PDF(Pubmed)
Abstract：
The volatile compounds in strawberries play a significant role in the formation of strawberry aroma. However, these compounds undergo continual changes during storage, resulting in a decline in quality. In this study, a total of 67 volatile organic compounds (VOCs) were identified in strawberries through quantitative analysis. At the end of the storage period, the VOC content in the ultrasonic group was 119.02 µg/kg higher than that in the control group. The results demonstrated that the ultrasonic treatment increased the contents of terpenes and esters at the end of storage. Among these, linalool increased from 67.09 to 91.41 µg/kg, while ethyl cinnamate increased from 92.22 to 106.79 µg/kg. Additionally, the expression of the key metabolic genes closely related to these substances was significantly up-regulated. The expression of the FaNES gene, related to terpene metabolism, was up-regulated by 2.8 times in the second day, while the expression of the FaAAT gene, related to ester metabolism, was up-regulated by 1.5 times. In summary, this study provides a theoretical basis for exploring the mechanism of ultrasonic effect on strawberry flavor and quality after harvest.
摘要：
草莓中的挥发性化合物在草莓香气的形成中起着重要作用。然而,这些化合物在储存过程中会不断变化，导致质量下降。在这项研究中,通过定量分析，共鉴定出67种草莓中的挥发性有机化合物（VOCs）。在储存期结束时，超声组的VOC含量比对照组高119.02µg/kg。结果表明，超声处理增加了储存结束时萜烯和酯的含量。其中,芳樟醇从67.09增加到91.41微克/千克，而肉桂酸乙酯从92.22增加到106.79微克/千克。此外,与这些物质密切相关的关键代谢基因的表达显著上调。FaNES基因的表达，与萜烯代谢有关，在第二天上调了2.8倍，而FaAAT基因的表达，与酯代谢有关，上调1.5倍。总之,本研究为探索超声波对草莓采后风味和品质的影响机理提供了理论依据。
