1
|
Wu Z, Jiao Y, Jiang X, Li C, Sun W, Chen Y, Yu Z, Ni D. Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics. Foods 2023; 12:2430. [PMID: 37372642 DOI: 10.3390/foods12122430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 06/29/2023] Open
Abstract
In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolomics analysis. Sensory evaluation results showed higher sensory quality scores for the black tea in S69-S66, due to better freshness, sweeter taste, and a sweet and even floral and fruity aroma. Additionally, 65 non-volatile components were identified using Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry (UPLC-Q-TOF/MS). Among them, the content increase of amino acids and theaflavins was found to promote the freshness and sweetness of black tea. The aroma of tea was analyzed using combined Solvent Assisted Flavor Evaporation-Gas Chromatography-Mass Spectrometry (SAFE-GC-MS) and Headspace-Solid Phase Micro Extract-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), and 180 volatiles were identified, including 38 variable importance in projection (VIP) > 1 (p < 0.05) and 25 Odor Activity Value (OAV) > 1 volatiles. Statistical analysis revealed 11 volatiles as potential major aroma differential metabolites in black tea with a different sun withering degree, such as volatile terpenoids (linalool, geraniol, (E)-citral, and β-myrcene), amino-acid-derived volatiles (benzeneethanol, benzeneacetaldehyde, and methyl salicylate), carotenoid-derived volatiles (jasmone and β-damascenone), and fatty-acid-derived volatiles ((Z)-3-hexen-1-ol and (E)-2-hexenal). Among them, volatile terpenoids and amino acid derived volatiles mainly contributed to the floral and fruity aroma quality of sun-withered black tea.
Collapse
Affiliation(s)
- Zhuanrong Wu
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Yuanfang Jiao
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Chen Li
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Zhi Yu
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| |
Collapse
|
2
|
Liu G, Huang L, Lian J. Alcohol acyltransferases for the biosynthesis of esters. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2023; 16:93. [PMID: 37264424 DOI: 10.1186/s13068-023-02343-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Accepted: 05/18/2023] [Indexed: 06/03/2023]
Abstract
Esters are widely used in food, energy, spices, chemical industry, etc., becoming an indispensable part of life. However, their production heavily relies on the fossil energy industry, which presents significant challenges associated with energy shortages and environmental pollution. Consequently, there is an urgent need to identify alternative green methods for ester production. One promising solution is biosynthesis, which offers sustainable and environmentally friendly processes. In ester biosynthesis, alcohol acyltransferases (AATs) catalyze the condensation of acyl-CoAs and alcohols to form esters, enabling the biosynthesis of nearly 100 different kinds of esters, such as ethyl acetate, hexyl acetate, ethyl crotonate, isoamyl acetate, and butyl butyrate. However, low catalytic efficiency and low selectivity of AATs represent the major bottlenecks for the biosynthesis of certain specific esters, which should be addressed with protein molecular engineering approaches before practical biotechnological applications. This review provides an overview of AAT enzymes, including their sequences, structures, active sites, catalytic mechanisms, and metabolic engineering applications. Furthermore, considering the critical role of AATs in determining the final ester products, the current research progresses of AAT modification using protein molecular engineering are also discussed. This review summarized the major challenges and prospects of AAT enzymes in ester biosynthesis.
Collapse
Affiliation(s)
- Gaofei Liu
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China
| | - Lei Huang
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China
| | - Jiazhang Lian
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China.
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China.
- Zhejiang Key Laboratory of Smart Biomaterials, Zhejiang University, Hangzhou, 310027, China.
| |
Collapse
|
3
|
Cho JY, Ryu DH, Hamayun M, Park SH, Kim HY. Effect of drainage ratio during strawberry cultivation:The volatilomics-based shelf-life indicators for strawberry fruit. FRONTIERS IN PLANT SCIENCE 2023; 14:1124827. [PMID: 37025137 PMCID: PMC10070737 DOI: 10.3389/fpls.2023.1124827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 03/03/2023] [Indexed: 06/19/2023]
Abstract
The metabolome of strawberries at harvest determines their storage capacity. Therefore, dynamics of volatile production during storage of strawberry cultivated under diverse drainage ratios, T1 (12.0%), T2 (25.3%), T3 (36.4%), and T4 (56.5%), were evaluated. Among the various non-target VOCs analysis, there were some groups including aldehydes, esters, and furans occupied over 5% with exhibiting high coefficient of determination (R2 ) following the days after storage (DAS). Aldehydes content decreased over the storage period, while the esters (methyl butanoate, methyl hexanoate, ethyl hexanoate, and benzyl acetate) and furanones (furaneol and mesifuran) were increased as representing aroma compounds in strawberry ripening. Even on the same day, it was investigated that the release of VOCs linked to fruit decay was delayed in the groups (T1 and T2) that were given relatively little water compared to T3 and T4. The hexanal and ethyl hexanoate as an over-ripened signal showed a rapid increase from 4 DAS to 5 DAS in T3 and T4, respectively, while T1 and T2 showed significant increase from 5 DAS to 6 DAS. Relatively slower over-ripening tendency of T1 and T2 was supported by changes of firmness, total soluble solid content, anthocyanin content, and antioxidant activity during storage. T1 and T2 showed higher antioxidant activity at the harvest time and lower anthocyanin accumulation than T3 and T4. The present study elucidated that the preharvest drainage changes during cultivation was involved in fruit quality during strawberry storage. Besides, volatilomics analysis depicted that T2 as an optimal ratio, could delay the occurrence of stress and senescence, and guaranteed the strawberry yield. In conclusion, this study provided evidence that the practical application of drainage ratios could improve horticultural product quality even with low water use and VOCs might be considered an early indicator for strawberry fruit shelf-life.
