1
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Zhou D, Liu Q, Zhu T, Li T, Fan G, Li X, Wu C. Effects of ultraviolet C on the quality and aroma volatile in peach fruit during postharvest storage. Food Chem 2024; 456:139906. [PMID: 38852443 DOI: 10.1016/j.foodchem.2024.139906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 05/10/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
The study investigated the impact of UV-C irradiation on peach fruit quality during postharvest storage, with a focus on aroma changes and the mechanisms involving lipoxygenase metabolism. Results showed that UV-C irradiation at a dosage of 1.5 kJ/m2 was found to preserve the quality attributes of peach fruit during ambient storage, as evidenced by high flesh firmness, inhibition of weight loss and respiration rate, as well as high values of L* and ascorbic acid. Meanwhile, UV-C irradiation led to an increase in the contents of aroma-related volatiles, particularly esters and lactones, compared to non-irradiated fruit. Our results suggested that the enhanced emission of aroma-related volatiles in UV-C irradiated peach fruit was linked to elevated levels of unsaturated fatty acids. Besides, UV-C induced the expressions and activities of enzymes in the lipoxygenase pathway, thus promoting the synthesis of esters and lactones, which contribute to the enhanced aroma in peach fruit.
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Affiliation(s)
- Dandan Zhou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Qiang Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Tong Zhu
- College of Food Science and Technology/Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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2
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Li Y, Liu S, Kuang H, Zhang J, Wang B, Wang S. Transcriptomic and Physiological Analysis Reveals the Possible Mechanism of Inhibiting Strawberry Aroma Changes by Ultrasound after Harvest. Foods 2024; 13:2231. [PMID: 39063314 PMCID: PMC11276260 DOI: 10.3390/foods13142231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/11/2024] [Accepted: 07/14/2024] [Indexed: 07/28/2024] Open
Abstract
The volatile compounds in strawberries play a significant role in the formation of strawberry aroma. However, these compounds undergo continual changes during storage, resulting in a decline in quality. In this study, a total of 67 volatile organic compounds (VOCs) were identified in strawberries through quantitative analysis. At the end of the storage period, the VOC content in the ultrasonic group was 119.02 µg/kg higher than that in the control group. The results demonstrated that the ultrasonic treatment increased the contents of terpenes and esters at the end of storage. Among these, linalool increased from 67.09 to 91.41 µg/kg, while ethyl cinnamate increased from 92.22 to 106.79 µg/kg. Additionally, the expression of the key metabolic genes closely related to these substances was significantly up-regulated. The expression of the FaNES gene, related to terpene metabolism, was up-regulated by 2.8 times in the second day, while the expression of the FaAAT gene, related to ester metabolism, was up-regulated by 1.5 times. In summary, this study provides a theoretical basis for exploring the mechanism of ultrasonic effect on strawberry flavor and quality after harvest.
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Affiliation(s)
| | | | | | | | | | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China; (Y.L.); (S.L.); (H.K.); (J.Z.); (B.W.)
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3
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Qin K, Ge S, Xiao G, Chen F, Ding S, Wang R. 1-MCP treatment improves the postharvest quality of Jinxiu yellow peach by regulating cuticular wax composition and gene expression during cold storage. J Food Sci 2024; 89:2787-2802. [PMID: 38563098 DOI: 10.1111/1750-3841.17049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/16/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
This study aimed to analyze the effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and gene expression of Jinxiu yellow peach during cold storage. The results showed that 1-MCP treatment could maintain the postharvest quality of peach fruit as compared to control (CK) during cold storage. The wax crystals of peach fruit were better retained by 1-MCP, and they still existed in 0.6 and 0.9 µL/L 1-MCP treated fruit at 36 days. The total wax content in all the fruit increased first and then decreased during cold storage. Meanwhile, n-alkanes and primary alcohols were the main wax components. Compared to CK, 1-MCP treatment could delay the reduction of wax content during cold storage. The correlation analysis indicated that the postharvest quality of yellow peach was mainly affected by the contents of fatty acids and triterpenoids in cuticular wax. The transcriptomics results revealed PpaCER1, PpaKCS, PpaKCR1, PpaCYP86B1, PpaFAR, PpaSS2, and PpaSQE1 played the important roles in the formation of peach fruit wax. 1-MCP treatment upregulated PpaCER1 (18785414, 18786441, and 18787644), PpaKCS (18774919, 18789438, and 18793503), PpaKCR1 (18790432), and PpaCYP86B1 (18789815) to deposit more n-alkanes and fatty acids during cold storage. This study could provide a new perspective for regulating the postharvest quality of yellow peach in view of the application of cuticular wax. PRACTICAL APPLICATION: 'Jinxiu' yellow peach fruit is favorable among consumers because of its high commercial value. However, it ripens and deteriorates rapidly during storage, leading to serious economic loss and consumer disappointment. The effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and genes regulation of 'Jinxiu' yellow peach during cold storage was assessed. Compared to control, 1-MCP treatment could retain the storage quality of yellow peach by affecting cuticular wax composition and gene expression. This study could provide new perspective for regulating the postharvest quality of yellow peach in view of the application of cuticular wax.
