Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 74, Issue -, Pages 42-48Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2012.07.003
Keywords
Alcohol acyltransferase; Aroma-related esters; Fatty acids; Intermittent warming; Peach fruit
Categories
Funding
- National Natural Science Foundation of China [31171937]
- Natural Science Foundation of Zhejiang Province [Y113140]
- Special Scientific Research Fund of Agricultural Public Welfare Profession of China [200903044]
- National Key Technology Research and Development Program of the Ministry of Science and Technology of China [2011BAD12B02]
- Program for Key Innovative Research Team of Zhejiang Province [2009R50036]
- Ningbo Science and Technology Project [2010C10038]
- Fundamental Research Funds for the Central Universities [2012FZA6013]
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Low temperature storage slows ripening and reduces decay of peach fruit, although storage life is limited due to chilling injury. Intermittent warming (IW) can be used to alleviate fruit chilling injury, however, its effect on aroma remains unknown. Yellow-fleshed peach (Prunus persica L. Batsch cv. Jinxiu) fruit (melting type) was stored at 5 degrees C or exposed to 20 degrees C for 1 d every week during storage. Changes in fruit esters, alcohol acyltransferase (AAT) activity and gene expression were investigated. Flesh browning (FB) was observed on the third day of shelf-life at 20 degrees C after 21 d of storage at 5 degrees C, while no FB was found in IW-treated fruit for up to 28 d. Significant lower ester contents were found in peach fruit with flesh browning. Expression profiles of PpAAT1 were similar to MT activity profiles, both of which increased during shelf-life of fruit treated with IW. As precursors of esters, levels of linoleic and linolenic acids were high in IW-treated peach fruit. Treatment with IW effectively alleviated the loss of aroma-related esters associated with FB, and high levels of AAT activity and PpAAT1 expression in IW-treated peach fruit contributed to the formation of the esters. (c) 2012 Elsevier B.V. All rights reserved.
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