Collapse
Affiliation(s)
- Jwa Yeong Cho
- Smart Farm Research Center, Korea Institute of Science and Technology (KIST), Gangneung, Republic of Korea
- Division of Bio-Medical Science and Technology, KIST School, University of Science and Technology (UST), Daejeon, Republic of Korea
| | - Da Hye Ryu
- Smart Farm Research Center, Korea Institute of Science and Technology (KIST), Gangneung, Republic of Korea
- Division of Bio-Medical Science and Technology, KIST School, University of Science and Technology (UST), Daejeon, Republic of Korea
| | - Muhammad Hamayun
- Department of Botany, Abdul Wali Khan University, Mardan, Pakistan
| | - Soo Hyun Park
- Smart Farm Research Center, Korea Institute of Science and Technology (KIST), Gangneung, Republic of Korea
| | - Ho-Youn Kim
- Smart Farm Research Center, Korea Institute of Science and Technology (KIST), Gangneung, Republic of Korea
- Division of Bio-Medical Science and Technology, KIST School, University of Science and Technology (UST), Daejeon, Republic of Korea
| |
Collapse
|
4
|
Chen J, Zhang D, Zhang X, Feng X, Mi H, Ge Y, Lv J. Comprehensive responses of aroma production in 'Benihoppe' strawberry to low oxygen associated with the changes of key gene expressions and energy levels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1856-1863. [PMID: 36305101 DOI: 10.1002/jsfa.12296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 10/02/2022] [Accepted: 10/28/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The influence of low oxygen on the biosynthesis of aroma-related esters and alcohols in strawberries has been well revealed. However, how low-oxygen conditions affect other volatile compounds, such as terpenes and furans, is still to be elucidated. RESULTS The effects of 2 kPa O2 low oxygen on the biosynthesis of aroma in 'Benihoppe' strawberries were comprehensively investigated in this study. The results showed that, like esters, the accumulations of key terpene alcohols and furans in strawberries were also inhibited by 2 kPa O2 low oxygen during storage and subsequent shelf life, which was associated with the down-regulation of expression of FaNES1 (nerolidol synthase) and FaOMT (O-methyltransferase). However, no anaerobic fermentation occurred in 'Benihoppe' strawberries since no ethanol and acetaldehyde were produced under the 2 kPa O2 condition. As expected, the 2 kPa O2 condition suppressed the respiratory intensity and lowered the energy charge to maintain the quality of strawberries. The negative effects of low-oxygen storage on aroma accumulations and the energy charge of strawberries were more pronounced when transferred to the period of shelf life. CONCLUSION The 2 kPa O2 condition caused a full-scale loss of aroma in 'Benihoppe' strawberries, including esters and alcohols as well as terpenes and furans, which was mainly reflected in the reduction of aroma emissions rather than the production of off-flavor, probably due to the reduced expressions of related genes and energy charge. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jingxin Chen
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Demei Zhang
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xiaohan Zhang
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuqiao Feng
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Hongbo Mi
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yonghong Ge
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jingyi Lv
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| |
Collapse
|
5
|
Wang Q, Gao F, Chen X, Wu W, Wang L, Shi J, Huang Y, Shen Y, Wu G, Guo J. Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila × Malus asiatica) fruit. BMC PLANT BIOLOGY 2022; 22:532. [PMID: 36380276 PMCID: PMC9664629 DOI: 10.1186/s12870-022-03896-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Volatile components are important secondary metabolites essential to fruit aroma quality, thus, in the past decades many studies have been extensively performed in clarifying fruit aroma formation. However, aroma components and biosynthesis in the fruit of Binzi (Malus pumila × Malus asiatica), an old local species with attractive aroma remain unknown. RESULTS We investigated two Binzi cultivars, 'Xiangbinzi' (here named high-fragrant Binzi, 'HFBZ') and 'Hulabin' (here named low-fragrant Binzi, 'LFBZ') by monitoring the variation of volatiles and their precursors by Gas Chromatography-Mass Spectrometer (GC-MS), as well as their related genes by RNA-seq during post-harvest ripening. We firstly confirmed that 'HFBZ' and 'LFBZ' fruit showed respiratory climacteric by detecting respiratory rate and ethylene emission during post-harvest; found that esters were the major aroma components in 'HFBZ' fruit, and hexyl 2-methylbutyrate was responsible for the 'fruity' note and most potent aroma component, followed by ethyl acetate, ethyl butanoate, (E)-2-hexenal, and 1-hexanol. Regarding aroma synthesis, fatty acid metabolism seemed to be more important than amino acid metabolism for aroma synthesis in 'HFBZ' fruit. Based on RNA-seq and quantitative reverse transcription PCR (RT-qPCR), LOX2a, LOX5a, ADH1, and AAT1 genes are pointed to the LOX pathway, which may play a vital role in the aroma formation of 'HFBZ' fruit. CONCLUSION Our study firstly investigated the aroma components and related genes of Binzi fruit, and provided an insight into the fragrant nature of Malus species.
Collapse
Affiliation(s)
- Qinghua Wang
- College of Forestry, Henan Agricultural University, 450002, Zhengzhou, China
- Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, 102206, Beijing, China
| | - Fan Gao
- Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, 102206, Beijing, China
| | - Xuexue Chen
- Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, 102206, Beijing, China
| | - Wenjiang Wu
- College of Horticulture, Henan Agricultural University, 450002, Zhengzhou, China
| | - Lei Wang
- College of Agronomy, Henan Agricultural University, 450002, Zhengzhou, China
| | - Jiangli Shi
- College of Agronomy, Henan Agricultural University, 450002, Zhengzhou, China
| | - Yun Huang
- Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, 102206, Beijing, China
| | - Yuanyue Shen
- Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, 102206, Beijing, China
| | - Guoliang Wu
- College of Agronomy, Henan Agricultural University, 450002, Zhengzhou, China.
| | - Jiaxuan Guo
- Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, 102206, Beijing, China.
| |
Collapse
|
6
|
Olivoto T, Diel MI, Schmidt D, Lúcio AD. MGIDI: a powerful tool to analyze plant multivariate data. PLANT METHODS 2022; 18:121. [PMID: 36371210 PMCID: PMC9652799 DOI: 10.1186/s13007-022-00952-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 10/22/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Commonly, several traits are assessed in agronomic experiments to better understand the factors under study. However, it is also common to see that even when several traits are available, researchers opt to follow the easiest way by applying univariate analyses and post-hoc tests for mean comparison for each trait, which arouses the hypothesis that the benefits of a multi-trait framework analysis may have not been fully exploited in this area. RESULTS In this paper, we extended the theoretical foundations of the multi-trait genotype-ideotype distance index (MGIDI) to analyze multivariate data either in simple experiments (e.g., one-way layout with few treatments and traits) or complex experiments (e.g., with a factorial treatment structure). We proposed an optional weighting process that makes the ranking of treatments that stands out in traits with higher weights more likely. Its application is illustrated using (1) simulated data and (2) real data from a strawberry experiment that aims to select better factor combinations (namely, cultivar, transplant origin, and substrate mixture) based on the desired performance of 22 phenological, productive, physiological, and qualitative traits. Our results show that most of the strawberry traits are influenced by the cultivar, transplant origin, cultivation substrates, as well as by the interaction between cultivar and transplant origin. The MGIDI ranked the Albion cultivar originated from Imported transplants and the Camarosa cultivar originated from National transplants as the better factor combinations. The substrates with burned rice husk as the main component (70%) showed satisfactory physical proprieties, providing higher water use efficiency. The strengths and weakness view provided by the MGIDI revealed that looking for an ideal treatment should direct the efforts on increasing fruit production of Albion transplants from Imported origin. On the other hand, this treatment has strengths related to productive precocity, total soluble solids, and flesh firmness. CONCLUSIONS Overall, this study opens the door to the use of MGIDI beyond the plant breeding context, providing a unique, practical, robust, and easy-to-handle multi-trait-based framework to analyze multivariate data. There is an exciting possibility for this to open up new avenues of research, mainly because using the MGIDI in future studies will dramatically reduce the number of tables/figures needed, serving as a powerful tool to guide researchers toward better treatment recommendations.