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Affiliation(s)
- Keying Qin
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shuai Ge
- Longping Branch, College of Biology, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Guangjian Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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4
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Li X, Liu C, Wu J, Xiao X, Zhang L, Chen C, Wilson AS, Song F. Ester-related volatile compounds reveal the diversity and commonalities of different types of late-ripening peaches. J Food Sci 2024; 89:1485-1497. [PMID: 38317483 DOI: 10.1111/1750-3841.16943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 12/15/2023] [Accepted: 01/01/2024] [Indexed: 02/07/2024]
Abstract
To recognize the key ester-related volatile compounds, 5 types of peaches including 54 late-ripening peach materials were examined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and E-nose. Here, a large number of esters were identified to be released by ripe peach fruits and were mainly characterized by fruity, green, and fatty notes. The variety and content of esters had greatly changed within or between cultivars, indicating that the fruit volatiles were highly differentiated depending on the specific genotypes and cultivation conditions. The ester types showed that fatty acid-derived C6 alcohols and methyl-/ethyl- short-chain alcohol were the main ester precursors, which were more likely to be utilized and well selected by alcohol acyltransferases, whereas the preference of acyl donors was not observed. The common peach type, which exhibited a unique volatile profile, displayed broader diversity and more abundant characteristics in ester-related volatiles than the other four types. A total of 19 key esters were identified as the main components and the content of most esters showed no significant difference among different peach types. Some key esters had even been enriched in nectarines. Moreover, the multiple discriminant analysis revealed a possible relationship between peach types and the domestication of the peach evolution. This study investigated ester-related volatiles released by different types of peach fruits and can be further used to evaluate the peach qualities, providing an important reference for peach breeding and processing.
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Affiliation(s)
- Xiaoying Li
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of China, School of Light Industry, Beijing Technology and Business University, Beijing, China
- College of Horticultural Science and Technology, Hebei Normal University of Science and Technology, Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao, China
| | - Chunsheng Liu
- College of Horticultural Science and Technology, Hebei Normal University of Science and Technology, Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao, China
| | - Junkai Wu
- College of Horticultural Science and Technology, Hebei Normal University of Science and Technology, Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao, China
| | - Xiao Xiao
- College of Horticultural Science and Technology, Hebei Normal University of Science and Technology, Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao, China
| | - Libin Zhang
- College of Horticultural Science and Technology, Hebei Normal University of Science and Technology, Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao, China
| | - Caixia Chen
- School of Medicine, University of Pittsburgh, Pittsburgh, Pennsylvania, USA
| | - Annette S Wilson
- School of Medicine, University of Pittsburgh, Pittsburgh, Pennsylvania, USA
| | - Fuhang Song
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of China, School of Light Industry, Beijing Technology and Business University, Beijing, China
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5
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Cai H, Han S, Wang Q, Liu X, Yu Z. Transcriptomic and metabolite analyses provided a new sight of 1-MCP on organic acid metabolism in peach during storage. J Food Sci 2023; 88:3323-3331. [PMID: 37458299 DOI: 10.1111/1750-3841.16681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/16/2023] [Accepted: 06/01/2023] [Indexed: 08/05/2023]
Abstract
In this study, "Xiahui 6" peaches were treated with 10 µL/L 1-methylcyclopropene (1-MCP) for 12 h and then stored at 20°C for 9 days; the regulation of 1-MCP on organic acids during storage was investigated through transcriptomic and metabolite analyses. Results showed that 1-MCP maintained higher gene expression of malate synthesis (PpPEPC1, PpPEPC2, and PpNAD-cytMDH) at the end of storage but extremely inhibited the gene expression of malate degradation (PpNADP-cytME) during storage, resulting that malate content in treated peaches was twice that of control group at day 7. Besides, the increasement of citrate synthesis and degradation-related genes (PpmitCS, PpcytACO, PpNAD-mitIDH, and PpNADP-cytIDH) at days 3 and 5 was postponed by 1-MCP treatment, accompanied by 0.5 times higher citrate content at day 7. Our results suggested that 1-MCP has inhibitory effects on both the synthesis and degradation of organic acids; however, the inhibitory effect of 1-MCP on organic acid degradation may be greater than that on organic acid synthesis. Practical Application: This study provides a theoretical basis for the application of 1-methylcyclopropene (1-MCP) in fruit preservation.
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Affiliation(s)
- Hongfang Cai
- College of Biology and Food Engineering, Changshu Institute of Technology, Changshu, P. R. China
| | - Shuai Han
- College of Food and Drug, Shanghai Zhongqiao Vocational and Technical University, Shanghai, P. R. China
| | - Qingwen Wang
- College of Biology and Food Engineering, Changshu Institute of Technology, Changshu, P. R. China
| | - Xinyue Liu
- College of Biology and Food Engineering, Changshu Institute of Technology, Changshu, P. R. China
| | - Zhifang Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P. R. China
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6
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Xiong S, Sun X, Tian M, Xu D, Jiang A. 1-Methylcyclopropene treatment delays the softening of Actinidia arguta fruit by reducing cell wall degradation and modulating carbohydrate metabolism. Food Chem 2023; 411:135485. [PMID: 36682166 DOI: 10.1016/j.foodchem.2023.135485] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 12/09/2022] [Accepted: 01/11/2023] [Indexed: 01/19/2023]
Abstract
The rapid softening of hardy kiwifruit (Actinidia arguta) fruit significantly reduces its marketing potential. Therefore, the effect of 1-methylcyclopropene (1-MCP) on the softening of A. arguta fruit was investigated. Results indicated that A. arguta fruit treated with 1-MCP maintained a higher level of firmness, titratable acidity, ascorbic acid, total phenolics, and flavonoids content, relative to non-treated fruit. Fruit treated with 1-MCP and placed in long-term cold storage had higher sensory scores, as determined by a taste panel and supported by electronic nose and tongue data. Notably, 1-MCP delayed the degradation of cell wall components, including pectin, cellulose, and hemicellulose, by reducing the activity of cell-wall-modifying enzymes. In addition, 1-MCP reduced the activity of carbohydrate metabolism-related enzymes, resulting in fruit with higher levels of starch and sucrose and lower levels of glucose, fructose and sorbitol. Collectively, these results indicate that 1-MCP can be used to delay the softening of A. arguta fruit and extend its storage and shelf life.
