数字农科院2.0

Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage

文献类型： 外文期刊

作者： Liyong Qi;Chuhan Li;Jianan Sun;Weiting Liu;Yueming Yang;Xiaojing Li;Hongjian Li;Yuqi Du;Islam Mostafa;Zepeng Yin

作者机构：

关键词： esters aroma;fruit storage;jasmonate;Nanguo pear;volatile organic compounds

期刊名称： Horticulturae

ISSN： 2311-7524

年卷期： 2024 年 10 卷 4 期

页码：

收录情况： SCIE（2024版）

摘要： Volatile organic compounds (VOCs) have been known to confer the flavor of fruits, characterizing the quality of fruits. Nanguo pear (Pyrus ussuriensis Maxim.) is widely popular among consumers due to its excellent ‘fruity’ aroma derived from ester aroma substances. Jasmonate (JAs) plays an indispensable role in the formation of many qualities in fruit. Therefore, the present study aimed to explore the effect of jasmonate on the VOCs in the Nanguo pear fruit during storage. During storage, the fruits were treated with various concentrations of methyl jasmonate (MeJA) and sodium diethyldithiocarbamate (DIECA, a JAs inhibitor), the inhibitors of JAs biosynthesis. Subsequently, the composition and levels of VOCs in the fruits were determined using GC-MS. The results showed that 100 uM MeJA treatment could promote the accumulation of ester aroma compounds in Nanguo pear fruits, while 100 mM DIECA had the opposite effect. Meantime, MeJA treatment significantly promoted peel degreening, soluble solids content (SSC), fruit softening, and ethylene formation. The RT-qPCR results showed that JAs stimulated the expression of PuAAT1 and repressed the expression of PuCXEs, leading to an increased accumulation of ester aroma compounds. Overall, these results provide a reference for further research on the effect of JAs on fruit aroma.

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