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פותח על ידי קלירמאש פתרונות בע"מ -
Penicillium expansum – Induced release of branched-chain volatile compounds in apple fruit by increasing amino acids accumulation
Year:
2020
Source of publication :
Postharvest Biology and Technology
Authors :
סיונוב, אדוארד
;
.
פרוסקי, דב
;
.
Volume :
173
Co-Authors:

Di Gong _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Yang Bi _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Yuanyuan Zong _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China. 
Yongcai Li _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Edward Sionov _ Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel.
Dov Prusky _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China; Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel.

Facilitators :
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Total pages:
1
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Abstract:

Amino acids (AAs) play a critical role in resistance response and biosynthesis of volatile compounds (VOCs) in fruit. In this study, we inoculated apple fruits (cv. Delicious) with Penicillium expansum to investigate the effect of different AA accumulation on the biosynthesis of branched-chain VOCs at different stages of colonization. Generally, infection significantly increased the total AAs in fruit by 38.65 %. Of the 17 AAs detected in fruit, the contents of Asp, Val, Leu, Ala, Ser, Cys, Thr, His, Agr, Glu, Met, Gly, and Pro increased in the early and middle stages of colonization (< 6 DAI), while Ile, Lys, Phe and Tyr increased at the late stages (> 6 DAI). Moreover, infection promoted higher activities of PDC and PDH involved in branched-chain VOCs biosynthesis, leading to increased contents of branched-chain VOCs. These results suggest that P. expansum increases AA’s accumulation and release of branched-chain VOCs in apple fruit.

Note:
Related Files :
amino acid
Apple
Aroma-related enzymes
Branched-chain volatile compounds
Penicillium expansum
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.postharvbio.2020.111432
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
52588
Last updated date:
02/03/2022 17:27
Creation date:
22/12/2020 13:02
You may also be interested in
Scientific Publication
Penicillium expansum – Induced release of branched-chain volatile compounds in apple fruit by increasing amino acids accumulation
173

Di Gong _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Yang Bi _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Yuanyuan Zong _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China. 
Yongcai Li _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Edward Sionov _ Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel.
Dov Prusky _ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China; Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel.

Penicillium expansum – Induced release of branched-chain volatile compounds in apple fruit by increasing amino acids accumulation

Amino acids (AAs) play a critical role in resistance response and biosynthesis of volatile compounds (VOCs) in fruit. In this study, we inoculated apple fruits (cv. Delicious) with Penicillium expansum to investigate the effect of different AA accumulation on the biosynthesis of branched-chain VOCs at different stages of colonization. Generally, infection significantly increased the total AAs in fruit by 38.65 %. Of the 17 AAs detected in fruit, the contents of Asp, Val, Leu, Ala, Ser, Cys, Thr, His, Agr, Glu, Met, Gly, and Pro increased in the early and middle stages of colonization (< 6 DAI), while Ile, Lys, Phe and Tyr increased at the late stages (> 6 DAI). Moreover, infection promoted higher activities of PDC and PDH involved in branched-chain VOCs biosynthesis, leading to increased contents of branched-chain VOCs. These results suggest that P. expansum increases AA’s accumulation and release of branched-chain VOCs in apple fruit.

Scientific Publication
You may also be interested in