Relationship of changes in the fatty acid compositions and fruit softening in peach (Prunus persica L. Batsch)

Duan, Yanxin; Xiao-ying, Dong; BingHui, Liu; Li, Peihuan

doi:10.1007/s11738-012-1111-y

Cited by 20 publications

(9 citation statements)

References 18 publications

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“…Previous study showed that 18:2 and 18:3 increased over 6 days at 20 °C accompanying post-climacteric ethylene production and loss of firmness [ 20 ]. Similar trends in 18:2 and 18:3 were observed in peach fruit by other research groups [ 28 ].…”

Section: Resultssupporting

confidence: 89%

Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation

Wang

Liu

Gao

et al. 2016

IJMS

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Aroma-related volatiles, together with sugars and acids, play an important role in determining fruit flavor quality. Characteristic volatiles of peach fruit are mainly derived from fatty acids such as linoleic acid (18:2) and linolenic acid (18:3). In the present study, six genes encoding fatty acid desaturases (FAD) were cloned, including two ω-6 FAD genes (PpFAD2, PpFAD6) and four ω-3 FAD genes (PpFAD3-1, PpFAD3-2, PpFAD7 and PpFAD8). Heterologous expression of peach FADs in tobacco plants showed that PpFAD3-1, and PpFAD3-2 significantly reduced contents of 18:2, and accumulated significant higher levels of 18:3. In the case of volatiles, transgenic plants produced lower concentrations of hexanal and higher levels of (E)-2-hexenal. Consequently, the ratio of the (E)-2-hexenal and hexanal was about 5- and 3-fold higher than that of wild type (WT) in PpFAD3-1 and PpFAD3-2 transformants, respectively. No significant changes in volatile profiles were observed in transgenic plants overexpressing the four other peach FAD genes. Real-time quantitative polymerase chain reaction (qPCR) analysis showed that ripe fruit had high PpFAD3-1 and low PpFAD3-2 transcript levels. In contrast, high PpFAD3-2 and low PpFAD3-1 transcript levels were observed in young fruit. These results indicate a temporal regulation of these two ω-3 FADs during development and ripening, influencing peach fruit volatile formation.

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Section: Resultssupporting

confidence: 89%

Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation

Wang

Liu

Gao

et al. 2016

IJMS

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“…The permeability of cuticle was correlated with its degree of wax coverage, thickness and composition/assembly of chemical compounds [ 11 ]. Indeed, analyses of lipid composition on firm-fleshed peach mutant showed an important correlation between fatty acid chemistry and fruit firmness supporting the role of cuticle in water loss regulation [ 12 ]. In addition to lipids, polysaccharides and phenolic compounds can influence cuticle permeability and cell wall mechanical properties [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Specific Changes of Exocarp and Mesocarp Occurring during Softening Differently Affect Firmness in Melting (MF) and Non Melting Flesh (NMF) Fruits

et al. 2015

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Melting (MF) and non melting flesh (NMF) peaches differ in their final texture and firmness. Their specific characteristics are achieved by softening process and directly dictate fruit shelf life and quality. Softening is influenced by various mechanisms including cell wall reorganization and water loss. In this work, the biomechanical properties of MF Spring Crest’s and NMF Oro A’s exocarp and mesocarp along with the amount and localization of hydroxycinnamic acids and flavonoids were investigated during fruit ripening and post-harvest. The objective was to better understand the role played by water loss and cell wall reorganization in peach softening. Results showed that in ripe Spring Crest, where both cell turgor loss and cell wall dismantling occurred, mesocarp had a little role in the fruit reaction to compression and probe penetration response was almost exclusively ascribed to the epidermis which functioned as a mechanical support to the pulp. In ripe Oro A’s fruit, where cell wall disassembly did not occur and the loss of cell turgor was observed only in mesocarp, the contribution of exocarp to fruit firmness was consistent but relatively lower than that of mesocarp, suggesting that in addition to cell turgor, the integrity of cell wall played a key role in maintaining NMF fruit firmness. The analysis of phenols suggested that permeability and firmness of epidermis were associated with the presence of flavonoids and hydroxycinnamic acids.

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“…Among the investigated peach samples, the “Laskava” variety accumulated the highest amount of both saturated and unsaturated fatty acids. Similarly, Duan et al [ 72 ] reported that palmitic and linoleic acid were the predominant fatty acids in Prunus persica (L.) Batsch cv. “Shuangjiuhong” and cv.…”

Section: Resultsmentioning

confidence: 97%

GC-MS Metabolic Profile and α-Glucosidase-, α-Amylase-, Lipase-, and Acetylcholinesterase-Inhibitory Activities of Eight Peach Varieties

et al. 2021

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The inhibition of certain digestive enzymes by target food matrices represents a new approach in the treatment of socially significant diseases. Proving the ability of fruits to inhibit such enzymes can support the inclusion of specific varieties in the daily diets of patients with diabetes, obesity, Alzheimer’s disease, etc., providing them with much more than just valuable micro- and macromolecules. The current study aimed atidentifying and comparing the GC-MS metabolic profiles of eight peach varieties (“Filina”, “Ufo 4, “Gergana”, “Laskava”, “July Lady”, “Flat Queen”, “Evmolpiya”, and “Morsiani 90”) grown in Bulgaria (local and introduced) and to evaluate the inhibitory potential of their extracts towards α-glucosidase, α-amylase, lipase, and acetylcholinesterase. In order to confirm samples’ differences or similarities, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were also applied to the identified metabolites. The results provide important insights into the metabolomic profiles of the eight peach varieties and represent a first attempt to characterize the peels of the peach varieties with respect to α-glucosidase-, α-amylase-, lipase-, and acetylcholinesterase-inhibitory activities. All of the studied peach extracts displayed inhibitory activity towards α-glucosidase (IC50: 125–757 mg/mL) and acetylcholinesterase (IC50: 60–739 mg/mL), but none of them affected α-amylase activity. Five of the eight varieties showed inhibitory activity towards porcine pancreatic lipase (IC50: 24–167 mg/mL). The obtained results validate the usefulness of peaches and nectarines as valuable sources of natural agents beneficial for human health, although further detailed investigation should be performed in order to thoroughly identify the enzyme inhibitors responsible for each activity.

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Relationship of changes in the fatty acid compositions and fruit softening in peach (Prunus persica L. Batsch)

Cited by 20 publications

References 18 publications

Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation

Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation

Specific Changes of Exocarp and Mesocarp Occurring during Softening Differently Affect Firmness in Melting (MF) and Non Melting Flesh (NMF) Fruits

GC-MS Metabolic Profile and α-Glucosidase-, α-Amylase-, Lipase-, and Acetylcholinesterase-Inhibitory Activities of Eight Peach Varieties

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