Postharvest hot air and UV-C treatments enhance aroma-related volatiles by simulating the lipoxygenase pathway in peaches during cold storage
Highlights•Hot air or ultraviolet C significantly alleviated chilling injury in peaches.•HA or UV-C treatments significantly enhanced the emissions of fruity-note aromas.•HA or UV-C promoted emission of esters by enhancing activity and expression of AAT.•HA or UV-C increased lactones by enhancing transcript level of ACX.AbstractHot air (HA) treatment and ultraviolet C (UV-C) irradiation have been demonstrated to control chilling injury in peaches. However, little is known about the effects of HA and UV-C treatments on volatiles changes in peach fruit during cold storage. In this study, peaches were treated with HA at 40 °C for 4 h or irradiated with UV-C lamp (1.5 kJ/m2), and then stored at 1 °C for 35 days plus 3 days of shelf life at 20 ℃. Results showed that HA and UV-C suppressed chilling injury significantly, exhibiting lower internal browning index. Also, the two treatments enhanced emissions of esters and lactones in peaches by increasing enzymes of alcohol acyltransferase (AAT), fatty acid desaturase (FAD) acetyl coenzyme A transferase (ACX). These suggested that the increase of fruity note aromas in peaches by the two treatments is closely associated with aroma-related metabolism (LOX pathway and lactone pathway).
تیمارهای هوای گرم و UV - C ترکیبهای معطر مرتبط با عطر را با شبیهسازی مسیر lipoxygenase در هلو در طی نگهداری سرما افزایش میدهند.