Fuji apple(Malus×domestica Borkh.)is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality.Ethylene emission can induce respiration,which ...Fuji apple(Malus×domestica Borkh.)is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality.Ethylene emission can induce respiration,which would reduce postharvest quality and increase storage losses.In order to maintain fruit quality and extend shelf life,apples are usually stored in a low-temperature environment after harvest to reduce the formation of ethylene.Volatile aroma components are regarded as one of the most important aspects of flavor quality and a key factor for apple quality grading and customer satisfaction.Ethylene emission and its relationship with volatile aromas during low temperature,however,have not been determined.In this study,the dynamic changes of volatile aroma compounds of Fuji apples stored at 4°C were detected and analyzed for 42 days.The variation of ethylene released from Fuji apple was studied correspondingly.The results showed that ethyl butyrate,ethyl caproate,ethyl 2-methylbutyrate and 2-methylbutyl acetate were the main aroma components of Fuji apple.The change in ethylene emission and the normalized peak area of volatile aroma compounds exhibited a similar tendency that increased significantly from the 3rd day to the peak on the 14th day and then decreased;there was a positive linear correlation between them with a correlation coefficient of 0.79(P<0.05).Therefore,ethylene release can be used as a potential indicator for evaluation of volatile aroma compounds in apples.Using ethylene emission as an indicator could reduce the difficulty and complexity of volatile aroma evaluation,which could be a new non-destructive inspection choice for apple flavor quality assessment.展开更多
In order to provide reference for the selection of appropriate pollination varieties facilitating the improvement of the flavor quality of bagged Fuji apple, the metaxenia effects of 5 pollination varieties on sugars,...In order to provide reference for the selection of appropriate pollination varieties facilitating the improvement of the flavor quality of bagged Fuji apple, the metaxenia effects of 5 pollination varieties on sugars, organic acids and flavor quality of bagged Fuji fruit were studied. The results showed that the 5 pollination varieties had significant metaxenia effects on sugars, organic acids and flavor quality of bagged Fuji fruit. For the sugar components, the fruits pollinated with Golden Delicious and Jinxiuhaitang showed higher glucose contents, and the fruit pollinated with Gala had the highest sucrose content; the fruits pollinated by Gala, Golden Delicious and Ruby exhibited higher malic acids, and the oxalic acid content and the succinic acid content were higher in the fruits pollinated with Jinxiuhaitang and Ruby ; and the fruit pollinated with Gala had the highest total sugar content, and the total acid content was higher in the fruits pollinated by Jinxiuhaitang and Ruby. The sugar-acid ratio was higher in the fruits pollinated with Gala and Golden Delicious, and the lowest in the fruit pollinated with Ruby. The senso- ry evaluation of fruits showed that the fruit pollinated with Ruby tasted sour-sweet, while the fruits pollinated with other 4 pollination varieties were sour and sweet moderately.展开更多
The combined stress of high temperature and high relative air humidity is one of the most serious agrometeorological disasters that restricts the production capacity of protected agriculture.However,there is little in...The combined stress of high temperature and high relative air humidity is one of the most serious agrometeorological disasters that restricts the production capacity of protected agriculture.However,there is little information about the precise interaction between them on tomato fruit quality.The objectives of this study were to explore the effects of the combined stress of high temperature and relative humidity on the sugar and acid metabolism and fruit quality of tomato fruits,and to determine the best relative air humidity for fruit quality under high temperature environments.Four temperature treatments(32℃,35℃,38℃,41℃),three relative air humidity(50%,70%,90%)and four duration(3,6,9,12 d)orthogonal experiments were conducted,with 28℃,50%as control.The results showed that under high temperature and relative air humidity,the activity of sucrose