Collapse
Affiliation(s)
- Tiago Olivoto
- Department of Plant Science, Federal University of Santa Catarina, Florianópolis, SC 88034-000 Brazil
| | - Maria I. Diel
- Departament of Plant Science, Federal University of Pampa, Itaqui, RS 97650-000 Brazil
| | - Denise Schmidt
- Departament of Agronomic and Environmental Sciences, Federal University of Santa Maria, Frederico Westphalen, RS 98400-000 Brazil
| | - Alessandro D. Lúcio
- Departament of Plant Science, Federal University of Santa Maria, Santa Maria, RS 97105-900 Brazil
| |
Collapse
|
7
|
Zheng T, Lv J, Sadeghnezhad E, Cheng J, Jia H. Transcriptomic and metabolomic profiling of strawberry during postharvest cooling and heat storage. FRONTIERS IN PLANT SCIENCE 2022; 13:1009747. [PMID: 36311118 PMCID: PMC9597325 DOI: 10.3389/fpls.2022.1009747] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Accepted: 09/20/2022] [Indexed: 06/16/2023]
Abstract
Temperature is one of the most important factors regarding fruit postharvest, however its effects in the strawberry fruits quality in postharvest remains to be evaluated. In this study, the effects of cold and heat storage temperature on fruit quality of 'Benihoppe' strawberry were performed. The results showed that different temperatures could affect the metabolism of hormone, anthocyanin, reactive oxygen species (ROS), and transcription level of responsive factors. The synthesis of terpenoids, amino acids, and phenylpropanoids in strawberries were also changed under different temperatures, which finally changed the quality characteristics of the fruit. We found HSF20 (YZ1)-overexpressed fruits were sensitive to cold and heat conditions but CBF/NF-Y (YZ9)-overexpressed fruits promoted coloring under cold treatment. This study clarified the effect of postharvest cooling and heat treatments on quality and transcriptional mechanism of strawberries fruits. Moreover, these results provided an experimental basis for further research on improving the quality of strawberry berries during postharvest periods.
Collapse
Affiliation(s)
- Ting Zheng
- Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Jinhua Lv
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Ehsan Sadeghnezhad
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Jianhui Cheng
- Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Haifeng Jia
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| |
Collapse
|
8
|
Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences. Food Chem 2022; 377:131953. [PMID: 34973592 DOI: 10.1016/j.foodchem.2021.131953] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/07/2021] [Accepted: 12/22/2021] [Indexed: 11/23/2022]
Abstract
The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry (Fragaria × ananassa 'Benihoppe'). Compared with surface water, HNW enhanced the volatile profiles, sugar-acid ratio, and sensory attributes (e.g., aroma, flavor, and overall liking) with/without fertilizer application. Meanwhile, flavor components such as esters (e.g., ethyl hexanoate), acids (e.g., hexanoic acid), and soluble sugars (including glucose, fructose, and sucrose) significantly contributed to increased strawberry flavor achieved with HNW. Importantly, HNW may alleviate the negative effects of fertilizers on strawberry fruit aroma. Further study elucidated that the aroma-related genes (including FaLOX, FaADH, FaAAT, FaQR, FaOMT, and FaNES1) were involved in the accumulation of specific volatiles after HNW treatment. This study provided evidence that the practical application of H2 can improve horticultural product quality at a lower carbon cost.
Collapse
|
9
|
Chen X, Quek SY. Free and glycosidically bound aroma compounds in fruit: biosynthesis, transformation, and practical control. Crit Rev Food Sci Nutr 2022; 63:9052-9073. [PMID: 35452325 DOI: 10.1080/10408398.2022.2064422] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit aroma makes an initial flavor impression and largely determines the consumer preference and acceptance of fruit products. Free volatile organic compounds (FVOCs) directly make up the characteristic aromas of fruits. While glycosidically bound volatile compounds (GBVs) can be hydrolyzed during fruit ripening, postharvest storage, and processing, releasing the attached aglycones as free volatiles that could alter the overall aroma attributes of fruits. GBVs typically exhibit significantly higher concentrations than their free counterparts in fruits such as grapes, cherries, kiwifruits, tomatoes, and tamarillos. This review highlights the biosynthesis of FVOCs and GBVs in fruit and illustrates their biological transformations for various functional purposes such as detoxification, aroma enhancement, plant defense, and pollinator attraction. Practical applications for regulating the levels of aroma compounds emitted or accumulated in fruit are also reviewed, emphasizing the metabolic engineering of free volatile metabolites and hydrolytic technologies on aroma glycosides. Generally, enzymatic hydrolysis using AR2000 is a common strategy to enhance the sensory attributes of fruit juices/wines, while acidic hydrolysis induces the oxidation and rearrangement of aglycones, generating artifacts with off-aromas. This review associates the occurrence of free and glycosidic bound volatiles in fruit and addresses their importance in fruit flavor enhancement and industrial applications.
Collapse
Affiliation(s)
- Xiao Chen
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North, New Zealand
| |
Collapse
|
10
|
Jia H, Jia H, Lu S, Zhang Z, Su Z, Sadeghnezhad E, Li T, Xiao X, Wang M, Pervaiz T, Dong T, Fang J. DNA and Histone Methylation Regulates Different Types of Fruit Ripening by Transcriptome and Proteome Analyses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3541-3556. [PMID: 35266388 DOI: 10.1021/acs.jafc.1c06391] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Methylation affects different aspects of genetic material stability, gene expression regulation, and histone modification. The previous reports depicted that DNA and histone methylation regulates plant growth and development. In this study, we evaluated the effects of DNA and histone methylation on 'Hongjia' strawberry and 'Lichun' tomato. We investigated the transient transformation system for arginine methyltransferase (FvPRMT1.5) overexpression and interference and assessed the phenotypic appearance and mRNA and protein expression levels. Results depicted that changes in methylation levels caused inhibition of carotenoids and anthocyanins. Furthermore, the profiling of aroma components was altered in response to 5-azacytidine. DNA hypomethylation induced the expression levels of genes involved in photosynthesis, flavonoid biosynthesis, and hormone signal transduction pathways, while the expression levels of related proteins showed a downward trend. Overall, we proposed a model that reveals the possible regulatory effects of DNA and histone methylation during fruit ripening.
