Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 195 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032905

Effects of postharvest phenylalanine treatment on peel coloration of ‘Hujingmilu’ peach

  • MA Lijie ,
  • SHAO Xiaoda ,
  • ZHAO Sheng ,
  • PAN Hong ,
  • ZHAO Jing ,
  • ZHANG Yingtong ,
  • LING Jun ,
  • LI Pengxia ,
  • HUANG Wen ,
  • ZHOU Hongsheng
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  • 1(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
    2(Kunshan Yiqun Agricultural Products Company limited, Suzhou 215300, China)
    3(Jiangsu Academy of Agricultural Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China)
    4(Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China)
    5(Nanjing Institute of Vegetable Science, Nanjing 210042, China)

Received date: 2022-07-07

  Revised date: 2022-08-05

  Online published: 2023-10-25

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Abstract

To explore the effect of phenylalanine treatment on the peel color of peach during storage, the bagged ‘Hujingmilu’ peaches were soaked with 8 mmol/L phenylalanine for 10 min and then stored at room temperature (22±2) ℃ for 8 days, the effects of phenylalanine treatment on the fruit appearance, color difference, anthocyanin content, and gene expression levels of the anthocyanin metabolic pathway-related genes of the peach were studied in this research. Results showed that post-harvest application of phenylalanine could significantly induce the red color, improve the ΔE value, a* value, color index of red grapes (CIRG) value, and total anthocyanin content of postharvest peach peel, compared with the control group. On the 8th day, the content of anthocyanin in the phenylalanine treatment group was 1.64 times more than the control group. Phenylalanine treatment significantly promoted the expression of anthocyanin synthesis-related structural genes (PAL, F3H, DFR, UFGT) and regulatory genes (MYB10.1, bHLH3, WD40-1) in peach peel at the early stage of storage. This paper confirmed that phenylalanine treatment could effectively enhance the biosynthesis of anthocyanin and improve the peach peel color development of the bagged peach. This research provides technical guidance and theoretical reference for the regulation of peach color by using phenylalanine during postharvest storage.

Key words： peach; phenylalanine; coloration; anthocyanin; gene expression

Cite this article

MA Lijie , SHAO Xiaoda , ZHAO Sheng , PAN Hong , ZHAO Jing , ZHANG Yingtong , LING Jun , LI Pengxia , HUANG Wen , ZHOU Hongsheng . Effects of postharvest phenylalanine treatment on peel coloration of ‘Hujingmilu’ peach[J]. Food and Fermentation Industries, 2023 , 49(18) : 195 -201 . DOI: 10.13995/j.cnki.11-1802/ts.032905

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