Zeng, F., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Li, L., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Ban, Z., School of Biological and chemical Engineering, School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China;
Li, D., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Lu, H., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Luo, Z., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
To elucidate the mechanisms contributing to fruit flavour in response to super-atmospheric oxygen, low oxygen as well as passive atmosphere, a label-free quantitative proteomic investigation was conducted in strawberry (Fragaria ananassa, Duch. ‘Akihime’). Flavour acceptance and volatile production were characterized following storage under different conditions. The observed post-storage proteomic patterns may be associated with flavour evolution features in strawberry. Quantitative analysis, using normalized spectral counts, revealed 108 proteins common to all treatments, working in a cooperative manner, provided an overview of the biological processes that occurred during storage. The comparative abundance of these proteins which spanned a range of functions involved in volatile biosynthesis and metabolism elucidated the molecular mechanism of differential aroma accumulation in Fragaria ananassa responded to different oxygen atmospheres. © 2018 International Society for Horticultural Science. All rights reserved.
Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; School of Biological and chemical Engineering, School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China; Department of Postharvest Science, ARO, Volcani Center, POB 6, Bet Dagan, Israel
Zeng, F., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Li, L., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Ban, Z., School of Biological and chemical Engineering, School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China;
Li, D., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Lu, H., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Luo, Z., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
To elucidate the mechanisms contributing to fruit flavour in response to super-atmospheric oxygen, low oxygen as well as passive atmosphere, a label-free quantitative proteomic investigation was conducted in strawberry (Fragaria ananassa, Duch. ‘Akihime’). Flavour acceptance and volatile production were characterized following storage under different conditions. The observed post-storage proteomic patterns may be associated with flavour evolution features in strawberry. Quantitative analysis, using normalized spectral counts, revealed 108 proteins common to all treatments, working in a cooperative manner, provided an overview of the biological processes that occurred during storage. The comparative abundance of these proteins which spanned a range of functions involved in volatile biosynthesis and metabolism elucidated the molecular mechanism of differential aroma accumulation in Fragaria ananassa responded to different oxygen atmospheres. © 2018 International Society for Horticultural Science. All rights reserved.