Collapse
Affiliation(s)
- Haoran Jia
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Haifeng Jia
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Suwen Lu
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zibo Zhang
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Ziwen Su
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Ehsan Sadeghnezhad
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Teng Li
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xin Xiao
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Mengting Wang
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tariq Pervaiz
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tianyu Dong
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jinggui Fang
- Key Laboratory of Genetics and Fruit Development, Horticultural College, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| |
Collapse
|
11
|
Qi M, Luo Z, Wu B, Wang L, Yang M, Zhang X, Lin X, Xu Y, Li X, Li L. Spatial distribution and time-course of polyphenol accumulation in grape berry (Vitis labruscana cv. ‘Kyoho’). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
12
|
Öz AT, Kafkas E. Volatiles Compositions of Strawberry Fruit During Shelf Life Using Pre and Postharvest Hexanal Treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayşe Tülin Öz
- Department of Food Engineering Faculty of Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Ebru Kafkas
- Department of Horticulture Faculty of Agriculture Çukurova University Adana Turkey
| |
Collapse
|
13
|
Quality Traits, Volatile Organic Compounds, and Expression of Key Flavor Genes in Strawberry Genotypes over Harvest Period. Int J Mol Sci 2021; 22:ijms222413499. [PMID: 34948297 PMCID: PMC8703339 DOI: 10.3390/ijms222413499] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 11/17/2022] Open
Abstract
Six strawberry genotypes were examined for fruit yield and size, important chemical traits (sugars, phenolics, anthocyanins, ascorbic acid, volatiles) and antioxidant properties (ferric reducing power). In addition, we determined the expression of genes and transcription factors (SAAT, FaNES1, FaFAD1, FaEGS2, FaEOBII and FaMYB10) controlling the main flavor and aroma traits, and finally evaluated the effect of the genotype and harvest time on the examined chemical and genetic factors, as well as their intercorrelations. The commercial varieties 'Fortuna', 'Victory', 'Calderon', 'Rociera', and two advanced selections Ber22/6 and Ber23/3 were cultivated under the same conditions at Berryplasma World Ltd. plantations (Varda, Ilia, Region of Western Greece). Strawberries were harvested at three different time points over the main harvest period in Greece, i.e., early March (T1), late March (T2) and late April (T3). 'Fortuna' exhibited the highest early and total yield, while 'Calderon', the highest average berry weight. General Linear Model repeated measures ANOVA demonstrated that the interaction of the genotype and harvest time was significant (p < 0.001) on all tested quality attributes and gene expression levels, showing that each genotype behaves differently throughout the harvest period. Exceptions were observed for: (a) the volatile anhydrides, fatty acids, aromatics and phenylpropanoids (all were greatly affected by the harvest time), and (b) lactones, furaneol and FaEGS2 that were affected only by the genotype. We observed significant intercorrelations among those factors, e.g., the positive correlation of FaFAD1 expression with decalactone and nerolidol, of SAAT with furaneol, trans-cinnamic acid and phenylpropanoids, and of FaEGS2 with decalactone and FaFAD1. Moreover, a strong positive correlation between SAAT and FaMYB10 and a moderate negative one between SAAT and glucose were also detected. Those correlations can be further investigated to reveal potential markers for strawberry breeding. Overall, our study contributes to a better understanding of strawberry physiology, which would facilitate breeding efforts for the development of new strawberry varieties with superior qualitative traits.
Collapse
|
14
|
Scott G, Williams C, Wallace RW, Du X. Exploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13299-13314. [PMID: 33988999 DOI: 10.1021/acs.jafc.1c00915] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant analysis (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, positively correlated to plant vigor. Fruit physicochemical characteristic analysis, including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, respectively. More than 300 volatiles were identified using solid-phase microextraction-gas chromatography-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory analysis indicated that strawberry flavor was positively associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while negatively related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition. No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.
Collapse
Affiliation(s)
- Gabrielle Scott
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Drive, Denton, Texas 76204, United States
| | - Cierra Williams
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Drive, Denton, Texas 76204, United States
| | - Russell W Wallace
- Horticultural Sciences, Texas A&M AgriLife Research & Extension Center, 1102 East FM 1294, Lubbock, Texas 79403, United States
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Drive, Denton, Texas 76204, United States
| |
Collapse
|
15
|
Zhou W, Kong W, Yang C, Feng R, Xi W. Alcohol Acyltransferase Is Involved in the Biosynthesis of C6 Esters in Apricot ( Prunus armeniaca L.) Fruit. FRONTIERS IN PLANT SCIENCE 2021; 12:763139. [PMID: 34868159 PMCID: PMC8636060 DOI: 10.3389/fpls.2021.763139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Accepted: 10/13/2021] [Indexed: 06/13/2023]
Abstract
Short-chain esters derived from fatty acid contribute to the characteristic flavor of apricot fruit, and the biosynthesis of these compounds in fruit is catalyzed by alcohol acyltransferase (AAT). In this work, we investigated the AAT gene family via genome-wide scanning, and three AAT loci were identified in different linkage groups (LGs), with PaAAT1 (PARG22907m01) in LG7, PaAAT2 (PARG15279m01) in LG4, and PaAAT3 (PARG22697m01) in LG6. Phylogenetic analysis showed that PaAAT1 belongs to clade 3, while PaAAT2 and PaAAT3 belong to clade 1 and clade 2, respectively. In contrast, the three AAT genes present different expression patterns. Only PaAAT1 exhibited distinct patterns of fruit-specific expression, and the expression of PaAAT1 sharply increased during fruit ripening, which is consistent with the abundance of C4-C6 esters such as (E)-2-hexenyl acetate and (Z)-3-hexenyl acetate. The transient overexpression of PaAAT1 in Katy (KT) apricot fruit resulted in a remarkable decrease in hexenol, (E)-2-hexenol, and (Z)-3-hexenol levels while significantly increasing the corresponding acetate production (p < 0.01). A substrate assay revealed that the PaAAT1 protein enzyme can produce hexenyl acetate, (E)-2-hexenyl acetate, and (Z)-3-hexenyl acetate when C6 alcohols are used as substrates for the reaction. Taken together, these results indicate that PaAAT1 plays a crucial role in the production of C6 esters in apricot fruit during ripening.
Collapse
Affiliation(s)
- Wanhai Zhou
- Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin, China
| | - Wenbin Kong
- China Chongqing Agricultural Technology Extension Station, Chongqing, China
| | - Can Yang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Ruizhang Feng
- Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin, China
| | - Wanpeng Xi
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| |
Collapse
|
16
|
Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams. Molecules 2021; 26:molecules26144153. [PMID: 34299427 PMCID: PMC8307390 DOI: 10.3390/molecules26144153] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/05/2021] [Accepted: 07/06/2021] [Indexed: 11/19/2022] Open
Abstract
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.
Collapse
|
17
|
Fei X, Qi Y, Lei Y, Wang S, Hu H, Wei A. Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit. Foods 2021; 10:391. [PMID: 33579038 PMCID: PMC7916813 DOI: 10.3390/foods10020391] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 02/04/2021] [Accepted: 02/08/2021] [Indexed: 12/04/2022] Open
Abstract
Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruit have unique flavor and aroma characteristics that affect consumers' purchasing preferences. However, differences in aroma components and relevant biosynthesis genes have not been systematically investigated in green and red prickly ash. Here, through the analysis of differentially expressed genes (DEGs), differentially abundant metabolites, and terpenoid biosynthetic pathways, we characterize the different aroma components of green and red prickly ash fruits and identify key genes in the terpenoid biosynthetic pathway. Gas chromatography-mass spectrometry (GC-MS) was used to identify 41 terpenoids from green prickly ash and 61 terpenoids from red prickly ash. Piperitone was the most abundant terpenoid in green prickly ash fruit, whereas limonene was most abundant in red prickly ash. Intergroup correlation analysis and redundancy analysis showed that HDS2, MVK2, and MVD are key genes for terpenoid synthesis in green prickly ash, whereas FDPS2 and FDPS3 play an important role in the terpenoid synthesis of red prickly ash. In summary, differences in the composition and content of terpenoids are the main factors that cause differences in the aromas of green and red prickly ash, and these differences reflect contrasting expression patterns of terpenoid synthesis genes.
