文献类型：期刊文献

英文题名：Potential regulator of ethylene and ABA in aroma recovery of kiwifruit after transferring from cold storage

作者：Han, Xueyuan[1,2];Shen, Chi[2];He, Fangfang[2];Liu, Yuxin[2];Luo, Zisheng[1,3]

机构：[1]Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Minist Agr & Rural Affairs,Key Lab Agroprod Postha, Hangzhou 310058, Peoples R China;[2]Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Zhejiang, Peoples R China;[3]Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China

年份：2024

卷号：335

外文期刊名：SCIENTIA HORTICULTURAE

收录：SCI-EXPANDED(收录号：WOS:001249729900001)、、Scopus(收录号：2-s2.0-85194546140)、WOS

基金：This research was supported by the National Natural Science Foundation of China (32202125) and the Science and Technology Plan Project of Shaoxing City (2022A12003).

语种：英文

外文关键词：Kiwifruit; Cold storage; Aroma; Abscisic acid; Ethylene

外文摘要：Cold storage (CS) combined with preservative treatment is widely employed to effectively extend the storage duration of kiwifruit. Nevertheless, the olfactory quality of cold-stored kiwifruit tends to deteriorate during the post-ripening phase. In this study, abscisic acid (ABA) or ethylene (ET) was supplementary administered to coldstored kiwifruit (CS combined with a preservative 1-MCP treatment) prior to transferring from CS, with the aim of examining the impact of ABA and ET on aroma restitution during the post-ripening period (designated as MCP+ABA and MCP+ET, respectively). The results revealed that the firmness of the MCP+ABA and MCP+ET treatments remained higher than that of the control (CK, without 1-MCP treatment) throughout the post-ripening phase, both of which moreover promoted the accumulation of soluble solids and titratable acids in kiwifruit comparing to 1-MCP group. The ethylene production and respiration rate of the fruit treated with MCP+ET and MCP+ABA fell within the intermediate range between the 1-MCP and CK groups. Compared to the 1-MCP group, both MCP+ABA and MCP+ET treatments significantly improved the accumulation of volatile components, particularly aldehydes and ketones during the early stage, and esters during the later stage of post-ripening. The activity analysis of pivotal enzymes involved in aroma biosynthesis revealed that ABA stimulated an increase in alcohol dehydrogenase (ADH) activity, while ET had a notable inducing effect on alcohol acyltransferase (AAT) and hydroperoxide lyase (HPL) activities. Furthermore, transcriptomic sequencing analysis revealed differential induction of gene expression in the pathways associated with aroma biosynthesis by ABA and ET, wherein they significantly upregulated distinct genes. Additionally, principal component analysis provided a more intuitive depiction that ABA and ET appeared to enhance the restoration of aroma in cold-stored kiwifruit by activating diverse metabolic pathways or key genes. In a comprehensive assessment, the present study postulates that both ABA and ET exert restorative effects on the aroma of cold-stored kiwifruit, thus offering theoretical support for aroma restitution technology in cold-stored fruit.