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Food Chem

Title:		Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears
Author(s):		Luo M; Zhou X; Sun H; Zhou Q; Ge W; Sun Y; Yao M; Ji S;
Address:		"Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Electronic address: jsjsyau@syau.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20200727
Issue:
Page Number:		127665 -
DOI:		10.1016/j.foodchem.2020.127665
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component analysis (PCA), partial least-square regression (PLSR), and correlation analysis. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which ethyl butanoate, ethyl hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in 'Nanguo' pears"
Keywords:		"Acyltransferases Alcohol Dehydrogenase/genetics/metabolism Caproates/analysis/metabolism Esters/analysis/metabolism Food Storage Fruit/genetics/metabolism/*physiology Gene Expression Regulation, Plant Least-Squares Analysis Linoleic Acid/analysis/genetics;"
Notes:		"MedlineLuo, Manli Zhou, Xin Sun, Huajun Zhou, Qian Ge, Wanying Sun, Yangyang Yao, Miaomiao Ji, Shujuan eng England 2020/08/02 Food Chem. 2021 Jan 15; 335:127665. doi: 10.1016/j.foodchem.2020.127665. Epub 2020 Jul 27"