Effects of 1-MCP on the Physiological Attributes, Volatile Components and Ester-Biosynthesis-Related Gene Expression during Storage of ‘Jinyan’ Kiwifruit
Qiang Wang, Xiaoxia An, M. L. Xiang, Xiu Chen, Zhenyu Luo, Yongqi Fu, Ming Chen, Jinyin Chen
Abstract
The effects of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment on aroma quality and ester-biosynthesis-related gene expression of ‘Jinyan’ kiwifruit during room storage were examined, aiming to provide a theoretical basis and technical reference for the postharvest storage of kiwifruit. The results demonstrate that 1-MCP treatment conspicuously inhibited respiration rate, delayed a decrease in fruit firmness and increased soluble solid content (SSC) in ‘Jinyan’ kiwifruit. Compared to the control, the relative content of aroma components markedly changed in 1-MCP treatment kiwifruit during fruit ripening. The characteristic aroma of ‘Jinyan’ kiwifruit included ethyl butanoate, methyl butanoate, E-2-hexanal and hexenal, and 1-MCP treatment significantly reduced the ester content in kiwifruit. During the entire shelf life, the expression levels of AcLOX1, AcLOX5, AcLOX6, AcHPL and AcAAT were significantly inhibited in 1-MCP-treated fruit. However, the transcript level of AcADH was not suppressed by 1-MCP. The lower content of ester volatiles maybe ascribed to the suppression of AcLOXs, AcHPL and AcAAT.