Dynamic changes in volatile profiles and non-volatile metabolites of postharvest Cara Cara oranges induced by gamma irradiation

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology Pub Date : 2025-10-10 DOI:10.1016/j.postharvbio.2025.113980

Qi Lu , Qiong Wang , Yi Wang , Peng Guo , De Yang , Shujing Xue

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Abstract

This study investigated the effects of gamma irradiation (GI) at a dose of 0.6 kGy on the dynamic changes of volatile and non-volatile compounds in Cara Cara oranges during postharvest storage. Sixty-one volatile components were identified, with total relative concentrations ranging from 2465.89 to 5785.54 μg/L. Limonene, linalool, ethyl butyrate, ethyl 2-methylbutyrate and nerolidol were identified as key aroma-active compounds in fresh Cara Cara oranges. The application of GI treatment reduced limonene content and enhanced esterification, promoting ethyl butyrate and ethyl 2-methylbutyrate as dominant aroma contributors in stored fruit. The GI treatment significantly reduced the fruit damage rate and MDA content while enhancing antioxidant capacity in Cara Cara fruit during prolonged storage. Through a widely targeted analysis, 134 differential non-volatile metabolites were annotated in the KEGG pathway. Elevated levels of key metabolites and the increased activity of rate-limiting enzymes (PFK, PAL, 4CL, ACC, SDH, and MDH), suggested GI might potentially accelerate metabolic flux in postharvest Cara Cara oranges. Overall, this study indicated that GI treatment could effectively reduce postharvest damage in Cara Cara oranges while modulating flavor profiles and metabolic responses.

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伽玛辐照诱导卡拉卡拉橙采后挥发性特征和非挥发性代谢物的动态变化

研究了0.6 kGy γ辐照（GI）对卡拉卡拉橙采后贮藏过程中挥发性和非挥发性物质动态变化的影响。共鉴定出61种挥发性成分，总相对浓度范围为2465.89 ~ 5785.54 μg/L。在新鲜卡拉卡拉橙中，柠檬烯、芳樟醇、丁酸乙酯、2-甲基丁酸乙酯和神经樟醇是主要的芳香活性化合物。GI处理降低了柠檬烯含量，增强了酯化反应，促进了丁酸乙酯和2-甲基丁酸乙酯成为贮藏果实中主要的香气来源。GI处理显著降低了卡拉卡拉果实的损伤率和MDA含量，提高了卡拉卡拉果实的抗氧化能力。通过广泛的针对性分析，在KEGG通路中标注了134种差异的非挥发性代谢物。关键代谢物水平的升高和限速酶（PFK、PAL、4CL、ACC、SDH和MDH）活性的增加表明，GI可能会加速Cara Cara橙子采后的代谢流量。总体而言，本研究表明，GI处理可以有效减少Cara Cara橙子采后损伤，同时调节风味特征和代谢反应。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Postharvest Biology and Technology 农林科学-农艺学

CiteScore

12.00

自引率

11.40%

发文量

309

审稿时长

38 days

期刊介绍： The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.