Benzothiadiazole application promotes aroma accumulation in ‘Chardonnay’ grapes by controlling lipoxygenase metabolism

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-07-18 DOI:10.1007/s00217-025-04837-4

Kai Wang, Jianfeng Wang, Man Zhao, Yuqi Han, Ruwen Guan, Bo Wang, Bo Zhang, Tengzhen Ma, Jixin Li, Lidan Feng, Yumei Jiang

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Abstract

Pre-harvest application of benzothiadiazole (BTH) improves wine grape quality by modulating lipoxygenase (LOX)-derived volatile compounds, a hallmark aroma profile in ‘Chardonnay’ grapes (Vitis vinifera L.). This study elucidates the impact of whole-plant BTH spraying on LOX metabolite accumulation and relative expression in ‘Chardonnay’ grapes and their possible molecular mechanisms. Our findings demonstrate that BTH treatment significantly increases the concentration of reducing sugars, soluble solids, 100-berry weight, pH, total phenols, and flavonoids in grapes, while reducing titratable acid, skin/berry ratio, and fatty acid concentration. Additionally, the BTH treatment increased the concentration of C₆/C₉, aromatic, and volatile norisoprenoid compounds, but decreased terpenoid and branched chain compounds. Relative expression analysis revealed that BTH up-regulated key LOX pathway genes and promoted the conversion of C₆ aldehyde to C₆ alcohol. The results presented in this study may provide insights into BTH’s role in the LOX metabolism regulation and its dual benefits in optimizing grape quality through improved sugar-acid balance and elevated phenols and flavonoids in ‘Chardonnay’ grapes.

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苯并噻二唑通过控制脂氧合酶代谢促进霞多丽葡萄的香气积累

收获前施用苯并噻二唑（BTH）通过调节脂氧合酶（LOX）衍生的挥发性化合物来改善酿酒葡萄的品质，这是霞多丽葡萄（Vitis vinifera L.）的标志性香气特征。本研究阐明了全株喷施BTH对霞多丽葡萄LOX代谢产物积累和相对表达的影响及其可能的分子机制。我们的研究结果表明，BTH处理显著增加了葡萄中还原糖、可溶性固形物、百果重、pH、总酚和黄酮类化合物的浓度，同时降低了可滴定酸、果皮/果比和脂肪酸浓度。此外，BTH处理增加了C6/C9、芳香族和挥发性降异戊二烯类化合物的浓度，但降低了萜类和支链化合物的浓度。相对表达分析显示，BTH上调了LOX关键通路基因，促进了C6醛向C6醇的转化。本研究的结果可能有助于了解BTH在LOX代谢调节中的作用，以及通过改善霞多丽葡萄中糖酸平衡和提高酚类和类黄酮含量来优化葡萄品质的双重益处。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.