{"title":"茉莉酸甲酯通过调节不饱和脂肪酸和活性氧代谢,使 \"南果 \"梨在货架期保持较高的酯含量","authors":"Zhang Lei, Zhang Lu-lu","doi":"10.1007/s13580-023-00584-1","DOIUrl":null,"url":null,"abstract":"<p>Cold storage is a widely employed technique for prolonging the post-harvest shelf life of ‘Nanguo’ pear. Nonetheless, this method has been observed to diminish the fruit’s aromatic properties. Given the significance of aroma in determining the volatile quality, this research endeavors to examine the impact of methyl jasmonate (MeJA) in preserving aroma content, while also delving into the underlying molecular mechanisms that contribute to its efficacy. Upon observing the metabolic changes, it was found that the pear, sprayed MeJA, could keep higher the content of aroma, ascorbic acid, polyphenol, oleic acid, linoleic acid, and linolenic acid than the control, but stearic acid and H<sub>2</sub>O<sub>2</sub> were decreased. The enzyme activities of lipoxygenase (LOX), alcohol acyl transferase (AAT), and catalase (CAT) were enhanced by MeJA treatment, but the polyphenol oxidase (PPO) was inhibited. Moreover, the gene expression levels of <i>LOX</i>, <i>AAT</i>, <i>CAT</i>, stearoyl-ACP desaturase (<i>SAD)</i>, and fatty acid desaturase 2 (<i>FAD2)</i> were promoted by MeJA. It is reasonable that sprayed MeJA was a reliable method for inhibiting aroma loss and triggered unsaturated fatty acid and reactive oxygen metabolisms.</p>","PeriodicalId":13123,"journal":{"name":"Horticulture Environment and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4000,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Methyl jasmonate maintained higher esters content of ‘Nanguo’ pear on shelf life by regulating unsaturated fatty acid and reactive oxygen metabolisms\",\"authors\":\"Zhang Lei, Zhang Lu-lu\",\"doi\":\"10.1007/s13580-023-00584-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Cold storage is a widely employed technique for prolonging the post-harvest shelf life of ‘Nanguo’ pear. Nonetheless, this method has been observed to diminish the fruit’s aromatic properties. Given the significance of aroma in determining the volatile quality, this research endeavors to examine the impact of methyl jasmonate (MeJA) in preserving aroma content, while also delving into the underlying molecular mechanisms that contribute to its efficacy. Upon observing the metabolic changes, it was found that the pear, sprayed MeJA, could keep higher the content of aroma, ascorbic acid, polyphenol, oleic acid, linoleic acid, and linolenic acid than the control, but stearic acid and H<sub>2</sub>O<sub>2</sub> were decreased. The enzyme activities of lipoxygenase (LOX), alcohol acyl transferase (AAT), and catalase (CAT) were enhanced by MeJA treatment, but the polyphenol oxidase (PPO) was inhibited. Moreover, the gene expression levels of <i>LOX</i>, <i>AAT</i>, <i>CAT</i>, stearoyl-ACP desaturase (<i>SAD)</i>, and fatty acid desaturase 2 (<i>FAD2)</i> were promoted by MeJA. It is reasonable that sprayed MeJA was a reliable method for inhibiting aroma loss and triggered unsaturated fatty acid and reactive oxygen metabolisms.</p>\",\"PeriodicalId\":13123,\"journal\":{\"name\":\"Horticulture Environment and Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-01-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Horticulture Environment and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s13580-023-00584-1\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Horticulture Environment and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s13580-023-00584-1","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
摘要
冷藏是延长 "南果 "梨采后货架期的一种广泛采用的技术。然而,据观察,这种方法会降低水果的芳香特性。鉴于香气在决定挥发性质量方面的重要性,本研究试图检验茉莉酸甲酯(MeJA)在保存香气含量方面的影响,同时深入研究其功效的潜在分子机制。通过观察新陈代谢的变化,发现喷洒了 MeJA 的梨,香气、抗坏血酸、多酚、油酸、亚油酸和亚麻酸的含量均高于对照组,但硬脂酸和 H2O2 的含量有所下降。MeJA处理可提高脂氧合酶(LOX)、醇酰基转移酶(AAT)和过氧化氢酶(CAT)的活性,但抑制多酚氧化酶(PPO)的活性。此外,MeJA 还促进了 LOX、AAT、CAT、硬脂酰-ACP 去饱和酶(SAD)和脂肪酸去饱和酶 2(FAD2)的基因表达水平。由此可见,喷洒 MeJA 是抑制香气损失、引发不饱和脂肪酸和活性氧代谢的一种可靠方法。
Methyl jasmonate maintained higher esters content of ‘Nanguo’ pear on shelf life by regulating unsaturated fatty acid and reactive oxygen metabolisms
Cold storage is a widely employed technique for prolonging the post-harvest shelf life of ‘Nanguo’ pear. Nonetheless, this method has been observed to diminish the fruit’s aromatic properties. Given the significance of aroma in determining the volatile quality, this research endeavors to examine the impact of methyl jasmonate (MeJA) in preserving aroma content, while also delving into the underlying molecular mechanisms that contribute to its efficacy. Upon observing the metabolic changes, it was found that the pear, sprayed MeJA, could keep higher the content of aroma, ascorbic acid, polyphenol, oleic acid, linoleic acid, and linolenic acid than the control, but stearic acid and H2O2 were decreased. The enzyme activities of lipoxygenase (LOX), alcohol acyl transferase (AAT), and catalase (CAT) were enhanced by MeJA treatment, but the polyphenol oxidase (PPO) was inhibited. Moreover, the gene expression levels of LOX, AAT, CAT, stearoyl-ACP desaturase (SAD), and fatty acid desaturase 2 (FAD2) were promoted by MeJA. It is reasonable that sprayed MeJA was a reliable method for inhibiting aroma loss and triggered unsaturated fatty acid and reactive oxygen metabolisms.
期刊介绍:
Horticulture, Environment, and Biotechnology (HEB) is the official journal of the Korean Society for Horticultural Science, was launched in 1965 as the "Journal of Korean Society for Horticultural Science".
HEB is an international journal, published in English, bimonthly on the last day of even number months, and indexed in Biosys Preview, SCIE, and CABI.
The journal is devoted for the publication of original research papers and review articles related to vegetables, fruits, ornamental and herbal plants, and covers all aspects of physiology, molecular biology, biotechnology, protected cultivation, postharvest technology, and research in plants related to environment.