转录组和生理学分析揭示了超声波抑制草莓采收后香气变化的可能机制

Foods Pub Date : 2024-07-16 DOI:10.3390/foods13142231
Yutong Li, Siyue Liu, Huiyu Kuang, Junyi Zhang, Bei Wang, Shaojia Wang
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引用次数: 0

摘要

草莓中的挥发性化合物对草莓香气的形成起着重要作用。然而,这些化合物在贮藏过程中会不断发生变化,导致品质下降。本研究通过定量分析确定了草莓中的 67 种挥发性有机化合物。贮藏期结束时,超声波组的 VOC 含量比对照组高 119.02 µg/kg。结果表明,在贮藏结束时,超声波处理增加了萜烯和酯的含量。其中,芳樟醇从 67.09 微克/千克增加到 91.41 微克/千克,肉桂酸乙酯从 92.22 微克/千克增加到 106.79 微克/千克。此外,与这些物质密切相关的关键代谢基因的表达也明显上调。与萜烯代谢有关的 FaNES 基因的表达在第二天上调了 2.8 倍,而与酯代谢有关的 FaAAT 基因的表达上调了 1.5 倍。总之,本研究为探索超声波对草莓采后风味和品质的影响机制提供了理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Transcriptomic and Physiological Analysis Reveals the Possible Mechanism of Inhibiting Strawberry Aroma Changes by Ultrasound after Harvest
The volatile compounds in strawberries play a significant role in the formation of strawberry aroma. However, these compounds undergo continual changes during storage, resulting in a decline in quality. In this study, a total of 67 volatile organic compounds (VOCs) were identified in strawberries through quantitative analysis. At the end of the storage period, the VOC content in the ultrasonic group was 119.02 µg/kg higher than that in the control group. The results demonstrated that the ultrasonic treatment increased the contents of terpenes and esters at the end of storage. Among these, linalool increased from 67.09 to 91.41 µg/kg, while ethyl cinnamate increased from 92.22 to 106.79 µg/kg. Additionally, the expression of the key metabolic genes closely related to these substances was significantly up-regulated. The expression of the FaNES gene, related to terpene metabolism, was up-regulated by 2.8 times in the second day, while the expression of the FaAAT gene, related to ester metabolism, was up-regulated by 1.5 times. In summary, this study provides a theoretical basis for exploring the mechanism of ultrasonic effect on strawberry flavor and quality after harvest.
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