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Effects of 1-MCP on the Physiological Attributes, Volatile Components and Ester-Biosynthesis-Related Gene Expression during Storage of ‘Jinyan’ Kiwifruit
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The effects of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment on aroma quality and ester-biosynthesis-related gene expression of ‘Jinyan’ kiwifruit during room storage were examined, aiming to provide a theoretical basis and technical reference for the postharvest storage of kiwifruit. The results demonstrate that 1-MCP treatment conspicuously inhibited respiration rate, delayed a decrease in fruit firmness and increased soluble solid content (SSC) in ‘Jinyan’ kiwifruit. Compared to the control, the relative content of aroma components markedly changed in 1-MCP treatment kiwifruit during fruit ripening. The characteristic aroma of ‘Jinyan’ kiwifruit included ethyl butanoate, methyl butanoate, E-2-hexanal and hexenal, and 1-MCP treatment significantly reduced the ester content in kiwifruit. During the entire shelf life, the expression levels of AcLOX1, AcLOX5, AcLOX6, AcHPL and AcAAT were significantly inhibited in 1-MCP-treated fruit. However, the transcript level of AcADH was not suppressed by 1-MCP. The lower content of ester volatiles maybe ascribed to the suppression of AcLOXs, AcHPL and AcAAT.
Title: Effects of 1-MCP on the Physiological Attributes, Volatile Components and Ester-Biosynthesis-Related Gene Expression during Storage of ‘Jinyan’ Kiwifruit
Description:
The effects of 1.
0 μL/L 1-methylcyclopropene (1-MCP) treatment on aroma quality and ester-biosynthesis-related gene expression of ‘Jinyan’ kiwifruit during room storage were examined, aiming to provide a theoretical basis and technical reference for the postharvest storage of kiwifruit.
The results demonstrate that 1-MCP treatment conspicuously inhibited respiration rate, delayed a decrease in fruit firmness and increased soluble solid content (SSC) in ‘Jinyan’ kiwifruit.
Compared to the control, the relative content of aroma components markedly changed in 1-MCP treatment kiwifruit during fruit ripening.
The characteristic aroma of ‘Jinyan’ kiwifruit included ethyl butanoate, methyl butanoate, E-2-hexanal and hexenal, and 1-MCP treatment significantly reduced the ester content in kiwifruit.
During the entire shelf life, the expression levels of AcLOX1, AcLOX5, AcLOX6, AcHPL and AcAAT were significantly inhibited in 1-MCP-treated fruit.
However, the transcript level of AcADH was not suppressed by 1-MCP.
The lower content of ester volatiles maybe ascribed to the suppression of AcLOXs, AcHPL and AcAAT.
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