为研究葡萄采后SO2处理对葡萄贮藏过程中香气合成途径的影响,该研究采用气相色谱-质谱联用技术测定香气物质,并通过测定乙醇代谢途径中底物含量、酶活性及基因表达,明确SO2处理通过调节乙醇代谢对葡萄采后香气的影响。结果表明,采用1 000 μL/L SO2处理时,果实中SO2残留量符合欧美发达国家鲜食葡萄进出口食品标准。SO2处理有效提高了葡萄采后酯类香气物质的含量。同时,SO2处理还提高了丙酮酸、乙醛和乙醇的含量,提高了丙酮酸脱羧酶、乙醇脱氢酶和醇酰基转移酶活性,上调了VvPDC1、VvADH1、VvADH2、VvADH3、VvADH6、VvADH7和VvAAT的表达,下调了VvPDC2的表达水平。这些结果表明,SO2处理通过激活乙醇代谢途径,加快了葡萄采后香气物质的合成。
To study the effect of sulfur dioxide (SO2) treatment on the aroma synthesis pathway of grapes during storage, the aroma substances were determined by GC-MS and the substrate content, enzyme activity, and gene expression in the ethanol metabolism pathway were determined to clarify the effect of SO2 treatment on grape postharvest aroma by regulating ethanol metabolism.Results showed that SO2 treatment was 1 000 μL/L, and the residue of SO2 in the fruit met the import and export food standards of table grapes in developed countries in Europe and America.SO2 treatment effectively increased the content of ester aroma substances in postharvest grapes.Meanwhile, SO2 treatment also increased the content of pyruvate, acetaldehyde, and ethanol, enhanced the activities of pyruvate decarboxylase, ethanol dehydrogenase, and alcohol acyltransferase, increased the expression of VvPDC1, VvADH1, VvADH2, VvADH3, VvADH6, VvADH7, and VvAAT, and decreased the expression level of VvPDC2.These results showed that SO2 treatment accelerated the synthesis of aroma compounds in grapes by activating the ethanol metabolism pathway.
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