| Autor: |
Qiang Wang, Xiaoxia An, Miaolian Xiang, Xiu Chen, Zhenyu Luo, Yongqi Fu, Ming Chen, Jinyin Chen |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Horticulturae, Vol 7, Iss 10, p 381 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2311-7524 |
| DOI: |
10.3390/horticulturae7100381 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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