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在室温下,Shine Muscat葡萄中的和自由挥发性化合物含量的收获后变化

Shengnan Wang¹, Yihang Xu¹, Fei Wang¹

¹Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018, China.

|November 12, 2024

概括

闪耀马斯喀特葡萄在收获后的11天内保持质量. 化合物增加,增强健康益处,而风味挥发物减少,C6风味化合物在储存期间增加.

科学领域:

农业科学农业科学
食品化学食品化学
植物生理学植物生理学

背景情况:

葡萄品质和风味化合物对于消费者接受至关重要.
了解葡萄的收获后变化对于延长保质期和保持理想属性至关重要.

研究的目的:

为了研究室温储存期间Shine Muscat葡萄中和挥发性化合物的变化.
为了将这些化学变化与关键代谢途径中的基因表达相关联.

主要方法:

在葡萄的存储时间内分析葡萄中的和自由挥发性化合物.
基因表达分析与烯胺,美瓦酸和脂氧激酶通路相关.

主要成果:

果的质量保持了长达11天.
由于 phenylpropanoid 途径的上调,增加了 35 种化合物的水平.
由于美酸盐路径的降低调节,烯和单烯 (味) 的度降低.
增加的C6化合物含量与脂氧酶和氧化物上调相关.
作为储存标记物的鲁丁和1-hexanol的识别.

结论:

收获后存储的Shine Muscat葡萄导致健康有益的化合物的增加.
观察到风味挥发物减少,伴随着C6化合物衍生风味的增加.
代谢途径的转变,包括基因上调和下调,驱动了这些观察到的化学变化.

关键词:

自由的挥发性资产是自由的.类化合物是一种类化合物.房间温度在室温.闪闪发光马斯喀特短期存储是指短期存储.

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