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Affiliation(s)
- Siguo Xiong
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Xingsheng Sun
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Mixia Tian
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Dongying Xu
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China
| | - Aili Jiang
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
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7
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Zhang X, Su M, Zhou H, Leng F, Du J, Li X, Zhang M, Hu Y, Gao Y, Ye Z. Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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Gao G, Zhang X, Yan Z, Cheng Y, Li H, Xu G. Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS. Foods 2022; 11:foods11233778. [PMID: 36496586 PMCID: PMC9735802 DOI: 10.3390/foods11233778] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/16/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022] Open
Abstract
Aroma, which plays an essential role in food perception and acceptability, depends on various mixture of volatile organic compounds (VOCs). Meanwhile, as a field of metabolomics, VOC analysis is highly important for aroma improvement and discrimination purposes. In this work, VOCs in pear fruits were determined via headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to study variations among different cultivars and storage stages. In 12 cultivars of pear fruits, a total of 121 VOCs were quantified, including 40 esters, 32 alcohols, 16 aldehydes, 13 alkenes, 11 ketones, 4 acids, and 5 other compounds. The types and amounts of VOCs in different cultivars varied dramatically, which were in the range of 13-71 and 3.63-55.65 mg/kg FW (fresh weight), respectively. The Dr. Guyot cultivar showed the highest level of VOCs, both in type and amount. After 21 days storage at 4 °C, total concentration of VOCs increased from initial levels of 50.76 to 101.33 mg/kg FW. Storage at 20 °C made a larger contribution to production for VOCs than that at 4 °C, resulting in the maximum content of VOCs (117.96 mg/kg FW) in fruit after 14 days storage at 4 °C plus 7 days at 20 °C. During storage, the content of esters showed a gradual increase, while the content of alcohols and aldehydes decreased. Based on the results presented, related alcohols were recognized as the intermediates of conversion from aldehydes to esters.
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Affiliation(s)
- Guanwei Gao
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
| | - Xinnan Zhang
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Afffairs, Xingcheng 125100, China
| | - Zhen Yan
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
| | - Yang Cheng
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
| | - Haifei Li
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
| | - Guofeng Xu
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
- Correspondence:
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9
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Shao L, Jia X, Zhang P, Li C, Li J. Outcomes of
1‐MCP
combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach. J Food Saf 2022. [DOI: 10.1111/jfs.13014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Limei Shao
- Department of Food Science Shenyang Agricultural University Shenyang China
| | - Xiaoyu Jia
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin China
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
| | - Peng Zhang
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin China
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
| | - Chunyuan Li
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin China
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
| | - Jiangkuo Li
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin China
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
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10
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Zhou Y, Gu Y, Guo R, Jiao L, Wang K, Zhu Q, Dong D. In situ detection of fruit spoilage based on volatile compounds using the mid-infrared fiber-optic evanescent wave spectroscopy. FRONTIERS IN PLANT SCIENCE 2022; 13:991883. [PMID: 36304387 PMCID: PMC9592999 DOI: 10.3389/fpls.2022.991883] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
Volatile compounds such as ethanol released from fruit can be rapidly detected using Fourier Transform Infrared spectroscopy based on a long-path gas cell. However, this method relies on a long optical path length and requires pumping fruit volatiles into the gas cell. This can lead to the volatile compounds being contaminated and not detectable in situ. Fiber optic evanescent wave spectroscopy (FOEW) is not influenced by the path length so can detect materials (solid, liquid and gas phase) rapidly in situ, using only a few millimeters of optical fiber. In the present study, a spiral silver halide FOEW sensor with a length of approximately 21 mm was used to replace a long-path gas cell to explore the feasibility of identifying volatile compounds released from grapes in situ. The absorption peaks of ethanol in the volatile compounds were clearly found in the FOEW spectra and their intensity gradually increased as the storage time of the grapes increased. PCA analysis of these spectra showed clear clustering at different storage times (1-3, 4-5 and 6-7 d), revealing that the concentration of the ethanol released from the grapes changed significantly with time. The qualitative model established by PLS-DA algorithm could accurately classify grape samples as "Fresh," "Slight spoilage," or "Severe spoilage". The accuracy of the calibration and validation sets both were 100.00%. These changes can therefore be used for rapidly identifying fruit deterioration. Compared with the method used in a previous study by the authors, this method avoids using a pumping process and can thus identify volatile compounds and hence monitor deterioration in situ and on-line by placing a very short optical fiber near the fruit.
