Effects of 1-MCP treatment and cold storage on aroma and lipoxygenase genes expression in postharvest ‘Jinyan’ kiwifruit
作者单位：College of Agronomy Jiangxi Agricultural University Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province Pingxiang University
会议名称：《第三届全国植物开花·衰老与采后生物学大会》
会议日期：2019年
学科分类：09[农学] 0902[农学-园艺学] 090201[农学-果树学]
关 键 词：Kiwifruit 1-MCP Aroma components Lipoxygenase Cold storage
摘 要：In this study, the effects of 1μL/L 1-MCP treatment and cold storage（0±0.5℃） on aroma volatiles and lipoxygenase（LOX） genes expression in postharvest ’Jinyan’ kiwifruit were investigated, which aiming to provide theoretical basis and technical reference for postharvest storage and preservation of kiwifruit. The results showed that 1-MCP treatment and cold storage significantly inhibited the respiration rate, slowed the decrease of fruit firmness and the increase of total soluble solids（TSS） of ’Jinyan’ kiwifruit during storage. Furtherly, the relative content of aroma components were analyzed by GC-MS, which indicated that ethyl butyrate, hexanal and（E）-2-hexenal were the characteristic aroma volatiles in ’Jinyan’ kiwifruit. During the whole storage, ester volatiles content increased while aldehyde components decreased with the ripening of kiwifruit. Compared with the control, the production of ethyl butyrate was significantly inhibited by 1-MCP treatment and cold storage during shelf stage, whereas the concentration of hexanal and（E）-2-hexenal were higher in 1-MCP treatment and refrigerated fruits than the control. The genes expression analysis results showed that LOX gene family members had different expression pattern during kiwifruit ripening. The expression levels of AcLOX2, AcLOX3 and AcLOX4 increased rapidly at 2 d after 1-MCP treatment and higher than CK during the whole storage. But the transcript levels of Ac LOX1 and AcLOX5 were consistent with the changes of esters content with the prolongation of storage period, which indicated that AcLOX1 and AcLOX5 may be involved in the synthesis of esters in ’Jinyan’ kiwifruit.