metabolizing enzymes in young tomato fruits changed,which reduced fruits soluble sugar content;in addition,enzyme activities involved phosphopyruvate carboxylase(PEPC),mitochondria aconitase(MDH)and citrate synthetase(CS)increased which increased the content of organic acids(especially malic acid).Eventually,vitamin C,total sugar and sugar-acid ratio decreased significantly,while the titratable acid increased,resulting in a decrease in fruit flavor quality and nutritional quality in ripe fruit.Specifically,a temperature of 32℃and a relative air humidity of 70%were the best cultivation conditions for tomato reproductive growth period under high temperature.Our results indicating that fruit quality reduced under high temperature at the flowering stage,while increasing the relative air humidity to 70%could alleviate this negative effect.Our results are benefit to better understand the interaction between microclimate parameters under specific climatic conditions in the greenhouse environment and their impact on tomato flavor quality.展开更多
Omega-3(linolenic acid(ALA),docosapentaenoic acid,eicosapentaenoic acid)and omega-6(linoleic acid(LA),arachidonic acid)polyunsaturated fatty acids are essential for health and normal physiological functioning in human...Omega-3(linolenic acid(ALA),docosapentaenoic acid,eicosapentaenoic acid)and omega-6(linoleic acid(LA),arachidonic acid)polyunsaturated fatty acids are essential for health and normal physiological functioning in humans.Here we report a genome-wide association study(GWAS)on LA content in chicken meat.The 19 significant single nucleotide polymorphisms(SNPs)identified by the GWAS approach were annotated in VILL,PLCD1 and OXSR1 genes with highly polymorphic linkage blocks,and explained 4.5%of the phenotypic variation in the LA content.Specifically,the PLCD1 mRNA expression level was negatively correlated with the LA content,and significantly higher in chickens with low LA content than in those with high LA content.In addition,PLCD1 was found to be involved in metabolic pathways,etc.Furthermore,the LA content was correlated with volatile organic compounds(e.g.,octanal,etc.),but no relationship was found with intramuscular fat and triglycerides in chicken meat.The results indicated that there are key SNPs in PLCD1 that regulate the content of LA,and it has no significant effect on fat deposition,but may affect the content of volatile organic compounds(VOCs).展开更多
基金The authors would like to thank the financial support from Central Public-interest Scientific Institution Basal Research Fund(Grant No.Y2019XK18,Y2019PT17-02)Funding for Outstanding Talents of the Ministry of Agriculture of China and the Innovation Project of Chinese Academy of Agricultural Sciences(Grant No.CAAS-ASTIP-2016-AII-02).
文摘Fuji apple(Malus×domestica Borkh.)is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality.Ethylene emission can induce respiration,which would reduce postharvest quality and increase storage losses.In order to maintain fruit quality and extend shelf life,apples are usually stored in a low-temperature environment after harvest to reduce the formation of ethylene.Volatile aroma components are regarded as one of the most important aspects of flavor quality and a key factor for apple quality grading and customer satisfaction.Ethylene emission and its relationship with volatile aromas during low temperature,however,have not been determined.In this study,the dynamic changes of volatile aroma compounds of Fuji apples stored at 4°C were detected and analyzed for 42 days.The variation of ethylene released from Fuji apple was studied correspondingly.The results showed that ethyl butyrate,ethyl caproate,ethyl 2-methylbutyrate and 2-methylbutyl acetate were the main aroma components of Fuji apple.The change in ethylene emission and the normalized peak area of volatile aroma compounds exhibited a similar tendency that increased significantly from the 3rd day to the peak on the 14th day and then decreased;there was a positive linear correlation between them with a correlation coefficient of 0.79(P<0.05).Therefore,ethylene release can be used as a potential indicator for evaluation of volatile aroma compounds in apples.Using ethylene emission as an indicator could reduce the difficulty and complexity of volatile aroma evaluation,which could be a new non-destructive inspection choice for apple flavor quality assessment.
