Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears

doi:10.7506/spkx1002-6630-20180102-017

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (5): 222-227.doi: 10.7506/spkx1002-6630-20180102-017

• Packaging & Storage • Previous Articles Next Articles

Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears

FAN Xiaolan1, LI Yueyuan2, ZHANG Yinyin1, HAN Yunyun1, LI Ling3,4, YAN Shijie3,4,*, XIAO Lixia5,*

1. College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin 300384, China; 2. College of Food Science and Biotechnology, Shanxi Agricultural University, Taigu 030801, China; 3. College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 4. Tianjin Engineering and Technology Research Centre of Agricultural Products Processing, Tianjin 300384, China; 5. College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China

Online:2019-03-15 Published:2019-04-02

Abstract

Abstract: In order to explore the effects of rapid and slow cooling on ω-3 fatty acid desaturase (ω-3FAD) and lipoxygenase (LOX) gene expression and core browning in Yali pears, Hebei grown Yali pears (Pyrus bretschneideri Rehd cv. Yali) were chosen to determine the contents of fatty acids and the gene expression and activities of FAD and LOX. The results showed that the core browning index of the fruits subjected to rapid cooling was significantly higher than that of those subjected to slow cooling during storage. Cold resistance occurred in the rapid cooling group, resulting in increased contents of unsaturated fatty acids, up-regulated expression levels of ω-3FAD1 and FAD2, and enhanced activities of LOX. Moreover, low-temperature stress activated the expression of LOX gene, accelerated membrane lipid peroxidation, and reduced fruit quality. Therefore, timely harvested Yali pears should be cooled slowly in order to improve the storage quality.

Key words: Yali pear, cooling method, fatty acid content, fatty acid desaturase, lipoxygenase

CLC Number:

TS255.36

FAN Xiaolan, LI Yueyuan, ZHANG Yinyin, HAN Yunyun, LI Ling, YAN Shijie, XIAO Lixia. Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears[J]. FOOD SCIENCE, 2019, 40(5): 222-227.

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Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears

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