粉蕉后熟过程中香气品质变化及其关键基因表达特性

doi:10.7506/spkx1002-6630-20190101-007

食品科学 ›› 2019, Vol. 40 ›› Issue (17): 96-103.doi: 10.7506/spkx1002-6630-20190101-007

粉蕉后熟过程中香气品质变化及其关键基因表达特性

朱孝扬，李秋棉，罗均，陈维信，陆旺金，李雪萍

（华南农业大学园艺学院，亚热带农业生物资源保护与利用国家重点实验室，南方园艺产品保鲜教育部工程研究中心，广东省果蔬保鲜重点实验室，广东?广州 510642）

出版日期:2019-09-15 发布日期:2019-09-23
基金资助:
现代农业产业技术体系建设专项（CARS-32-09）；“珠江人才计划”引进高层次人才项目（2017GC010321）； “十三五”国家重点研发计划项目（2016YFD0400103）

Evolution of Aroma Components and Key Gene Expression during Postharvest Ripening of Banana (Musa ABB Pisang Awak)

ZHU Xiaoyang, LI Qiumian, LUO Jun, CHEN Weixin, LU Wangjin, LI Xueping

(State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China)

Online:2019-09-15 Published:2019-09-23

摘要/Abstract

摘要： 为深入了解粉蕉（Musa ABB Pisang Awak）采后品质变化特征，本实验研究了粉蕉（‘广粉一号’）采后常温（25?℃）贮藏过程中果实生理品质、不同成熟阶段果实香气物质变化及香气合成相关基因的表达特性。结果表明：粉蕉果实在采后2?d内硬度急剧下降，果实可溶性固形物质量分数以及可溶性糖含量都显著增加；果实在第6天完熟，第8天已经过熟，此阶段硬度降到很低，同时可溶性糖、总香气物质含量达到最高值，而可溶性固形物质量分数、氨基酸含量在第6天最高。未成熟粉蕉果实的挥发性物质种类及其含量较少，主要以C6～C9的醛类和醇类为主，而酯类极其微量；当果实完熟时挥发性物质含量明显增加，酯类含量明显上升，包括异丁酸异戊酯、乙酸己酯、乙酸异戊酯等，形成粉蕉特有的香气特征。对果实香气合成相关关键基因表达分析发现，脂氧合酶、醇酰基转移酶、醇脱氢酶、支链氨基酸转移酶和氢过氧化物裂解酶基因的表达随着果实成熟软化而增强，果实完熟后又迅速下降；丙酮酸脱羧酶基因的表达量在贮藏前期和后期较高，而在果实成熟的中期表达量很低，与果实在未熟期与过熟期醛类与醇类含量密切相关。本实验初步揭示粉蕉主要挥发性物质在成熟过程中的变化规律及其与相关生理活动的关系，为粉蕉采后的品质保持和保鲜技术提供了理论依据。

关键词: 粉蕉, 成熟, 品质, 挥发性物质, 基因表达

Abstract: With the aim of gaining insights into the evolution of quality characteristics of banana (Musa ABB Pisang Awak) during postharvest ripening, the cultivar ‘Guangefen 1’ was used to investigate the changes in physiological quality, the changes in volatile aroma components with maturity and the changes in the expression patterns of the gene related to aroma synthesis during postharvest storage at room temperature (25 ℃). The results showed that fruit firmness decreased sharply within 2 days after harvest, and the contents of total soluble solids (TSS) and soluble sugar increased significantly. Full ripening was reached on the 6th day of storage. On the 8th day, fruit firmness was reduced to a very low level, and the contents of TSS, and total aroma substances were maximized while the maximum contents of TSS and amino acid occurred on the 6th day. A smaller number of volatile compounds were detected in immature bananas at lower levels, consisting mainly of C6–C9 aldehydes and alcohols along with a lesser amount of esters. The content of volatile compounds increased significantly with fruit ripening, including isoamyl isobutyrate, hexyl acetate, isoamyl acetate as esters, contributing to the unique aroma of Pisang Awak bananas. Expression analysis of the key genes involved in fruit aroma synthesis revealed that the expression of LOX (lipoxygenase), AAT (alcohol acyltransferase), ADH (alcohol dehydrogenase), BCAT (branched chain amino acid transferase) and HPL (hydroperoxide lyase) genes increased with fruit ripening and softening, and then rapidly decreased. However, the expression level of PDC (pyruvate decarboxylase) was higher during the earlier and later storage periods, but lower at the mid-ripening stage, which may closely relate to the high contents of aldehydes and alcohols in unripe and overripe bananas. This present work preliminarily revealed the change profiles of the main volatile substances during banana fruit ripening process and its relationship with fruit physiological activities, which could provide a theoretical basis for postharvest quality maintenance of Pisang Awak bananas.

Key words: Pisang Awak bananas, ripening, quality, volatile compounds, gene expression

中图分类号:

TS255.1

朱孝扬，李秋棉，罗均，陈维信，陆旺金，李雪萍. 粉蕉后熟过程中香气品质变化及其关键基因表达特性[J]. 食品科学, 2019, 40(17): 96-103.

ZHU Xiaoyang, LI Qiumian, LUO Jun, CHEN Weixin, LU Wangjin, LI Xueping. Evolution of Aroma Components and Key Gene Expression during Postharvest Ripening of Banana (Musa ABB Pisang Awak)[J]. FOOD SCIENCE, 2019, 40(17): 96-103.

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粉蕉后熟过程中香气品质变化及其关键基因表达特性

Evolution of Aroma Components and Key Gene Expression during Postharvest Ripening of Banana (Musa ABB Pisang Awak)

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