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Affiliation(s)
- Yunhai Zhou
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Yifan Gu
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Rui Guo
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Leizi Jiao
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Ke Wang
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Qingzhen Zhu
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
| | - Daming Dong
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
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11
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Huang Y, Zhang P, Liu W, Zhang Q, Li G, Shan Y, Zhu X. Understanding the volatile organic compounds of 1‐methylcyclopropylene fumigation and packaging on yellow‐fleshed peach via headspace‐gas chromatography‐ion mobility spectrometry and chemometric analyses. J Food Sci 2022; 87:4009-4026. [DOI: 10.1111/1750-3841.16277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/28/2022] [Accepted: 07/14/2022] [Indexed: 10/15/2022]
Affiliation(s)
- Yunian Huang
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Pei Zhang
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Wei Liu
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Qun Zhang
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Gaoyang Li
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Yang Shan
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Xiangrong Zhu
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
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12
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Wang X, Zhang C, Miao Y, Deng L, Zhang B, Meng J, Wang Y, Pan L, Niu L, Liu H, Cui G, Wang Z, Zeng W. Interaction between PpERF5 and PpERF7 enhances peach fruit aroma by upregulating PpLOX4 expression. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 185:378-389. [PMID: 35777129 DOI: 10.1016/j.plaphy.2022.06.024] [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: 02/09/2022] [Revised: 05/29/2022] [Accepted: 06/21/2022] [Indexed: 06/15/2023]
Abstract
Ethylene plays a critical role in peach (Prunus persica) fruit ripening; however, the molecular mechanism underlying ethylene-mediated aroma biosynthesis remains unclear. Here, we compared the difference in aroma-related volatiles and gene expression levels between melting-flesh (MF) and stony hard (SH) peach cultivars at S3, S4 I, S4 II, S4 III stages, and explored the relation between volatile biosynthesis related genes and ethylene response factor (ERF) genes. The concentration of fruity aromatic compounds such as lactones and terpenes increased significantly in MF peach during fruit ripening, while it was nearly undetectable in SH peach. LOX4 and FAD1 genes expressed concomitantly with ethylene emission and significantly downregulated by 1-MCP. Besides, 1-MCP treatment could sharply influence the fruity aromatic compounds, suggesting that these genes play key roles in volatile biosynthesis during fruit ripening. Furthermore, PpERF5 and PpERF7 could bind together to form a protein complex that enhanced the transcription of LOX4 more than each transcription factor individually. Overall, this work provides new insights into the transcriptional regulatory mechanisms associated with aroma formation during peach fruit ripening.
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Affiliation(s)
- Xiaobei Wang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Chunling Zhang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Yule Miao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Li Deng
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Bo Zhang
- Laboratory of Fruit Quality Biology, Huajiachi Campus, Zhejiang University, Hangzhou, 310029, China
| | - Junren Meng
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Yan Wang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Lei Pan
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Liang Niu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Hui Liu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Guochao Cui
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Zhiqiang Wang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China.
| | - Wenfang Zeng
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China.
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Comparison of Aroma Trait of the White-Fleshed Peach ‘Hu Jing Mi Lu’ and the Yellow-Fleshed Peach ‘Jin Yuan’ Based on Odor Activity Value and Odor Characteristics. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030245] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Peach flesh colors and aromas impact greatly on consumer behaviors and these two traits are closely associated in white- and yellow-fleshed peaches. However, current understanding of their aromas is rather limited and confined to the concentration differences of some volatiles. Therefore, this study aims to compare the overall aromas of the white-fleshed peach ‘Hu Jing Mi Lu’ (HJML) and yellow-fleshed peach ‘Jin Yuan’ (JY), two fresh cultivars with intense aromas and industrial influence by applications such as HS-SPME/GC-MS analysis, odor activity value evaluations, and odor note analysis. The significant contributions of 26 odor-active compounds to their aromas were revealed. Among which, 15 compounds showed no concentration differences and contributed to the fruity, floral, sweet, etc., odors in both HJML and JY; (E)-2-nonenal, 1-pentanol, and styrene showed significantly higher concentrations in HJML and conveyed much stronger fusel-like and balsamic odors; likewise, (Z)-3-hexenyl acetate, octanal, nonanal, and 3,5-octadien-2-one showed significantly higher concentrations in JY and conveyed much stronger banana, citrus-like, and honey odors; besides, benzyl alcohol, 1-heptanol, 1-octen-3-ol, and 3-octanone with woody, earthy, mushroom, and lavender odors were exclusively detected in HJML. Overall, apart from the common and stronger specific odors in either the white- or yellow-fleshed peach cultivar, the white-fleshed peach was endowed with a unique aroma.
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14
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Yang S, Li D, Li S, Yang H, Zhao Z. GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties. Int J Mol Sci 2022; 23:2939. [PMID: 35328360 PMCID: PMC8951106 DOI: 10.3390/ijms23062939] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 01/16/2023] Open
Abstract
Aroma is a key quality attribute of apples, making major contributions to commercial value and consumer choice. However, the mechanism underlying molecular regulation of aroma formation genes and transcription factors remains poorly understood in apples. Here, we investigated the aroma volatile profiles of two apple varieties with distinctive flavors using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 35 volatile compounds were identified in Granny Smith and Jonagold apples. Aldehydes were the most abundant volatiles contributing to the aroma in Granny Smith apple while esters were the dominant volatile compounds in Jonagold apple. In order to know more about the expression levels of aroma-related genes involved in the metabolic pathways, transcriptome sequencing of these two different apple varieties was conducted utilizing the Illumina platform. In total, 94 differentially expressed genes (DEGs) were found in the fatty acid metabolism, amino acid metabolism, the mevalonate pathway and phenylpropanoid pathway. Furthermore, compared to the Granny Smith apple, the expression of multiple genes and transcription factors were upregulated in the Jonagold apple, which might play important roles in the synthesis of aroma volatile compounds. Our study contributes toward better understanding on the molecular mechanism of aroma synthesis in apples and provides a valuable reference for metabolic engineering and flavor improvement in the future.
