Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage

Controlled atmosphere (CA) has been used to alleviate chilling injury (CI) of horticultural crops caused by cold storage. However, the effects of CA treatment on peach fruit sensory quality and flavor-related chemicals suffering from CI remain largely unknown. Here, we stored peach fruit under CA wi...

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Bibliographic Details
Published in:International journal of molecular sciences 2022-07, Vol.23 (13), p.7141
Main Authors: Liu, Hongru, He, Hui, Liu, Chenxia, Wang, Chunfang, Qiao, Yongjin, Zhang, Bo
Format: Article
Language:English
Subjects:
Acyltransferase
aroma volatiles
Atmosphere
Carbon dioxide
chilling injury
Cold storage
controlled atmosphere
Esters
Fatty acids
Flavors
Food quality
Fruits
Gene expression
Glucose
Horticulture
Lactones
Lipoxygenase
Liquid oxygen
Low temperature resistance
Metabolism
Metabolites
peach
Physiology
Sensory evaluation
Sensory properties
sensory quality
Shelf life
Sucrose
Volatile compounds
Volatiles
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Summary:Controlled atmosphere (CA) has been used to alleviate chilling injury (CI) of horticultural crops caused by cold storage. However, the effects of CA treatment on peach fruit sensory quality and flavor-related chemicals suffering from CI remain largely unknown. Here, we stored peach fruit under CA with 5% O2 and 10% CO2 at 0 °C up to 28 d followed by a subsequent 3 d shelf-life at 20 °C (28S3). CA significantly reduced flesh browning and improved sensory quality at 28S3. Though total volatiles declined during extended cold storage, CA accumulated higher content of volatile esters and lactones than control at 28S3. A total of 14 volatiles were positively correlated with consumer acceptability, mainly including three C6 compounds, three esters and four lactones derived from the fatty acid lipoxygenase (LOX) pathway. Correspondingly, the expression levels of genes including PpLOX1, hyperoxide lyase PpHPL1 and alcohol acyltransferase PpAAT1 were positively correlated with the change of esters and lactones. CA elevated the sucrose content and the degree of fatty acids unsaturation under cold storage, which gave us clues to clarify the mechanism of resistance to cold stress. The results suggested that CA treatment improved sensory quality by alleviating CI of peach fruits under cold storage.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms23137141