基金Supported by Major Agricultural Applied Technology Innovation Project of Shandong Province(2014)Agricultural Science and Technology Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2016B07)Earmarked Fund for China Agriculture Research System(CARS-28)
文摘In order to provide reference for the selection of appropriate pollination varieties facilitating the improvement of the flavor quality of bagged Fuji apple, the metaxenia effects of 5 pollination varieties on sugars, organic acids and flavor quality of bagged Fuji fruit were studied. The results showed that the 5 pollination varieties had significant metaxenia effects on sugars, organic acids and flavor quality of bagged Fuji fruit. For the sugar components, the fruits pollinated with Golden Delicious and Jinxiuhaitang showed higher glucose contents, and the fruit pollinated with Gala had the highest sucrose content; the fruits pollinated by Gala, Golden Delicious and Ruby exhibited higher malic acids, and the oxalic acid content and the succinic acid content were higher in the fruits pollinated with Jinxiuhaitang and Ruby ; and the fruit pollinated with Gala had the highest total sugar content, and the total acid content was higher in the fruits pollinated by Jinxiuhaitang and Ruby. The sugar-acid ratio was higher in the fruits pollinated with Gala and Golden Delicious, and the lowest in the fruit pollinated with Ruby. The senso- ry evaluation of fruits showed that the fruit pollinated with Ruby tasted sour-sweet, while the fruits pollinated with other 4 pollination varieties were sour and sweet moderately.
基金National Natural Science Foundation of China under Grant No.41775104National Key Research and Development Plan of China under Grant No.2019FYD1002202.
文摘The combined stress of high temperature and high relative air humidity is one of the most serious agrometeorological disasters that restricts the production capacity of protected agriculture.However,there is little information about the precise interaction between them on tomato fruit quality.The objectives of this study were to explore the effects of the combined stress of high temperature and relative humidity on the sugar and acid metabolism and fruit quality of tomato fruits,and to determine the best relative air humidity for fruit quality under high temperature environments.Four temperature treatments(32℃,35℃,38℃,41℃),three relative air humidity(50%,70%,90%)and four duration(3,6,9,12 d)orthogonal experiments were conducted,with 28℃,50%as control.The results showed that under high temperature and relative air humidity,the activity of sucrose metabolizing enzymes in young tomato fruits changed,which reduced fruits soluble sugar content;in addition,enzyme activities involved phosphopyruvate carboxylase(PEPC),mitochondria aconitase(MDH)and citrate synthetase(CS)increased which increased the content of organic acids(especially malic acid).Eventually,vitamin C,total sugar and sugar-acid ratio decreased significantly,while the titratable acid increased,resulting in a decrease in fruit flavor quality and nutritional quality in ripe fruit.Specifically,a temperature of 32℃and a relative air humidity of 70%were the best cultivation conditions for tomato reproductive growth period under high temperature.Our results indicating that fruit quality reduced under high temperature at the flowering stage,while increasing the relative air humidity to 70%could alleviate this negative effect.Our results are benefit to better understand the interaction between microclimate parameters under specific climatic conditions in the greenhouse environment and their impact on tomato flavor quality.
基金the National Natural Science Foundation of China(31872340)the State Key Laboratory of Animal Nutrition(2004DA125184G2109)+2 种基金the Basic Research from Chinese Academy of Agricultural Sciences(Y2019XK06)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(ASTIP-IAS04)the earmarked fund for China Agriculture Research System(CARS-41).
文摘Omega-3(linolenic acid(ALA),docosapentaenoic acid,eicosapentaenoic acid)and omega-6(linoleic acid(LA),arachidonic acid)polyunsaturated fatty acids are essential for health and normal physiological functioning in humans.Here we report a genome-wide association study(GWAS)on LA content in chicken meat.The 19 significant single nucleotide polymorphisms(SNPs)identified by the GWAS approach were annotated in VILL,PLCD1 and OXSR1 genes with highly polymorphic linkage blocks,and explained 4.5%of the phenotypic variation in the LA content.Specifically,the PLCD1 mRNA expression level was negatively correlated with the LA content,and significantly higher in chickens with low LA content than in those with high LA content.In addition,PLCD1 was found to be involved in metabolic pathways,etc.Furthermore,the LA content was correlated with volatile organic compounds(e.g.,octanal,etc.),but no relationship was found with intramuscular fat and triglycerides in chicken meat.The results indicated that there are key SNPs in PLCD1 that regulate the content of LA,and it has no significant effect on fat deposition,but may affect the content of volatile organic compounds(VOCs).