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Affiliation(s)
- Shunbo Yang
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (D.L.); (S.L.)
| | - Dongmei Li
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (D.L.); (S.L.)
| | - Shanshan Li
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (D.L.); (S.L.)
| | - Huijuan Yang
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (D.L.); (S.L.)
| | - Zhengyang Zhao
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (D.L.); (S.L.)
- Shaanxi Engineering Research Center of Apple, Yangling 712100, China
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15
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Budak NH, Özdemir N, Gökırmaklı Ç. The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process. J Food Biochem 2021; 46:e13978. [PMID: 34694011 DOI: 10.1111/jfbc.13978] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 11/30/2022]
Abstract
Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach can be used in the production of vinegar. In this study, peach vinegar was produced as an alternative to other industrial products produced from peach. In this study, it was determined that the TPC content and ORAC value of peach vinegar were higher than those of peach juice and peach wine. In addition, the major contributor compounds to the aroma profiles of the samples were the γ-decalactone, linalool, and geraniol compounds for the peach juice; the ethanol, ɣ-decalactone, phenylacetic acid, acetic acid, 2-phenylethanol, ethyl decanoate, the linalool, and the decanoic-acid for the peach wine; and the ɣ-decalactone, phenylacetic acid, acetic-acid, phenethyl-acetate, and isovaleric acid for the peach vinegar. It is thought that the results of this study will pave the way for the widespread production of vinegar from peach, which has positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study so far on peach vinegar. PRACTICAL APPLICATIONS: In this study, it was aimed to produce vinegar as a new and alternative foodstuff product from peach fruit which was normally processed as fresh or/ dried fruit, fruit juice, puree, and canned fruit by the industry. An alternative idea was created for the use of peach fruit, which has a short shelf life. In the study, the antioxidant capacity, organic compounds, and volatile compounds associated with aroma profile of peach vinegar during the fermentation process were determined. Moreover, the changes of these compounds were monitored during the fermentation process. The results of the study are a guide for the usability of peach fruit as a raw material in the production of peach vinegar, which has potentially positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study on peach vinegar.
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Affiliation(s)
- Nilgün H Budak
- Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Isparta, Turkey
| | - Nilgün Özdemir
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Çağlar Gökırmaklı
- Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, Isparta, Turkey
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16
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Molecular Insights of Fruit Quality Traits in Peaches, Prunus persica. PLANTS 2021; 10:plants10102191. [PMID: 34686000 PMCID: PMC8541108 DOI: 10.3390/plants10102191] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 01/04/2023]
Abstract
Fleshy fruits are the most demanded fruits because of their organoleptic qualities and nutritional values. The genus Prunus is a rich source of diversified stone/drupe fruits such as almonds, apricots, plums, sweet cherries, peaches, and nectarines. The fruit-ripening process in Prunus involves coordinated biochemical and physiological changes resulting in changes in fruit texture, aroma gain, color change in the pericarp, sugar/organic acid balance, fruit growth, and weight gain. There are different varieties of peaches with unique palatable qualities and gaining knowledge in the genetics behind these quality traits helps in seedling selection for breeding programs. In addition, peaches have shorter post-harvest life due to excessive softening, resulting in fruit quality reduction and market loss. Many studies have been executed to understand the softening process at the molecular level to find the genetic basis. To summarize, this review focused on the molecular aspects of peach fruit quality attributes and their related genetics to understand the underlying mechanisms.
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17
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Yang Y, Jiang M, Feng J, Wu C, Shan W, Kuang J, Chen J, Hu Z, Lu W. Transcriptome analysis of low-temperature-affected ripening revealed MYB transcription factors-mediated regulatory network in banana fruit. Food Res Int 2021; 148:110616. [PMID: 34507760 DOI: 10.1016/j.foodres.2021.110616] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 07/18/2021] [Accepted: 07/19/2021] [Indexed: 11/16/2022]
Abstract
Low temperature leads to abnormal ripening and poor quality of the harvested banana fruit, which is an urgent problem limiting the development of industry in China. To comprehensively understand the mechanism underlying low-temperature-affected ripening, we performed comparative RNA-Seq analysis of ethylene-induced ripening of banana fruit after 3 days of pre-storage at 7 °C and 22 °C. A total of 986 differentially expressed genes (DEGs) were identified in both RT-0 d versus RT-3 d, LT-0 d versus LT-3 d, RT-0 d versus LT-0 d and RT-3 d versus LT-3 d, and the RNA-Seq outputs of 15 randomly selective DEGs were verified using qRT-PCR. Among the 986 DEGs obtained in the four groups, 9 MYB genes (MaMYB75/281/219/4/151/156/3/37 and MaMYB3R1) and 32 genes related to carotenoid biosynthesis (MaPSY1/2a), flavor formation (MaLOX6, MaADH7, MaAAT1), sucrose transport (MaSUS2/4), ethylene production (MaSAM1, MaACO9/10/12, MaACS1/12), starch degradation (MaAMY1A/1B, MaPHS1/2, MaMEX2, MapGlcT1) and cell wall degradation (MaPG3/X1, MaPME25/41, MaXTH5/7/22/23/25, MaEXP2/20/A1/A15) were characterized. Combining transcription factor binding site (TFBS) analysis as well as cis-acting element analysis, the regulatory network of low-temperature-affected ripening mediated by MYBs were constructed. The data generated in this study may unravel the transcriptional regulatory network of MYBs associated with low-temperature-affected ripening and provide a solid foundation for future studies.
