Open AccessVolatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage
Author(s) -
Wang Luyao,
Dou Guoxia,
Guo Hongna,
Zhang Qiuqing,
Qin Xiaojie,
Yu Wei,
Jiang Chunhao,
Xiao Hongmei
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1116
Subject(s) - postharvest , fumigation , apx , chemistry , fragaria , point of delivery , horticulture , food science , botany , enzyme , biology , peroxidase , biochemistry
Volatile organic compounds (VOCs) of antagonistic yeasts are considered as environmental safe fumigants to promote the resistance and quality of strawberry ( Fragari a ananassa ). By GC‐MS assays, VOCs of Hanseniaspora uvarum ( H. uvarum ) fumigated strawberry fruit showed increased contents of methyl caproate (5.8%), methyl octanoate (5.1%), and methyl caprylate (10.9%) in postharvest cold storage. Possible mechanisms of H. uvarum VOCs involved in regulations of the defense‐related enzymes and substances in strawberry were investigated during postharvest storage in low temperature and high humidity (2 ± 1°C, RH 90%–95%). Defense‐related enzymes assays indicated H. uvarum VOCs stimulated the accumulation of CAT, SOD, POD, APX, PPO, and PAL and inhibited biosynthesis of MDA in strawberry fruit under storage condition. Moreover, the expression levels of related key enzyme genes, such as CAT , SOD , APX42 , PPO , and PAL6 , were consistently increased in strawberry fruit after H. uvarum VOCs fumigation.