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Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage

文献类型： 外文期刊

作者： Qi, Liyong 1 ; Li, Chuhan 1 ; Sun, Jianan 1 ; Liu, Weiting 1 ; Yang, Yueming 1 ; Li, Xiaojing 4 ; Li, Hongjian 5 ; Du, Yuqi 1 ; Mostafa, Islam 6 ; Yin, Zepeng 1 ;

作者机构： 1.Key Lab Fruit Postharvest Biol, Shenyang 110866, Peoples R China

2.Natl & Local Joint Engn Res Ctr Northern Hort Faci, Key Lab Protected Hort, Shenyang 110866, Peoples R China

3.Shenyang Agr Univ, Coll Hort, 120 Dongling Rd Shenhe Dist, Shenyang 110866, Peoples R China

4.Chinese Acad Agr Sci, Res Inst Pomol, Xinghai South St 98, Xingcheng 125100, Peoples R China

5.Liaoning Inst Pomol, Yingkou 115009, Peoples R China

6.Zagazig Univ, Fac Pharm, Dept Pharmacognosy, Zagazig 44519, Egypt

关键词： Nanguo pear; jasmonate; volatile organic compounds; esters aroma; fruit storage

期刊名称：HORTICULTURAE （ 影响因子：3.1； 五年影响因子：3.4 ）

ISSN：

年卷期： 2024 年 10 卷 4 期

页码：

收录情况： SCI

摘要： Volatile organic compounds (VOCs) have been known to confer the flavor of fruits, characterizing the quality of fruits. Nanguo pear (Pyrus ussuriensis Maxim.) is widely popular among consumers due to its excellent 'fruity' aroma derived from ester aroma substances. Jasmonate (JAs) plays an indispensable role in the formation of many qualities in fruit. Therefore, the present study aimed to explore the effect of jasmonate on the VOCs in the Nanguo pear fruit during storage. During storage, the fruits were treated with various concentrations of methyl jasmonate (MeJA) and sodium diethyldithiocarbamate (DIECA, a JAs inhibitor), the inhibitors of JAs biosynthesis. Subsequently, the composition and levels of VOCs in the fruits were determined using GC-MS. The results showed that 100 uM MeJA treatment could promote the accumulation of ester aroma compounds in Nanguo pear fruits, while 100 mM DIECA had the opposite effect. Meantime, MeJA treatment significantly promoted peel degreening, soluble solids content (SSC), fruit softening, and ethylene formation. The RT-qPCR results showed that JAs stimulated the expression of PuAAT1 and repressed the expression of PuCXEs, leading to an increased accumulation of ester aroma compounds. Overall, these results provide a reference for further research on the effect of JAs on fruit aroma.

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