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Affiliation(s)
- Yingying Yang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Mengge Jiang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jintao Feng
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Chaojie Wu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Wei Shan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jianfei Kuang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jianye Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Wangjin Lu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
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18
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Tan F, Wang P, Zhan P, Tian H. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments. Food Chem 2021; 366:130604. [PMID: 34298395 DOI: 10.1016/j.foodchem.2021.130604] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 05/10/2021] [Accepted: 07/12/2021] [Indexed: 11/30/2022]
Abstract
The aroma profiles of fresh flat peach juice (FPJ) samples obtained from four different cultivars (RP1), (ZLP), (RP18), and (ZP) were characterized by gas chromatography-Mass spectrometry-olfactometry (GC-MS-O). Totally, 32 aroma-active compounds in FPJs were identified by GC-MS-O and further quantified. Of these, 14 aroma-active compounds presented odor activity values (OAVs) greater than 1, with several lactones and aldehydes contributing as key aroma-active components of FPJs. Partial least-squares regression (PLSR) revealed that RP18 was greatly related to "fruity", "sweet" and "peach-like" attributes, while ZLP was highly correlated with "floral" and "green and grassy" attributes, confirming the quantitative describe analysis (QDA) results. In addition, an aroma recombination experiment was conducted to mimic the aroma profile of flat peach juice based on the actual concentrations of RP18. Omission experiments indicated that lactones were very highly significant for the characteristic aroma of FPJ.
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Affiliation(s)
- Fengling Tan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
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19
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Zuccarelli R, Rodríguez-Ruiz M, Lopes-Oliveira PJ, Pascoal GB, Andrade SCS, Furlan CM, Purgatto E, Palma JM, Corpas FJ, Rossi M, Freschi L. Multifaceted roles of nitric oxide in tomato fruit ripening: NO-induced metabolic rewiring and consequences for fruit quality traits. JOURNAL OF EXPERIMENTAL BOTANY 2021; 72:941-958. [PMID: 33165620 DOI: 10.1093/jxb/eraa526] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Accepted: 10/30/2020] [Indexed: 06/11/2023]
Abstract
Nitric oxide (NO) has been implicated as part of the ripening regulatory network in fleshy fruits. However, very little is known about the simultaneous action of NO on the network of regulatory events and metabolic reactions behind ripening-related changes in fruit color, taste, aroma and nutritional value. Here, we performed an in-depth characterization of the concomitant changes in tomato (Solanum lycopersicum) fruit transcriptome and metabolome associated with the delayed-ripening phenotype caused by NO supplementation at the pre-climacteric stage. Approximately one-third of the fruit transcriptome was altered in response to NO, including a multilevel down-regulation of ripening regulatory genes, which in turn restricted the production and tissue sensitivity to ethylene. NO also repressed hydrogen peroxide-scavenging enzymes, intensifying nitro-oxidative stress and S-nitrosation and nitration events throughout ripening. Carotenoid, tocopherol, flavonoid and ascorbate biosynthesis were differentially affected by NO, resulting in overaccumulation of ascorbate (25%) and flavonoids (60%), and impaired lycopene production. In contrast, the biosynthesis of compounds related to tomato taste (sugars, organic acids, amino acids) and aroma (volatiles) was slightly affected by NO. Our findings indicate that NO triggers extensive transcriptional and metabolic rewiring at the early ripening stage, modifying tomato antioxidant composition with minimal impact on fruit taste and aroma.
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Affiliation(s)
- Rafael Zuccarelli
- Departamento de Botânica, Universidade de São Paulo, USP, São Paulo, Brazil
| | | | | | - Grazieli B Pascoal
- Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, USP, São Paulo, Brazil
- Curso de Graduação em Nutrição, Universidade Federal de Uberlândia, Minas Gerais, Brazil
| | - Sónia C S Andrade
- Departamento de Genética e Biologia Evolutiva, Universidade de São Paulo, USP, São Paulo, Brazil
| | - Cláudia M Furlan
- Departamento de Botânica, Universidade de São Paulo, USP, São Paulo, Brazil
| | - Eduardo Purgatto
- Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, USP, São Paulo, Brazil
| | - José M Palma
- Group of Antioxidants, Free Radicals, and Nitric Oxide in Biotechnology, Food and Agriculture, Estación Experimental del Zaidín, CSIC, Granada, Spain
| | - Francisco J Corpas
- Group of Antioxidants, Free Radicals, and Nitric Oxide in Biotechnology, Food and Agriculture, Estación Experimental del Zaidín, CSIC, Granada, Spain
| | - Magdalena Rossi
- Departamento de Botânica, Universidade de São Paulo, USP, São Paulo, Brazil
| | - Luciano Freschi
- Departamento de Botânica, Universidade de São Paulo, USP, São Paulo, Brazil
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20
