Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage-Reference-Cited by-同舟云学术

Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage

Published:2024-03-28 Issue:4 Volume:10 Page:329
ISSN:2311-7524
Container-title:Horticulturae
language:en
Short-container-title:Horticulturae

Author:

Qi Liyong¹²³,Li Chuhan¹²³,Sun Jianan¹²³,Liu Weiting¹²³^ORCID,Yang Yueming¹²³,Li Xiaojing⁴,Li Hongjian⁵,Du Yuqi¹²³,Mostafa Islam⁶^ORCID,Yin Zepeng¹²³^ORCID

Affiliation:

1. Key Laboratory of Fruit Postharvest Biology, Shenyang 110866, China

2. Key Laboratory of Protected Horticulture, National & Local Joint Engineering Research Center of Northern Horticultural Facilities Design & Application Technology, Shenyang 110866, China

3. College of Horticulture, Shenyang Agricultural University, 120 Dongling Road Shenhe District, Shenyang 110866, China

4. Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xinghai South Street 98, Xingcheng 125100, China

5. Liaoning Institute of Pomology, Yingkou 115009, China

6. Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt

Abstract

Volatile organic compounds (VOCs) have been known to confer the flavor of fruits, characterizing the quality of fruits. Nanguo pear (Pyrus ussuriensis Maxim.) is widely popular among consumers due to its excellent ‘fruity’ aroma derived from ester aroma substances. Jasmonate (JAs) plays an indispensable role in the formation of many qualities in fruit. Therefore, the present study aimed to explore the effect of jasmonate on the VOCs in the Nanguo pear fruit during storage. During storage, the fruits were treated with various concentrations of methyl jasmonate (MeJA) and sodium diethyldithiocarbamate (DIECA, a JAs inhibitor), the inhibitors of JAs biosynthesis. Subsequently, the composition and levels of VOCs in the fruits were determined using GC-MS. The results showed that 100 uM MeJA treatment could promote the accumulation of ester aroma compounds in Nanguo pear fruits, while 100 mM DIECA had the opposite effect. Meantime, MeJA treatment significantly promoted peel degreening, soluble solids content (SSC), fruit softening, and ethylene formation. The RT-qPCR results showed that JAs stimulated the expression of PuAAT1 and repressed the expression of PuCXEs, leading to an increased accumulation of ester aroma compounds. Overall, these results provide a reference for further research on the effect of JAs on fruit aroma.

Funder

National Key Research and Development Program of China

Natural Science Foundation of Liaoning Province

Research Foundation of the Education Bureau of Liaoning Province

General Higher Education Undergraduate Teaching Reform Research Project of Liaoning Province

Postgraduate Education and Teaching Research Project of Shenyang Agricultural University

Publisher

MDPI AG

Link

https://www.mdpi.com/2311-7524/10/4/329/pdf

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