该研究采用香气质量评价、气相色谱-质谱分析、电镜观察、基因表达、瞬时转化等手段探究NaCl处理对鲜切苹果香气的影响及其调控机理。结果表明,与对照组相比,0.1 mol/L的NaCl浸泡处理5 min能显著提高(P<0.05)贮藏后期鲜切苹果的香气评分,显著抑制(P<0.05)包装袋顶空气体中乙醇浓度,较好地保持细胞结构,显著提高(P<0.05)MdAAT1的相对表达量,改变苹果果肉酯类物质相对含量,其中丁酸乙酯相对含量下降显著;TRV2-MdAAT1-S转入苹果果肉瞬时沉默MdAAT1后,丁酸乙酯相对含量上升,这与NaCl处理后丁酸乙酯相对含量变化相反;pBI121-MdAAT1转入苹果果肉瞬时过表达MdAAT1后,丁酸乙酯相对含量下降,这与NaCl处理后丁酸乙酯相对含量变化相同。因此,NaCl可以在转录水平上调控MdAAT1的表达,改变鲜切苹果的香气物质比例。
The effects and mechanisms of 0.1 mol/L NaCl treatment for 5 min on the aroma of fresh-cut apples was explored with aroma quality evaluation, gas chromatography-mass spectrometry (GC-MS), electron microscope observation, gene expression, and instantaneous transformation. Compared with the control group, NaCl treatment significantly improved the aroma evaluation (P<0.05) and significantly inhibited the concentration of ethanol of fresh-cut apples at the later stage of storage (P<0.05), maintained the cell structure, significantly increased the relative expression level of MdAAT1 (P<0.05) and changed the relative content of esters in apple pulp. Among them, the relative content of ethyl butyrate decreased. When TRV2-MdAAT1-S was transferred into apple pulp, the relative content of ethyl butyrate increased, which was contrary to the change in the relative content of ethyl butyrate after NaCl treatment. After pBI121-MdAAT1 was transferred into apple pulp, the relative content of ethyl butyrate decreased, which was the same as the change of relative content of ethyl butyrate after NaCl treatment. These results indicated that NaCl treatment changed the proportion of aroma substances of fresh-cut apples by regulating the expression of MdAAT1 at the transcriptional level.
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