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Nilo-Poyanco R, Moraga C, Benedetto G, Orellana A, Almeida AM. Shotgun proteomics of peach fruit reveals major metabolic pathways associated to ripening. BMC Genomics 2021; 22:17. [PMID: 33413072 PMCID: PMC7788829 DOI: 10.1186/s12864-020-07299-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 12/02/2020] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Fruit ripening in Prunus persica melting varieties involves several physiological changes that have a direct impact on the fruit organoleptic quality and storage potential. By studying the proteomic differences between the mesocarp of mature and ripe fruit, it would be possible to highlight critical molecular processes involved in the fruit ripening. RESULTS To accomplish this goal, the proteome from mature and ripe fruit was assessed from the variety O'Henry through shotgun proteomics using 1D-gel (PAGE-SDS) as fractionation method followed by LC/MS-MS analysis. Data from the 131,435 spectra could be matched to 2740 proteins, using the peach genome reference v1. After data pre-treatment, 1663 proteins could be used for comparison with datasets assessed using transcriptomic approaches and for quantitative protein accumulation analysis. Close to 26% of the genes that code for the proteins assessed displayed higher expression at ripe fruit compared to other fruit developmental stages, based on published transcriptomic data. Differential accumulation analysis between mature and ripe fruit revealed that 15% of the proteins identified were modulated by the ripening process, with glycogen and isocitrate metabolism, and protein localization overrepresented in mature fruit, as well as cell wall modification in ripe fruit. Potential biomarkers for the ripening process, due to their differential accumulation and gene expression pattern, included a pectin methylesterase inhibitor, a gibbellerin 2-beta-dioxygenase, an omega-6 fatty acid desaturase, a homeobox-leucine zipper protein and an ACC oxidase. Transcription factors enriched in NAC and Myb protein domains would target preferentially the genes encoding proteins more abundant in mature and ripe fruit, respectively. CONCLUSIONS Shotgun proteomics is an unbiased approach to get deeper into the proteome allowing to detect differences in protein abundance between samples. This technique provided a resolution so that individual gene products could be identified. Many proteins likely involved in cell wall and sugar metabolism, aroma and color, change their abundance during the transition from mature to ripe fruit.
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Affiliation(s)
- Ricardo Nilo-Poyanco
- Escuela de Biotecnología, Facultad de Ciencias, Universidad Mayor, Camino La Pirámide, 5750, Huechuraba, Chile
| | - Carol Moraga
- Université Claude Bernard Lyon 1, 69622, Villeurbanne, France
- Inria Grenoble Rhône-Alpes, 38334, Montbonnot, France
| | - Gianfranco Benedetto
- Centro de Biotecnología Vegetal, Facultad Ciencias Biológicas, Universidad Andrés Bello, República 330, Santiago, Chile
| | - Ariel Orellana
- Centro de Biotecnología Vegetal, Facultad Ciencias Biológicas, Universidad Andrés Bello, República 330, Santiago, Chile
- Center for Genome Regulation, Blanco Encalada, 2085, Santiago, Chile
| | - Andrea Miyasaka Almeida
- Centro de Genómica y Bioinformática, Facultad de Ciencias, Universidad Mayor, Camino La Pirámide, 5750, Huechuraba, Chile.
- Escuela de Agronomía, Facultad de Ciencias, Universidad Mayor, Camino La Pirámide, 5750, Huechuraba, Chile.
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21
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Zhang J, Ma Y, Dong C, Terry LA, Watkins CB, Yu Z, Cheng ZMM. Meta-analysis of the effects of 1-methylcyclopropene (1-MCP) treatment on climacteric fruit ripening. HORTICULTURE RESEARCH 2020; 7:208. [PMID: 33328458 PMCID: PMC7713375 DOI: 10.1038/s41438-020-00405-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 08/19/2020] [Accepted: 08/23/2020] [Indexed: 05/28/2023]
Abstract
1-Methylcyclopropene (1-MCP) is an inhibitor of ethylene perception that is widely used to maintain the quality of several climacteric fruits during storage. A large body of literature now exists on the effects of 1-MCP on climacteric fruit ripening for different species and environmental conditions, presenting an opportunity to use meta-analysis to systematically dissect these effects. We classified 44 ripening indicators of climacteric fruits into five categories: physiology and biochemistry, quality, enzyme activity, color, and volatiles. Meta-analysis showed that 1-MCP treatment reduced 20 of the 44 indicators by a minimum of 22% and increased 6 indicators by at least 20%. These effects were associated with positive effects on delaying ripening and maintaining quality. Of the seven moderating variables, species, 1-MCP concentration, storage temperature and time had substantial impacts on the responses of fruit to 1-MCP treatment. Fruits from different species varied in their responses to 1-MCP, with the most pronounced responses observed in rosaceous fruits, especially apple, European pear fruits, and tropical fruits. The effect of gaseous 1-MCP was optimal at 1 μl/l, with a treatment time of 12-24 h, when the storage temperature was 0 °C for temperate fruits or 20 °C for tropical fruits, and when the shelf temperature was 20 °C, reflecting the majority of experimental approaches. These findings will help improve the efficacy of 1-MCP application during the storage of climacteric fruits, reduce fruit quality losses and increase commercial value.
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Affiliation(s)
- Jing Zhang
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Yuanchun Ma
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Chao Dong
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Forestry and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Leon A Terry
- Plant Science Laboratory, Cranfield University, Bedfordshire, UK
| | - Christopher B Watkins
- School of Integrative of Plant Science, College of Agriculture and Plant Sciences, Cornell University, Ithaca, NY, USA.
| | - Zhifang Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
| | - Zong-Ming Max Cheng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China.
- Department of Plant Sciences, University of Tennessee, Knoxville, TN, 37996, USA.
