食品科学

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间歇升温诱导南果梨冷藏转常温酯类香气的变化和相关基因表达

周 鑫,董 玲,纪淑娟*   

  1. 沈阳农业大学食品学院,辽宁 沈阳 110866
  • 出版日期:2015-07-25 发布日期:2015-07-15
  • 通讯作者: 纪淑娟
  • 基金资助:

    国家自然科学基金面上项目(31370685)

Intermittent Warming Induces Changes in Volatile Ester Production and Related Genes Expression during Shelf Life at Room Temperature of Refrigerated Nanguo Pears

 

ZHOU Xin, DONG Ling, JI Shujuan*   

  1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2015-07-25 Published:2015-07-15
  • Contact: JI Shujuan

摘要:

以南果梨为试材,研究间歇升温(intermittent warming,IW)对南果梨冷藏后常温货架期间酯类香气的影响,以及对酯类香气代谢途径关键酶脂氧合酶(lipoxygenase,LOX)、醇脱氢酶(alcoholdehydrogenase,ADH)、醇酰基转移酶(alcohol acyltransferase,AAT)活性及其相应基因表达的影响,探讨IW对南果梨香气代谢的作用机理。结果表明,IW处理显著提高了南果梨果实冷藏后出库当天和最佳食用期时的酯类香气含量,提高了常温货架前期果实LOX活性、常温货架第6天时果实ADH活性和冷藏期间及常温货架期间果实AAT活性,显著诱导了冷藏期间及常温货架期间PuLOX1、PuADH3和PuAAT1的表达。IW处理可能通过对酯类香气代谢途径关键酶活性及其相应基因表达的调控,促进果实酯类香气的生成,从而一定程度提高南果梨冷藏后的香气品质。

关键词: 南果梨, 间歇升温, 冷藏, 酯类香气, 基因表达

Abstract:

Refrigeration delays ripening and reduces decay of pear fruit, but this benefit is offset by a loss of aroma when
the fruit is then ripened at room temperature. Intermittent warming (IW) has been used to alleviate chilling injury (CI) of
fruit; however, its effect on aroma remains unknown. In this study, Nanguo pears were subjected to IW and changes in
aroma-related esters, the activities and gene expression of lipoxygenase (LOX), alcohol dehydrogenase (ADH) and alcohol
acyltransferase (AAT) were investigated. Significantly higher ester contents were found in IW-treated fruit on day 0 of the
shelf life at room temperature and in the optimal taste period. The activity of LOX was promoted by IW treatment during
the early period of the shelf life at room temperature and the activity of ADH was promoted on day 6 of the shelf life, while
the activity of AAT was accelerated during cold storage and the shelf life at room temperature. The transcription levels
of PuLOX1, PuADH3 and PuAAT1 genes were significantly promoted by IW treatment. IW treatment may regulate the
activities and gene expression of LOX, ADH and AAT to stimulate the generation of aroma-related esters. Treatment with
IW effectively prevented the loss of aroma-related esters from refrigerated Nanguo pears.

Key words: Nanguo pears, intermittent warming, refrigeration, volatile esters, gene expression

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