Collapse
Affiliation(s)
- Xitong Fei
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang 712100, China; (X.F.); (Y.Q.); (Y.L.); (S.W.); (H.H.)
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Yangling, Xianyang 712100, China
| | - Yichen Qi
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang 712100, China; (X.F.); (Y.Q.); (Y.L.); (S.W.); (H.H.)
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Yangling, Xianyang 712100, China
| | - Yu Lei
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang 712100, China; (X.F.); (Y.Q.); (Y.L.); (S.W.); (H.H.)
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Yangling, Xianyang 712100, China
| | - Shujie Wang
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang 712100, China; (X.F.); (Y.Q.); (Y.L.); (S.W.); (H.H.)
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Yangling, Xianyang 712100, China
| | - Haichao Hu
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang 712100, China; (X.F.); (Y.Q.); (Y.L.); (S.W.); (H.H.)
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Yangling, Xianyang 712100, China
| | - Anzhi Wei
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang 712100, China; (X.F.); (Y.Q.); (Y.L.); (S.W.); (H.H.)
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Yangling, Xianyang 712100, China
| |
Collapse
|
18
|
Yu X, Li Y, He C, Zhou J, Chen Y, Yu Z, Wang P, Ni D. Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity. Food Chem 2020; 327:126992. [DOI: 10.1016/j.foodchem.2020.126992] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 05/04/2020] [Accepted: 05/05/2020] [Indexed: 12/29/2022]
|
19
|
Li Z, Wang Z, Wang K, Liu Y, Hong Y, Chen C, Guan X, Chen Q. Co-expression network analysis uncovers key candidate genes related to the regulation of volatile esters accumulation in Woodland strawberry. PLANTA 2020; 252:55. [PMID: 32949302 DOI: 10.1007/s00425-020-03462-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Accepted: 09/12/2020] [Indexed: 05/06/2023]
Abstract
FveERF (FvH4_5g04470.1), FveAP2 (FvH4_1g16370.1) and FveWRKY (FvH4_6g42870.1) might be involved in fruit maturation of strawberry. Overexpression of FveERF could activate the expression of AAT gene and ester accumulation. Volatile esters play an important role in the aroma of strawberry fruits, whose flavor is the result of a complex mixture of various esters. The accumulation of these volatiles is closely tied to changes in metabolism during fruit ripening. Acyltransferase (AAT) is recognized as having a significant effect in ester formation. However, there is little knowledge about the regulation network of AAT. Here, we collected the data of RNA-seq and headspace GC-MS at five time points during fruit maturation of Hawaii4 and Ruegen strawberry varieties. A total of 106 volatile compounds were identified in the fruit of woodland strawberries, including 58 esters, which occupied 41.09% (Hawaii4) or 33.40% (Ruegen) of total volatile concentration. Transcriptome analysis revealed eight transcription factors highly associated with AAT genes. Through the changes in esters and the weight co-expression network analysis (WGCNA), a detailed gene network was established. This demonstrated that ERF gene (FvH4_5g04470.1), AP2 gene (FvH4_1g16370.1) and one WRKY gene (FvH4_6g42870.1) might be involved in expression of AAT genes, especially ERF genes. Overexpression of FveERF (FvH4_5g04470.1) does activate expression of AAT genes and ester accumulation in fruits of strawberry. Our findings provide valuable clues to gain better insight into the ester formation process of numerous fruits.
Collapse
Affiliation(s)
- Zekun Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhennan Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Kejing Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yue Liu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yanhong Hong
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Changmei Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xiayu Guan
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qingxi Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China.
| |
Collapse
|
20
|
Chen X, Fedrizzi B, Kilmartin PA, Quek SY. Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food Chem 2020; 339:128046. [PMID: 33152861 DOI: 10.1016/j.foodchem.2020.128046] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 09/01/2020] [Accepted: 09/04/2020] [Indexed: 10/23/2022]
Abstract
Key metabolites and flavour-regulation pathways in tamarillo were investigated to explore the development of free and glycosylated volatile organic compounds (VOCs) during fruit maturation. The concentrations of free and bound VOCs were determined by gas chromatography-mass spectrometry analysis. Changes of physical parameters, concentrations of flavour precursors, and activities of key endogenous enzymes were also monitored. A total of 22 free VOCs were identified with C6 alcohols and esters being the major compounds. From the 83 glycosylated VOCs detected, phenols and terpenoids were the dominant components. The concentration of total bound VOCs increased up to 4 times during fruit ripening. Lipoxygenase pathway is confirmed as an important biosynthetic mechanism for the generation of free and glycosylated VOCs during tamarillo ripening. This biosynthesis pathway is highly correlated with the activities of key enzymes and the contents of substrates, especially linolenic acid (p < 0.05 or p < 0.01).
Collapse
Affiliation(s)
- Xiao Chen
- School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North 4474, New Zealand.
| |
Collapse
|
21
|
Changes of the Aroma Composition and Other Quality Traits of Blueberry 'Garden Blue' during the Cold Storage and Subsequent Shelf Life. Foods 2020; 9:foods9091223. [PMID: 32887416 PMCID: PMC7555369 DOI: 10.3390/foods9091223] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 11/17/2022] Open
Abstract
The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace-solid-phase microextraction-gas chromatography-quadrupole time-of-flight-mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.
