Ozone mitigates the flesh discoloration in response to 1-methylcyclopro-pene by promoting anthocyanin biosynthesis in postharvest nectarines
文献类型： 外文期刊
作者： Zheng, Yanli 1 ; Duan, Lihua 1 ; Jiang, Yunbin 2 ; Yang, Xiangzheng 4 ; Wang, Haifen 1 ; Li, Wenhan 1 ; Pan, Na 1 ; Wang, Xiaodong 1 ; Liang, Fuhao 1 ; Pan, Yanfang 2 ; Chen, Lan 2 ; Li, Xihong 1 ; Jia, Xiaoyu 2 ;
作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
2.Tianjin Gasin DH Preservat Technol Co Ltd, Tianjin 300403, Peoples R China
3.Shanxi Fruit Ind Cold Chain New Mat Co Ltd, Tongchuan 727199, Peoples R China
4.All China Federat Supply & Mkt Cooperat, Jinan Fruit Res Inst, Jinan 250200, Peoples R China
5.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Sci & Technol, Natl Engn & Technol Res Ctr Preservat Agr Prod Tia, Tianjin 300384, Peoples R China
6.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Sci & Technol, Tianjin 300384, Peoples R China
关键词： Nectarine fruit; 1-MCP; Ozone; Anthocyanins biosynthesis; Gene expression
期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.3； 五年影响因子：4.5 ）
ISSN： 0304-4238
年卷期： 2023 年 321 卷
页码：
收录情况： SCI
摘要： The effects of combined treatments with 1-methylcyclopropene (1-MCP) and ethylene absorbent (EA) or ozone (O3) on the anthocyanins biosynthesis in nectarines stored at 0 degrees C were investigated during the storage period. The results indicated that 1-MCP+EA and 1-MCP+O3 effectively inhibited respiration and ethylene release. 1MCP+EA reduced anthocyanins accumulation and inhibited the red coloration in pulp, whereas 1-MCP+O3 accelerated the red pigmentation. Contrasted to the 1-MCP group, 1-MCP+O3 exhibited higher anthocyanins contents, expression levels of PpPAL1, PpCHS, PpDFR, PpANS, PpUFGT, and PpMYB10.2 and activities of 4-coumarate coenzyme A ligase, flavanone 3-hydroxylase, dihydroflavonol 4-reductase, uridine diphosphate flavonoid 3-O-glucosyltransferase involved in the phenylpropanoid pathway. These results indicated that 1-MCP+O3 promoted the anthocyanins biosynthesis due to the up-regulation of enzymes activities and anthocyanins biosynthetic genes and transcription factor. This study may shed new light on improving quality and color development and optimizing 1-MCP application for postharvest preservation of fruit.
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