油亮萨摩树上贮藏与冷藏品质及风味的比较

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2025-07-18 DOI:10.1016/j.fochms.2025.100280

Chenyu Wang , Jintao Wang , Chungeng Hong , Gang Chen , Wanying Ge , Yongxin Li , Huqing Yang

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引用次数: 0

摘要

研究了树上贮藏（OTS）与冷藏（COS）对‘油亮’萨摩果品质和风味的影响。根据糖酸比和果汁风味特征对果实品质进行评价。对比分析表明，经COS处理的果实中可溶性糖含量逐渐下降，而经OTS处理的果实中糖酸比高于经COS处理的果实。贮藏期间，OTS果实的蔗糖、果糖和苹果酸含量显著高于COS果实。此外，OTS水果表现出更多种类和更高浓度的挥发性有机化合物（VOCs），有助于增强风味。转录组分析表明，OTS通过上调可溶性糖代谢相关基因来减少糖的损失（SUS， SPS）。此外，OTS上调了三羧酸循环相关基因（SSADH, ad - mdh），加速了苹果酸的合成。此外，OTS激活ACAT、GPS和GPPS的表达，促进萜类前体GPP和GGPP的产生。以上结果表明，OTS处理提高了果实的可接受性，在保持果实品质方面比COS处理更有效。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Comparison of quality and flavor between on-tree storage and cold storage of Satsuma ‘Youliang’

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Comparison of quality and flavor between on-tree storage and cold storage of Satsuma ‘Youliang’

This study investigates the effects of on-tree storage (OTS) on the quality and flavor of Satsuma ‘Youliang’ compared with cold storage (COS). Fruit quality was assessed based on sugar-acid ratio and juice flavor profiles. Comparative analysis revealed a progressive decline in soluble sugar content under COS, while OTS effectively preserved sugars, resulting in a higher sugar-acid ratio than COS-treated fruits. During storage, OTS fruits maintained significantly higher levels of sucrose, fructose, and malic acid than COS fruits. Additionally, OTS fruits exhibited a greater variety and higher concentrations of volatile organic compounds (VOCs), contributing to enhanced flavor. Transcriptome analysis indicated that OTS reduced sugar loss by upregulating soluble sugar metabolism-related genes (SUS, SPS). Furthermore, OTS upregulated tricarboxylic acid cycle-related genes (SSADH, NAD-MDH), accelerating malic acid synthesis. Additionally, OTS activated the expression of ACAT, GPS, and GPPS, promoting the production of terpenoid precursors GPP and GGPP. These findings suggest that OTS improves fruit acceptability and is more effective than COS for maintaining fruit quality.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.