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22
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Wang Q, Wei Y, Jiang S, Wang X, Xu F, Wang H, Shao X. Flavor development in peach fruit treated with 1-methylcyclopropene during shelf storage. Food Res Int 2020; 137:109653. [DOI: 10.1016/j.foodres.2020.109653] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 08/03/2020] [Accepted: 08/29/2020] [Indexed: 12/22/2022]
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23
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Min D, Li Z, Ai W, Li J, Zhou J, Zhang X, Mu D, Li F, Li X, Guo Y. The Co-regulation of Ethylene Biosynthesis and Ascorbate-Glutathione Cycle by Methy Jasmonate Contributes to Aroma Formation of Tomato Fruit during Postharvest Ripening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10822-10832. [PMID: 32866003 DOI: 10.1021/acs.jafc.0c04519] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Currently, many fruits are always harvested at the early ripening stage to reduce postharvest losses followed by 1-methylcyclopropene (1-MCP) or ethephon treatment. However, harvesting at the early ripening stage adversely affects fruit quality, especially for the aroma. Methyl jasmonate (MeJA) treatment could induce the biosynthesis of bioactive compounds and maintain postharvest fruit quality. In the present work, the contributions of MeJA to tomato fruit quality during postharvest ripening were studied. The results showed that MeJA treatment significantly promoted the accumulation of volatile organic components (VOCs) by inducing the activities of enzymes related to lipoxygenase pathway and ethylene biosynthesis, whereas 1-MCP treatment largely inhibited the accumulation of VOCs by inhibiting activities of those enzymes. Although the application of ethephon also induced activities of the above enzymes in comparison with control, no significant differences were observed between the VOCs contents of the control and ethephon-treated fruit. Further study revealed that the ethephon treatment resulted in the enhancement of electrical conductivity and malondialdehyde content. Conversely, MeJA treatment inhibited the superoxide anion radical and hydrogen peroxide by regulating the ascorbate-glutathione cycle and further inhibited the enhancement of electrical conductivity and malondialdehyde content, which might be one of the most important reasons why the VOCs contents in fruit treated with ethephon were lower than those in MeJA-treated fruit. Thus, it is considered that MeJA treatment may be an effective and promising strategy to regulate postharvest tomato fruit quality, especially for the aroma, by regulating the ascorbate-glutathione cycle and ethylene biosynthesis.
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Affiliation(s)
- Dedong Min
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Zilong Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Wen Ai
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Jiaozhuo Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Jingxiang Zhou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Xinhua Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Dan Mu
- Zibo Institute for Food and Drug Control, Zibo, 255049, Shandong, P.R. China
| | - Fujun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Xiaoan Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Yanyin Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
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Cai H, Han S, Yu M, Ma R, Yu Z. The alleviation of methyl jasmonate on loss of aroma lactones correlated with ethylene biosynthesis in peaches. J Food Sci 2020; 85:2389-2397. [PMID: 32671852 DOI: 10.1111/1750-3841.15339] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/13/2020] [Accepted: 05/23/2020] [Indexed: 02/06/2023]
Abstract
Peaches are vulnerable to cold temperature, showing the symptoms of chilling injury (CI). The occurrence of CI results in irreversible aroma loss, especially 'peach-like' lactones loss during cold storage and subsequent shelf life. Methyl jasmonate (MeJA) treatment is effective in alleviating CI symptoms in peach fruit; however, its effect on peach aroma volatiles is still unknown. To explore the effect and mechanism of MeJA treatment on aroma loss of peaches, fruit was treated with 10 µmol/L MeJA, then stored at 4 °C for 3 weeks, and subsequently transferred to 20 °C to simulate shelf life for 3 days. Here, the ability of MeJA to regulate aroma lactones of 'Xiahui 6' peaches was investigated, and the expression of genes responsible for ethylene and lactones biosynthesis was considered. MeJA treatment significantly reduced internal browning index, increased ethylene production, and promoted the emission of aroma-related lactones in peaches during shelf life at room temperature. In addition, MeJA also elevated the expression of PpSAMS, PpACS3, PpACS4, PpACO, and PpACX3 during or after cold storage. These results suggested that MeJA treatment could enhance chilling tolerance in peaches and induce the recovery of ethylene and aroma lactones, which is closely related to ethylene biosynthesis as revealed by upregulated genes expression of PpSAMS, PpACS3/4, and PpACO. PRACTICAL APPLICATION: This research provides theoretical basis for the application of methyl jasmonate in fruit preservation and the basis for molecular breeding to cultivate aroma-abundant peach fruits.
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Affiliation(s)
- Hongfang Cai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Shuai Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Mingliang Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Ruijuan Ma
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, Jiangsu, 210014, P.R. China
| | - Zhifang Yu
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, Jiangsu, 210014, P.R. China
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Cai H, Han S, Yu M, Ma R, Yu Z. Exogenous nitric oxide fumigation promoted the emission of volatile organic compounds in peach fruit during shelf life after long-term cold storage. Food Res Int 2020; 133:109135. [DOI: 10.1016/j.foodres.2020.109135] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 02/24/2020] [Accepted: 02/26/2020] [Indexed: 01/27/2023]
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26
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Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas.v12i2.717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Donadel JZ, Thewes FR, Anese RDO, Schultz EE, Berghetti MRP, Ludwig V, Klein B, Cichoski AJ, Barin JS, Both V, Brackmann A, Wagner R. Key volatile compounds of ‘Fuji Kiku’ apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit. Food Res Int 2019; 125:108625. [DOI: 10.1016/j.foodres.2019.108625] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 08/09/2019] [Accepted: 08/15/2019] [Indexed: 12/13/2022]
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