Low temperature storage reduces aroma-related volatiles production during shelf-life of banana fruit mainly by regulating key genes involved in volatile biosynthetic pathways

Zhu, Xiaoyang; Luo, Jun; Li, Qiumian; Li, Jun; Tongxin, Liu; Wang, Rong; Chen, Weixin; Li, Xueping

doi:10.1016/j.postharvbio.2018.08.015

Cited by 55 publications

(22 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It can be found that the relative amount percentage of ethyl propanoate, propyl acetate, ethyl isobutanoate, and methyl salicylate was lower in the two cultivars of jujube at 0–30 days of storage and increased after 45 days. Moreover, it is worth noting that long-term storage at low temperatures inhibits the activity of enzymes, such as lipoxygenase and alcohol acyltransferase, which are the key enzymes in the aroma metabolism of fruits esters, resulting in a reduction in fruit flavor [52]. The jujube fruits in this investigation were refrigerated for 45–60 days, showed a good flavor.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

View full text Add to dashboard Cite

Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.

show abstract

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

View full text Add to dashboard Cite

show abstract

“…AAT gene expression in apple is reported to be ethylene-dependent, but ADH and LOX seem to be independent of ethylene regulation [ 44 ]. Our previous work showed that the expression of MaHPL , MaLOX , MaAAT , MaADH and MaPDC were closely related to the volatiles production in Brazilian banana fruit [ 45 ]. Actually, the biosynthetic pathways related to aromatic volatiles were controlled and regulated by different genes, which form a complex network [ 10 ].…”

Section: Discussionmentioning

confidence: 99%

Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages

Zhu

et al. 2018

Molecules

Self Cite

View full text Add to dashboard Cite

Aromatic compounds are important for fruit quality and can vary among fruit cultivars. Volatile compounds formed during the ripening of two banana cultivars, Brazilian and Fenjiao, were determined using headspace solid-phase micro-extraction (SPME) and gas chromatography coupled with mass spectrometry (GC-MS). These two cultivars exhibited different physiological characteristics during storage. Fenjiao fruit exhibited faster yellowing and softening, a higher respiration rate and greater ethylene production. Also, the soluble sugar content in Fenjiao fruit was much higher than in Brazilian fruit. In total, 62 and 59 volatile compounds were detected in Fenjiao and Brazilian fruits, respectively. The predominant volatile components isoamyl acetate, butanoic acid, 3-methyl-3-methylbutyl ester, hexanal, trans-2-hexenal and 1-hexanol varied during ripening stages. Moreover, esters were more abundant in Fenjiao, and propanoic acid 2-methylbutyl ester, and octanoic acid were only detected in Fenjiao. These compounds contribute to the unique flavors and aromas of the two cultivars.

show abstract

“…Cultivated banana is generally low in stress resistance and is susceptible to external environmental stresses such as low temperature and Fusarium wilt 24 . There are also several reports on the expression patterns of some banana LOXs using omic techniques, and their roles in banana responses to high temperature, low temperature and Fusarium wilt have been described 25 – 28 . Given that LOXs are vital for plant growth and stress resistance and different LOX members’ functions varied, it is of great importance to analyze the LOX gene family from whole genome level for the clarification of their diverse potentials in banana.…”

Section: Introductionmentioning

confidence: 99%

Genome-wide identification and expression pattern analysis of lipoxygenase gene family in banana

Liu

et al. 2021

Sci Rep

View full text Add to dashboard Cite

The LOX genes have been identified and characterized in many plant species, but studies on the banana LOX genes are very limited. In this study, we respectively identified 18 MaLOX, 11 MbLOX, and 12 MiLOX genes from the Musa acuminata, M. balbisiana and M. itinerans genome data, investigated their gene structures and characterized the physicochemical properties of their encoded proteins. Banana LOXs showed a preference for using and ending with G/C and their encoded proteins can be classified into 9-LOX, Type I 13-LOX and Type II 13-LOX subfamilies. The expansion of the MaLOXs might result from the combined actions of genome-wide, tandem, and segmental duplications. However, tandem and segmental duplications contribute to the expansion of MbLOXs. Transcriptome data based gene expression analysis showed that MaLOX1, 4, and 7 were highly expressed in fruit and their expression levels were significantly regulated by ethylene. And 11, 12 and 7 MaLOXs were found to be low temperature-, high temperature-, and Fusarium oxysporum f. sp. Cubense tropical race 4 (FocTR4)-responsive, respectively. MaLOX8, 9 and 13 are responsive to all the three stresses, MaLOX4 and MaLOX12 are high temperature- and FocTR4-responsive; MaLOX6 and MaLOX17 are significantly induced by low temperature and FocTR4; and the expression of MaLOX7 and MaLOX16 are only affected by high temperature. Quantitative real-time PCR (qRT-PCR) analysis revealed that the expression levels of several MaLOXs are regulated by MeJA and FocTR4, indicating that they can increase the resistance of banana by regulating the JA pathway. Additionally, the weighted gene co-expression network analysis (WGCNA) of MaLOXs revealed 3 models respectively for 5 (MaLOX7-11), 3 (MaLOX6, 13, and 17), and 1 (MaLOX12) MaLOX genes. Our findings can provide valuable information for the characterization, evolution, diversity and functionality of MaLOX, MbLOX and MiLOX genes and are helpful for understanding the roles of LOXs in banana growth and development and adaptations to different stresses.

show abstract

Low temperature storage reduces aroma-related volatiles production during shelf-life of banana fruit mainly by regulating key genes involved in volatile biosynthetic pathways

Cited by 55 publications

References 40 publications

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages

Genome-wide identification and expression pattern analysis of lipoxygenase gene family in banana

Contact Info

Product

Resources

About