These authors contributed equally to this work.
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Postharvest temperature influences volatile lactone production via regulation of acyl-CoA oxidases in peach fruit
Article first published online: 24 OCT 2011
DOI: 10.1111/j.1365-3040.2011.02433.x
© 2011 Blackwell Publishing Ltd
Additional Information
How to Cite
XI, W.-P., ZHANG, B., LIANG, L., SHEN, J.-Y., WEI, W.-W., XU, C.-J., ALLAN, A. C., FERGUSON, I. B. and CHEN, K.-S. (2012), Postharvest temperature influences volatile lactone production via regulation of acyl-CoA oxidases in peach fruit. Plant, Cell & Environment, 35: 534–545. doi: 10.1111/j.1365-3040.2011.02433.x
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These authors contributed equally to this work.
Publication History
- Issue published online: 17 JAN 2012
- Article first published online: 24 OCT 2011
- Accepted manuscript online: 23 SEP 2011 05:37AM EST
- Received 25 July 2011; received in revised form 17 September 2011; accepted for publication 18 September 2011
Keywords:
- ACX;
- aroma;
- chilling injury;
- ripen
ABSTRACT
The biosynthesis of volatile compounds in plants is affected by environmental conditions. Lactones are considered to be peach-like aroma volatiles; however, no enzymes or genes associated with their biosynthesis have been characterized. White-fleshed (cv. Hujingmilu) and yellow-fleshed (cv. Jinxiu) melting peach (Prunus persica L. Batsch) fruit were used as materials in two successive seasons and responses measured to four different temperature treatments. Five major lactones accumulated during postharvest peach fruit ripening at 20 °C. Peach fruit at 5 °C, which induces chilling injury (CI), had the lowest lactone content during subsequent shelf life after removal, while 0 °C and a low-temperature conditioning (LTC) treatment alleviated development of CI and maintained significantly higher lactone contents. Expression of PpACX1 and activity of acyl-CoA oxidase (ACX) with C16-CoA tended to increase during postharvest ripening both at 20 °C and during shelf life after removal from cold storage when no CI was developed. There was a positive correlation between ACX and lactones in peach fruit postharvest. Changes in lactone production in response to temperatures are suggested to be a consequence of altered expression of PpACX1 and long-chain ACX activity.