Enhancing the synthesis of lactones and C6/9 volatile compounds of apricot by methyl salicylate during cold storage

The apricot fruit was prone to chilling injury symptoms in time of low temperature storage, resulting in a decline in aroma quality. The effect of methyl salicylate (MeSA, 0.1 mmol L⁻¹, 1.0 mmol L⁻¹ and 2.0 mmol L⁻¹) fumigation on aroma quality of apricot was studied in ‘Jintaiyang’ and ‘Pingdingxiang’ cultivars. The results demonstrated that 1.0 mmol L⁻¹ of MeSA could enhance the storage quality of apricots by inhibiting firmness decline, ethylene production, and respiration rate. The primary aroma volatiles identified in apricots were C6 volatile compounds, esters, and lactones. MeSA suppressed the activities of LOX (lipoxygenase) and ADH (alcohol dehydrogenase), resulting in reduced C6 alcohols. MeSA stimulated the contents of esters and lactones by enhancing the activities of HPL (hydroperoxidelyase), AAT (alcohol acyltransfera), and ACX (acyl-CoA oxidase). Consequently, this facilitated the revival of ‘fruity aroma’ in apricots at low temperature storage. Therefore, MeSA fumigation might be used as a potentially effective method for improving the aroma quality of apricots.