Influence of drop shock on physiological responses and genes expression of apple fruit

被引：43
|
作者：
Xu, Fangxu [1 ]
Lu, Fei [2 ]
Xiao, Zhigang [2 ]
Li, Zhe [2 ]
机构：
[1] Shenyang Normal Univ, Expt Teaching Ctr, Shenyang 110034, Liaoning, Peoples R China
[2] Shenyang Normal Univ, Coll Grain Sci & Technol, Shenyang 110034, Liaoning, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 303卷
基金：
中国国家自然科学基金;
关键词：
Drop shock; Physiological responses; Volatile compounds; Genes expression; Apple; VIBRATION LEVELS; UV-C; QUALITY; 1-MCP;
D O I：
10.1016/j.foodchem.2019.125424
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of our study was to investigate the effect of drop shock on physiological responses and genes expression in harvested apple fruit stored at 20 +/- 2 degrees C. Ethylene production, respiratory rate, firmness, soluble solid content, relative electrical conductivity, LOX (lipoxygenase) activity, MDA (malondialdehyde) content, variation of volatile compounds, ethylene biosynthetic genes, and ethylene receptor genes of apple fruit were examined. The results indicated that drop shock observably resulted in the increase of ethylene production, respiratory rate, soluble solid content, relative electrical conductivity, LOX activity, MDA content and gene expression levels in apples. Furthermore, drop shock significantly decreased firmness and high-intensitive drop shock stimulated the accumulation of aldehydes and esters in harvested apples. Overall, the greater impact on apple quality is the effect of larger amplitude of shock during truck transportation, which seriously reduced storage life and quality of postharvest apples.
引用
收藏
页数：7
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