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低储存温度会影响新鲜西红中的质量和挥发性化合物

Jiejie Tao¹, Jinhua Zuo², Christopher B Watkins³

¹Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

|July 21, 2024

概括

在0°C保存成熟的红番茄,通过保持糖含量和抑制降低质地和颜色的基因来保持质量. 这种低温储存还能增强抗氧化剂和热冲击蛋白.

科学领域:

植物科学植物科学
食品科学食品科学食品科学
分子生物学分子生物学

背景情况:

收获后的储存显著影响水果的质量和风味.
低温储存是一种常见的方法,可以延长产品的保质期.
了解低温对番茄的影响背后的分子机制对于质量保存至关重要.

研究的目的:

研究低温 (0°C) 对熟红番茄的质量和风味的影响,与标准储存 (20°C) 相比.
在不同的温度条件下分析番茄的转录和挥发性代谢变化.
确定关键的基因和代谢途径,参与冷藏期间保持番茄质量.

主要方法:

转录组分析以评估基因表达特征.
挥发性代谢组分析以量化芳香化合物.
在0°C至20°C保存8天的番茄中,基因表达和代谢物水平的比较.

主要成果:

在0°C的储存中,通过上调糖合成酶 (SUS) 和糖载体 (SUT) 基因来维持糖含量.
在0°C下,芳香合成基因 (例如ADH1,AADC1A,BCAT2) 的减少表达与关键挥发性化合物的较低水平相关.
在0°C下抑制参与细胞壁降解 (PE,β-GAL,β-Glu) 和胡卜素合成 (PSY1) 的基因,有助于保持番茄的纹理和颜色.
在0°C观察到抗氧化剂和热冲击蛋白质基因的升级,有助于整体质量保存.

结论:

低温储存 (0°C) 有效地保持成熟红色番茄的质量属性,包括含糖量,质地和颜色.
转录组和代谢组分析揭示了特定的分子机制,如糖代谢的调节,芳香合成,细胞壁完整性和抗氧化途径,负责这些保存效应.
冷藏诱导保护机制,包括抗氧化剂和热冲击反应,进一步提高番茄的收获后质量和保质期.

关键词:

颜色颜色颜色颜色味道味道味道味道代谢学代谢学代谢学电阻电阻电阻电阻电阻电阻质地质地质地文字转录学 (Transcriptomics) 是一个学科.

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