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Exogenous ATP alleviated aroma fading by regulating LOX pathway and fatty acids synthesis in ‘Nanguo’ pears after refrigeration

Zhang, Lei, Wang, Jun-wei, Li, Guo-de, Zhou, Xin, Fu, Wei-wei, Jiang, Yan-gao, Liu, Ting, Ji, Shu-juan
Scientia horticulturae 2018 v.240 pp. 522-529
adenosine triphosphate, alcohol dehydrogenase, alcohols, ambient temperature, cell respiration, energy, ethylene production, fatty acids, firmness, fruits, lipoxygenase, odors, pears, refrigeration, ripening, shelf life, transferases
Refrigeration delayed the ripening of ‘Nanguo’ pears (Pyrusussuriensis Maxim.), but the aroma of the pears was apt to fade when the fruit was transferred to room temperature. ATP treatment, in which the pears were exposed to 1 mol/L ATP for 2 h on the day of removal from refrigeration for 150 d, alleviated the occurrence of aroma fading of the pears in this study. ATP-treated pears showed higher firmness, TSS, ethylene production, and respiration rate during the whole shelf life. Increasing ATP concentration and energy charge (EC) were found in ATP-treated fruit. The concentration of fatty acids was higher in the ATP-treated fruit. Higher enzymes activities and genes expression of transcripts for lipoxygenase (LOX), alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT), which were associated with LOX pathway, were detected in the treated fruit during the shelf life. These results indicated that the aroma fading of ‘Nanguo’ pears can be effectively alleviated by ATP treatment and the possible inherent mechanisms are discussed.