FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (4): 185-192.doi: 10.7506/spkx1002-6630-20190320-253

• Component Analysis • Previous Articles     Next Articles

Effect of Bagging on Aroma Volatiles and Related Gene Expression in ‘Ruixue’ Apple Fruit

FENG Shuaishuai, YAN Chengtai, ZHANG Tianhao, ZHANG Li, JI Miaomiao, WANG Fan, GAO Hua   

  1. (College of Horticulture, Northwest A&F University, Yangling 712100, China)
  • Online:2020-02-25 Published:2020-03-02

Abstract: The aroma components of bagged and non-bagged ‘Ruixue’ apples picked on day 165, 180, 195 and 210 after full bloom were analyzed by head-space solid-phase micro extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and their ethylene contents were determined by gas chromatography (GC). Besides, the expression levels of the genes associated with the synthesis of aroma and ethylene were analyzed by qRT-PCR assay. A total of 68 aroma components were detected in the apples, among which, 46 were found to be present in bagged apples and 62 in non-bagged apples. The aldehyde content in the bagged fruit was significantly higher than that in the un-bagged fruit, while the contents of ester and olefins were significantly lower than those in the un-bagged fruit. The level of ethylene receptor gene expression was significantly down-regulated in the bagged fruit, and the content of ethylene was lower than that in the un-bagged fruit. The expression levels of the genes encoding lipoxygenase (LOX) and alcohol dehydrogenase (ADH) were significantly down-regulated in the bagged fruit. Our results implied that the reduction of ethylene synthesis in the bagged fruit resulted in the down-regulated expression of MdLOX and MdADH genes, affecting the synthesis of aroma components and consequently the flavor quality of apple fruit.

Key words: apple aroma compounds, gas chromatography-mass spectrometry, bagging, gene expression

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