1-MCP treatment improves the postharvest quality of Jinxiu yellow peach by regulating cuticular wax composition and gene expression during cold storage
文献类型： 外文期刊
作者： Qin, Keying 1 ; Ge, Shuai 2 ; Xiao, Guangjian 1 ; Chen, Fei 1 ; Ding, Shenghua 2 ; Wang, Rongrong 1 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
2.Hunan Univ, Coll Biol, Longping Branch, Changsha, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Peoples R China
关键词： 1-MCP; cuticular wax; fruit quality; Jinxiu yellow peach; transcriptomics
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）
ISSN： 0022-1147
年卷期： 2024 年 89 卷 5 期
页码：
收录情况： SCI
摘要： This study aimed to analyze the effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and gene expression of Jinxiu yellow peach during cold storage. The results showed that 1-MCP treatment could maintain the postharvest quality of peach fruit as compared to control (CK) during cold storage. The wax crystals of peach fruit were better retained by 1-MCP, and they still existed in 0.6 and 0.9 mu L/L 1-MCP treated fruit at 36 days. The total wax content in all the fruit increased first and then decreased during cold storage. Meanwhile, n-alkanes and primary alcohols were the main wax components. Compared to CK, 1-MCP treatment could delay the reduction of wax content during cold storage. The correlation analysis indicated that the postharvest quality of yellow peach was mainly affected by the contents of fatty acids and triterpenoids in cuticular wax. The transcriptomics results revealed PpaCER1, PpaKCS, PpaKCR1, PpaCYP86B1, PpaFAR, PpaSS2, and PpaSQE1 played the important roles in the formation of peach fruit wax. 1-MCP treatment upregulated PpaCER1 (18785414, 18786441, and 18787644), PpaKCS (18774919, 18789438, and 18793503), PpaKCR1 (18790432), and PpaCYP86B1 (18789815) to deposit more n-alkanes and fatty acids during cold storage. This study could provide a new perspective for regulating the postharvest quality of yellow peach in view of the application of cuticular wax.
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