Abstract：
:'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component analysis (PCA), partial least-square regression (PLSR), and correlation analysis. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which ethyl butanoate, ethyl hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in 'Nanguo' pears.
journal_name
Food Chemjournal_title
Food chemistryauthors
Luo M,Zhou X,Sun H,Zhou Q,Ge W,Sun Y,Yao M,Ji Sdoi
10.1016/j.foodchem.2020.127665subject
Has Abstractpub_date
2021-01-15 00:00:00pages
127665eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31527-2journal_volume
335pub_type
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