Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 21 (2) 2022 pp. 155-171

Hongfang Cai1,2, Shuai Han3, Chen Pan1, Taotao Zhao1, Mingliang Yu4, Ruijuan Ma4, Zhifang Yu2

1School of Biology and Food Engineering, Changshu Institute of Technology, PR China
2
College of Food Science and Technology, Nanjing Agricultural University, PR China
3
College of Food and Drug, Shanghai Zhongqiao Vocational and Technical University, PR China
4
Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement,, PR China

Regulation of nitric oxide treatment in the biosynthesis of aroma volatiles in peach fruit during storage.

Abstract

Background. Nitric oxide (NO) is an important signaling molecule which could regulate different aspects of fruit ripening and senescence. However, the effects of NO treatment on the aroma volatiles of postharvest peaches is rarely reported.
Materials and methods. In the present study, ‘Xiahui 6’ peaches were fumigated with 10 μL·L–1 NO for 3 h, then stored at 20°C for 9 days. Fruit firmness, SSC, TA, ethylene production, the content of fatty acids and aroma volatiles, and related gene expression were evaluated during storage.
Results. Nitric oxide significantly maintained higher fruit firmness, SSC and TA at the end of storage, thus maintaining higher fruit quality. The gene expression of PpACS1/3, PpACO were significantly depressed in NO-treated peaches, which resulted in the reduction of ethylene production. In addition, NO treatment delayed the decline of C6 volatiles, inhibited the formation of esters and lactones supported by a lower expression level of PpLOX3/4, PpAAT1/2, PpACX1/2/3/4, PpFAD1/3 and a higher transcript abundance of PpLOX2, PpHPL1, PpADH1. Additionally, the content of PA, SA, OA, LA and LeA reduced in response to NO treatment during the second half of storage, accompanied by a lower mRNA level in PpFAD1/2/3.
Conclusions. The effects of NO on peach aroma volatiles during storage were novel among the study of NO in peaches. In this study, NO maintained higher fruit quality, delayed the ripening and senescence of peach fruit after harvest. For aroma volatiles, NO maintained higher levels of C6 volatiles and reduced the content of esters and lactones in peaches, as well as the content of PA, SA, OA and LeA. These results together suggest that the effects of NO on peach aroma volatiles are a result of the regulation of genes related with the biosynthesis of aroma compounds, ethylene and fatty acids.

Keywords: postharvest treatment, aroma volatiles, ethylene biosynthesis, fatty acids, gene expression
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http://www.food.actapol.net/issue2/volume/4_2_2022.pdf

https://doi.org/10.17306/J.AFS.2022.0995

For citation:

MLA Cai, Hongfang, et al. "Regulation of nitric oxide treatment in the biosynthesis of aroma volatiles in peach fruit during storage.." Acta Sci.Pol. Technol. Aliment. 21.2 (2022): 155-171. https://doi.org/10.17306/J.AFS.2022.0995
APA Cai H., Han S., Pan C., Zhao T., Yu M., Ma R., Yu Z. (2022). Regulation of nitric oxide treatment in the biosynthesis of aroma volatiles in peach fruit during storage.. Acta Sci.Pol. Technol. Aliment. 21 (2), 155-171 https://doi.org/10.17306/J.AFS.2022.0995
ISO 690 CAI, Hongfang, et al. Regulation of nitric oxide treatment in the biosynthesis of aroma volatiles in peach fruit during storage.. Acta Sci.Pol. Technol. Aliment., 2022, 21.2: 155-171. https://doi.org/10.17306/J.AFS.2022.0995