Collapse
|
22
|
Peng X, Wang B, Wang X, Ni B, Zuo Z. Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3569] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Xin Peng
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Bin Wang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Xile Wang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Binbin Ni
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Zhaojiang Zuo
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| |
Collapse
|
23
|
Medina-Puche L, Martínez-Rivas FJ, Molina-Hidalgo FJ, Mercado JA, Moyano E, Rodríguez-Franco A, Caballero JL, Muñoz-Blanco J, Blanco-Portales R. An atypical HLH transcriptional regulator plays a novel and important role in strawberry ripened receptacle. BMC PLANT BIOLOGY 2019; 19:586. [PMID: 31881835 PMCID: PMC6933692 DOI: 10.1186/s12870-019-2092-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Accepted: 10/21/2019] [Indexed: 05/13/2023]
Abstract
BACKGROUND In soft fruits, the differential expression of many genes during development and ripening is responsible for changing their organoleptic properties. In strawberry fruit, although some genes involved in the metabolic regulation of the ripening process have been functionally characterized, some of the most studied genes correspond to transcription factors. High throughput transcriptomics analyses performed in strawberry red receptacle (Fragaria x ananassa) allowed us to identify a ripening-related gene that codes an atypical HLH (FaPRE1) with high sequence homology with the PACLOBUTRAZOL RESISTANCE (PRE) genes. PRE genes are atypical bHLH proteins characterized by the lack of a DNA-binding domain and whose function has been linked to the regulation of cell elongation processes. RESULTS FaPRE1 sequence analysis indicates that this gene belongs to the subfamily of atypical bHLHs that also includes ILI-1 from rice, SlPRE2 from tomato and AtPRE1 from Arabidopsis, which are involved in transcriptional regulatory processes as repressors, through the blockage by heterodimerization of bHLH transcription factors. FaPRE1 presented a transcriptional model characteristic of a ripening-related gene with receptacle-specific expression, being repressed by auxins and activated by abscisic acid (ABA). However, its expression was not affected by gibberellic acid (GA3). On the other hand, the transitory silencing of FaPRE1 transcription by agroinfiltration in receptacle produced the down-regulation of a group of genes related to the ripening process while inducing the transcription of genes involved in receptacle growth and development. CONCLUSIONS In summary, this work presents for the first time experimental data that support an important novel function for the atypical HLH FaPRE1 during the strawberry fruit ripening. We hypothesize that FaPRE1 modulates antagonistically the transcription of genes related to both receptacle growth and ripening. Thus, FaPRE1 would repress the expression of receptacle growth promoting genes in the ripened receptacle, while it would activate the expression of those genes related to the receptacle ripening process.
Collapse
Affiliation(s)
- Laura Medina-Puche
- Departamento de Bioquímica y Biología Molecular, Edificio Severo Ochoa C-6, Campus Universitario de Rabanales y Campus de Excelencia Internacional Agroalimentario CEIA3, Universidad de Córdoba, Córdoba, Spain
- Present Address: Shanghai Center for Plant Stress Biology (PSC), Shanghai Institutes of Biological Sciences, Chinese Academy of Sciences, Shanghai, China
| | - Félix J. Martínez-Rivas
- Departamento de Bioquímica y Biología Molecular, Edificio Severo Ochoa C-6, Campus Universitario de Rabanales y Campus de Excelencia Internacional Agroalimentario CEIA3, Universidad de Córdoba, Córdoba, Spain
| | - Francisco J. Molina-Hidalgo
- Departamento de Bioquímica y Biología Molecular, Edificio Severo Ochoa C-6, Campus Universitario de Rabanales y Campus de Excelencia Internacional Agroalimentario CEIA3, Universidad de Córdoba, Córdoba, Spain
- Present Address: VIB-UGent Center for Plant Systems Biology, Ghent, Belgium
| | - José A. Mercado
- Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora (IHSM-UMA-CSIC), Departamento de Biología Vegetal, Universidad de Málaga, Málaga, Spain
| | - Enriqueta Moyano
- Departamento de Bioquímica y Biología Molecular, Edificio Severo Ochoa C-6, Campus Universitario de Rabanales y Campus de Excelencia Internacional Agroalimentario CEIA3, Universidad de Córdoba, Córdoba, Spain
| | - Antonio Rodríguez-Franco
- Departamento de Bioquímica y Biología Molecular, Edificio Severo Ochoa C-6, Campus Universitario de Rabanales y Campus de Excelencia Internacional Agroalimentario CEIA3, Universidad de Córdoba, Córdoba, Spain
| | - José L. Caballero
- Departamento de Bioquímica y Biología Molecular, Edificio Severo Ochoa C-6, Campus Universitario de Rabanales y Campus de Excelencia Internacional Agroalimentario CEIA3, Universidad de Córdoba, Córdoba, Spain
| | - Juan Muñoz-Blanco
- Departamento de Bioquímica y Biología Molecular, Edificio Severo Ochoa C-6, Campus Universitario de Rabanales y Campus de Excelencia Internacional Agroalimentario CEIA3, Universidad de Córdoba, Córdoba, Spain
| | - Rosario Blanco-Portales
- Departamento de Bioquímica y Biología Molecular, Edificio Severo Ochoa C-6, Campus Universitario de Rabanales y Campus de Excelencia Internacional Agroalimentario CEIA3, Universidad de Córdoba, Córdoba, Spain
| |
Collapse
|
24
|
Núñez-Carmona E, Abbatangelo M, Zottele I, Piccoli P, Tamanini A, Comini E, Sberveglieri G, Sberveglieri V. Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams. Foods 2019; 8:E632. [PMID: 31810272 PMCID: PMC6963516 DOI: 10.3390/foods8120632] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/21/2019] [Accepted: 11/22/2019] [Indexed: 12/25/2022] Open
Abstract
Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with a low content of natural sugars. This study aims to identify volatile organic compounds (VOCs) that characterize three flavors of fruit and five recipes using gas chromatography-mass spectrometry (GC-MS) and solid-phase micro-extraction (SPME) analysis. Furthermore, an innovative device, a small sensor system (S3), based on gas sensors with nanomaterials has been used; it may be particularly advantageous in the production line. Results obtained with linear discriminant analysis (LDA) show that S3 can distinguish among the different recipes thanks to the differences in the VOCs that are present in the specimens, as evidenced by the GC-MS analysis. Finally, this study highlights how the thermal processes for obtaining the jam do not alter the natural properties of the fruit.
Collapse
Affiliation(s)
- Estefanía Núñez-Carmona
- CNR-IBBR, Institute of Bioscience and Bioresources, via Madonna del Piano, 10, 50019 Sesto Fiorentino, FI, Italy; (E.N.-C.); (V.S.)
| | - Marco Abbatangelo
- Department of Information Engineering, University of Brescia, Brescia, via Branze, 38, 25123 Brescia, BS, Italy;
| | - Ivano Zottele
- Menz&Gasser S.p.A., Sede Legale Zona Industriale, 38050 Novaledo (TN), Italy; (I.Z.); (P.P.); (A.T.)
| | - Pierpaolo Piccoli
- Menz&Gasser S.p.A., Sede Legale Zona Industriale, 38050 Novaledo (TN), Italy; (I.Z.); (P.P.); (A.T.)
| | - Armando Tamanini
- Menz&Gasser S.p.A., Sede Legale Zona Industriale, 38050 Novaledo (TN), Italy; (I.Z.); (P.P.); (A.T.)
| | - Elisabetta Comini
- Department of Information Engineering, University of Brescia, Brescia, via Branze, 38, 25123 Brescia, BS, Italy;
- Nano Sensor Systems, NASYS Spin-Off University of Brescia, Brescia, via Camillo Brozzoni, 9, 25125 Brescia, BS, Italy;
| | - Giorgio Sberveglieri
- Nano Sensor Systems, NASYS Spin-Off University of Brescia, Brescia, via Camillo Brozzoni, 9, 25125 Brescia, BS, Italy;
| | - Veronica Sberveglieri
- CNR-IBBR, Institute of Bioscience and Bioresources, via Madonna del Piano, 10, 50019 Sesto Fiorentino, FI, Italy; (E.N.-C.); (V.S.)
