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Volume 10
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10.3390/horticulturae10040329
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Article

Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage

by
Liyong Qi
1,2,3,†,
Chuhan Li
1,2,3,†,
Jianan Sun
1,2,3,
Weiting Liu
1,2,3,
Yueming Yang
1,2,3,
Xiaojing Li
4,
Hongjian Li
5,
Yuqi Du
1,2,3,
Islam Mostafa
6 and
Zepeng Yin
1,2,3,*
1
Key Laboratory of Fruit Postharvest Biology, Shenyang 110866, China
2
Key Laboratory of Protected Horticulture, National & Local Joint Engineering Research Center of Northern Horticultural Facilities Design & Application Technology, Shenyang 110866, China
3
College of Horticulture, Shenyang Agricultural University, 120 Dongling Road Shenhe District, Shenyang 110866, China
4
Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xinghai South Street 98, Xingcheng 125100, China
5
Liaoning Institute of Pomology, Yingkou 115009, China
6
Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Horticulturae 2024, 10(4), 329; https://doi.org/10.3390/horticulturae10040329
Submission received: 20 February 2024 / Revised: 24 March 2024 / Accepted: 26 March 2024 / Published: 28 March 2024
(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)
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Abstract

Volatile organic compounds (VOCs) have been known to confer the flavor of fruits, characterizing the quality of fruits. Nanguo pear (Pyrus ussuriensis Maxim.) is widely popular among consumers due to its excellent ‘fruity’ aroma derived from ester aroma substances. Jasmonate (JAs) plays an indispensable role in the formation of many qualities in fruit. Therefore, the present study aimed to explore the effect of jasmonate on the VOCs in the Nanguo pear fruit during storage. During storage, the fruits were treated with various concentrations of methyl jasmonate (MeJA) and sodium diethyldithiocarbamate (DIECA, a JAs inhibitor), the inhibitors of JAs biosynthesis. Subsequently, the composition and levels of VOCs in the fruits were determined using GC-MS. The results showed that 100 uM MeJA treatment could promote the accumulation of ester aroma compounds in Nanguo pear fruits, while 100 mM DIECA had the opposite effect. Meantime, MeJA treatment significantly promoted peel degreening, soluble solids content (SSC), fruit softening, and ethylene formation. The RT-qPCR results showed that JAs stimulated the expression of PuAAT1 and repressed the expression of PuCXEs, leading to an increased accumulation of ester aroma compounds. Overall, these results provide a reference for further research on the effect of JAs on fruit aroma.
Keywords: Nanguo pear; jasmonate; volatile organic compounds; esters aroma; fruit storage Nanguo pear; jasmonate; volatile organic compounds; esters aroma; fruit storage

Share and Cite

MDPI and ACS Style

Qi, L.; Li, C.; Sun, J.; Liu, W.; Yang, Y.; Li, X.; Li, H.; Du, Y.; Mostafa, I.; Yin, Z. Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage. Horticulturae 2024, 10, 329. https://doi.org/10.3390/horticulturae10040329

AMA Style

Qi L, Li C, Sun J, Liu W, Yang Y, Li X, Li H, Du Y, Mostafa I, Yin Z. Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage. Horticulturae. 2024; 10(4):329. https://doi.org/10.3390/horticulturae10040329

Chicago/Turabian Style

Qi, Liyong, Chuhan Li, Jianan Sun, Weiting Liu, Yueming Yang, Xiaojing Li, Hongjian Li, Yuqi Du, Islam Mostafa, and Zepeng Yin. 2024. "Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage" Horticulturae 10, no. 4: 329. https://doi.org/10.3390/horticulturae10040329

APA Style

Qi, L., Li, C., Sun, J., Liu, W., Yang, Y., Li, X., Li, H., Du, Y., Mostafa, I., & Yin, Z. (2024). Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage. Horticulturae, 10(4), 329. https://doi.org/10.3390/horticulturae10040329

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