- Nano Sensor Systems, NASYS Spin-Off University of Brescia, Brescia, via Camillo Brozzoni, 9, 25125 Brescia, BS, Italy;
| |
Collapse
|
25
|
Preharvest UV-C treatment affected postharvest senescence and phytochemicals alternation of strawberry fruit with the possible involvement of abscisic acid regulation. Food Chem 2019; 299:125138. [DOI: 10.1016/j.foodchem.2019.125138] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 07/03/2019] [Accepted: 07/05/2019] [Indexed: 01/30/2023]
|
26
|
Yu X, Hu S, He C, Zhou J, Qu F, Ai Z, Chen Y, Ni D. Chlorophyll Metabolism in Postharvest Tea ( Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10624-10636. [PMID: 31483633 DOI: 10.1021/acs.jafc.9b03477] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The freshness and color quality of postharvest tea leaves can be markedly prolonged and retained by proper preservation measures. Here, we investigated the dynamic changes of chlorophyll and its derivatives in postharvest tea leaves under different low-temperature treatments using natural withering as a control. Chlorophyll decomposition was found closely related with chlorophyllide, pheophorbide, and pheophytin. Low-temperature withering could slow chlorophyll degradation in postharvest tea leaves via significant inhibition on the enzyme activity and gene expression of Mg-dechelatase, chlorophyllase, and pheophorbide a oxygenase. At the initial stage of withering, a significant increase was observed in the chlorophyll content, expression of chlorophyll-synthesis-related enzymes (such as glutamyl-tRNA synthetase, etc.), and chlorophyll synthase activity in newly picked tea leaves. Moreover, an obvious decrease was found in the content of l-glutamate as the foremost precursor substance of chlorophyll synthesis. Hence, our findings revealed that the chlorophyll synthesis reaction was induced by the light-dehydration-stress in the initial withering of tea leaves. This study provides a theoretical basis for exploring preservation technology in actual green tea production.
Collapse
Affiliation(s)
- Xinlei Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
| | - Shuai Hu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Chang He
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Jingtao Zhou
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Fengfeng Qu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Zeyi Ai
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Yuqiong Chen
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
| |
Collapse
|
27
|
Nizioł J, Misiorek M, Ruman T. Mass spectrometry imaging of low molecular weight metabolites in strawberry fruit (Fragaria x ananassa Duch.) cv. Primoris with 109Ag nanoparticle enhanced target. PHYTOCHEMISTRY 2019; 159:11-19. [PMID: 30551117 DOI: 10.1016/j.phytochem.2018.11.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 11/09/2018] [Accepted: 11/18/2018] [Indexed: 06/09/2023]
Abstract
Strawberry (Fragaria x ananassa Duch., Rosaceae) is the subject of many research studies due to its numerous features such as unique taste, aroma and health qualities. The distribution of low molecular weight metabolites belonging to aldehydes, ketones, alcohols, esters, organic acids, phenolics, amino acids and sugars classes within strawberry fruit cross-section was studied using mass spectrometry imaging (MSI) method with 109Ag nanoparticle enhanced target (109AgNPET). Correlation of distribution of over thirty compounds found in cross-section of strawberry with their biological function is also included.
Collapse
Affiliation(s)
- Joanna Nizioł
- Rzeszów University of Technology, Faculty of Chemistry, 6 Powstańców Warszawy Ave., 35-959, Rzeszów, Poland
| | - Maria Misiorek
- Rzeszów University of Technology, Faculty of Chemistry, 6 Powstańców Warszawy Ave., 35-959, Rzeszów, Poland.
| | - Tomasz Ruman
- Rzeszów University of Technology, Faculty of Chemistry, 6 Powstańców Warszawy Ave., 35-959, Rzeszów, Poland
| |
Collapse
|
28
|
Yan JW, Ban ZJ, Lu HY, Li D, Poverenov E, Luo ZS, Li L. The aroma volatile repertoire in strawberry fruit: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4395-4402. [PMID: 29603275 DOI: 10.1002/jsfa.9039] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 09/12/2017] [Accepted: 03/23/2018] [Indexed: 05/20/2023]
Abstract
Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jia-Wei Yan
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhao-Jun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and chemical Engineering/School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China
| | - Hong-Yan Lu
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Elena Poverenov
- Department of Postharvest Science, ARO, the Volcani Center, RishonLeZion, Israel
| | - Zi-Sheng Luo
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Li Li
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| |
Collapse
|
29
|
Wu Q, Tao X, Ai X, Luo Z, Mao L, Ying T, Li L. Contribution of abscisic acid to aromatic volatiles in cherry tomato (Solanum lycopersicum L.) fruit during postharvest ripening. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2018; 130:205-214. [PMID: 29990773 DOI: 10.1016/j.plaphy.2018.06.039] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Accepted: 06/27/2018] [Indexed: 05/21/2023]
Abstract
Fruit aroma development depends on ripening. Abscisic acid (ABA) has been reported to be involved in the regulation of tomato fruit ripening. In the present study, the effects of exogenous ABA on aromatic volatiles in tomato fruit during postharvest ripening were studied. The results showed that exogenous ABA accelerated color development and ethylene production as well as the accumulation of carotenoids, total phenolics and linoleic acid in tomato fruit during ripening. Moreover, exogenous ABA increased the accumulation of volatile compounds such as 1-peten-3-one (2.06-fold), β-damascenone (1.64-fold), benzaldehyde (3.29-fold) and benzyl cyanide (4.15-fold); induced the expression of key genes implicated in the biosynthesis pathways of aromatic volatiles, including TomloxC, HPL, ADH2, LeCCD1B and SlBCAT1 (the values of the log2 fold changes ranged from -3.02 to 2.97); and promoted the activities of lipoxygenase (LOX), hydroperoxide lyase (HPL) and alcohol dehydrogenase (ADH). In addition, the results of promoter analyses revealed that cis-acting elements involved in ABA responsiveness (ABREs) exist in 8 of the 12 key genes involved in volatile biosynthesis, suggesting that ABA potentially affects aromatic volatile emissions via the regulation of gene expression profiles.
Collapse
Affiliation(s)
- Qiong Wu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China
| | - Xiaoya Tao
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China
| | - Xinzi Ai
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China
| | - Tiejin Ying
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China.
| | - Li Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China.
| |
Collapse
|
30
|
Zeng L, Zhou Y, Fu X, Liao Y, Yuan Y, Jia Y, Dong F, Yang Z. Biosynthesis of Jasmine Lactone in Tea ( Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3899-3909. [PMID: 29605993 DOI: 10.1021/acs.jafc.8b00515] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Jasmine lactone has a potent odor that contributes to the fruity, sweet floral aroma of tea ( Camellia sinensis). Our previous study demonstrated that jasmine lactone was mostly accumulated at the turnover stage of the oolong tea manufacturing process. This study investigates the previously unknown mechanism of formation of jasmine lactone in tea leaves exposed to multiple stresses occurring during the growth and manufacturing processes. Both continuous mechanical damage and the dual stress of low temperature and mechanical damage enhanced jasmine lactone accumulation in tea leaves. In addition, only one pathway, via hydroperoxy fatty acids from unsaturated fatty acid, including linoleic acid and α-linolenic acid, under the action of lipoxygenases (LOXs), especially CsLOX1, was significantly affected by these stresses. This is the first evidence of the mechanism of jasmine lactone formation in tea leaves and is a characteristic example of plant volatile formation in response to dual stress.
Collapse
Affiliation(s)
- Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden , Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road , Beijing 100049 , China
| | - Ying Zhou
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden , Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
| | - Xiumin Fu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden , Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
| | - Yinyin Liao
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden , Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
| | - Yunfei Yuan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden , Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
| | - Yongxia Jia
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden , Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
| | - Fang Dong
- Guangdong Food and Drug Vocational College, Longdongbei Road 321 , Tianhe District, Guangzhou 510520 , China
| | - Ziyin Yang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden , Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road , Beijing 100049 , China
| |
Collapse
|
31
|
Kallio HP. Historical Review on the Identification of Mesifurane, 2,5-Dimethyl-4-methoxy-3(2 H)-furanone, and Its Occurrence in Berries and Fruits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2553-2560. [PMID: 29489353 PMCID: PMC6203179 DOI: 10.1021/acs.jafc.8b00519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Revised: 02/28/2018] [Accepted: 02/28/2018] [Indexed: 06/08/2023]
Abstract
Mesifurane, 2,5-dimethyl-4-methoxy-3(2 H)-furanone, is a natural compound used a worldwide as a flavoring for foods, beverages, and cosmetics. Global sales of mesifurane are around $100 million. Its significance as a flavor-impact compound in some Nordic berries was discovered in the early 1970s in Finland. Synthesized mesifurane was used as a key compound in aroma mixes exploited in a Finnish patent. Mesifurane is a significant flavorant in arctic brambles, mangoes, strawberries, and many other fruits and berries and is an enzymatic methylation product of 2,5-dimethyl-4-hydroxy-3(2 H)-furanone. Because of the obscurity of the information on the history of the commonly used trivial name, mesifurane, it is time to lift the veil and reveal the background of the present situation. The key player was a northern berry, arctic bramble ( Rubus arcticus), the Finnish name of which is mesimarja. Forty years ago, aroma research was limited by technical factors, but nowadays there is a surplus of information.
Collapse
|
32
|
Liao Y, Zeng L, Li P, Sun T, Wang C, Li F, Chen Y, Du B, Yang Z. Influence of Plant Growth Retardants on Quality of Codonopsis Radix. Molecules 2017; 22:molecules22101655. [PMID: 28991204 PMCID: PMC6151746 DOI: 10.3390/molecules22101655] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 09/28/2017] [Accepted: 10/01/2017] [Indexed: 11/24/2022] Open
Abstract
Plant growth retardant (PGR) refers to organics that can inhibit the cell division of plant stem tip sub-apical meristem cells or primordial meristem cell. They are widely used in the cultivation of rhizomatous functional plants; such as Codonopsis Radix, that is a famous Chinese traditional herb. However, it is still unclear whether PGR affects the medicinal quality of C. Radix. In the present study, amino acid analyses, targeted and non-targeted analyses by ultra-performance liquid chromatography combined with time-of-flight mass spectrometry (UPLC-TOF-MS) and gas chromatography-MS were used to analyze and compare the composition of untreated C. Radix and C. Radix treated with PGR. The contents of two key bioactive compounds, lobetyolin and atractylenolide III, were not affected by PGR treatment. The amounts of polysaccharides and some internal volatiles were significantly decreased by PGR treatment; while the free amino acids content was generally increased. Fifteen metabolites whose abundance were affected by PGR treatment were identified by UPLC-TOF-MS. Five of the up-regulated compounds have been reported to show immune activity, which might contribute to the healing efficacy (“buqi”) of C. Radix. The results of this study showed that treatment of C. Radix with PGR during cultivation has economic benefits and affected some main bioactive compounds in C. Radix.
Collapse
Affiliation(s)
- Yinyin Liao
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
- University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China.
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
- University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China.
| | - Pan Li
- College of Food, South China Agricultural University, Wushan Road, Tianhe District, Guangzhou 510642, China.
| | - Tian Sun
- Tianfangjian (China) Pharmacy Company Ltd, 11 Xiancun Road, Tianhe District, Guangzhou 510623, China.
| | - Chao Wang
- Infinitus (China) Company Ltd, 11 Xiancun Road, Tianhe District, Guangzhou 510623, China.
| | - Fangwen Li
- College of Food, South China Agricultural University, Wushan Road, Tianhe District, Guangzhou 510642, China.
| | - Yiyong Chen
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
- University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China.
| | - Bing Du
- College of Food, South China Agricultural University, Wushan Road, Tianhe District, Guangzhou 510642, China.
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
- University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China.
| |
Collapse
|
33
|
Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing. Food Chem 2017; 231:78-86. [PMID: 28450026 DOI: 10.1016/j.foodchem.2017.03.122] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 03/22/2017] [Accepted: 03/22/2017] [Indexed: 11/23/2022]
Abstract
(E)-Nerolidol is a volatile sesquiterpene that contributes to the floral aroma of teas (Camellia sinensis). The unique manufacturing process for oolong tea involves multiple stresses, resulting in a high content of (E)-nerolidol, which is not known to form in tea leaves. This study aimed to determine the formation mechanism of (E)-nerolidol in tea exposed to multiple stresses during tea manufacture. C. sinensis (E)-nerolidol synthase (CsNES) recombinant protein, found in the cytosol, was found to transform farnesyl diphosphate into (E)-nerolidol. CsNES was highly expressed during the oolong tea turn over process, resulting in (E)-nerolidol accumulation. Continuous mechanical damage, simulating the turn over process, significantly enhanced CsNES expression level and (E)-nerolidol content. The combination of low temperature stress and mechanical damage had a synergistic effect on (E)-nerolidol formation. This is the first evidence of (E)-nerolidol formation mechanism in tea leaves and a characteristic example of plant volatile formation in response to dual stresses.
Collapse
|
34
|
Fu X, Zhou Y, Zeng L, Dong F, Mei X, Liao Y, Watanabe N, Yang Z. Analytical method for metabolites involved in biosynthesis of plant volatile compounds. RSC Adv 2017. [DOI: 10.1039/c7ra00766c] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The progress in the successful techniques used for studying metabolites involved in the metabolic routes of plant volatiles is summarized.
Collapse
Affiliation(s)
- Xiumin Fu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Ying Zhou
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Fang Dong
- Guangdong Food and Drug Vocational College
- Guangzhou 510520
- China
| | - Xin Mei
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Yinyin Liao
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Naoharu Watanabe
- Graduate School of Science and Technology
- Shizuoka University
- Hamamatsu 432-8561
- Japan
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| |
Collapse
|