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Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage
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Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage
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Journal Article
Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage
2019
Overview
Volatile organic compounds (VOCs) of antagonistic yeasts are considered as environmental safe fumigants to promote the resistance and quality of strawberry (Fragaria 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. Hanseniaspora uvarum volatile organic compounds (VOCs) increase specific esters in strawberry volatile emissions during postharvest storage. It also enhances the activity of defense‐related enzymes and inhibits the accumulation of MDA content and the production rate of superoxide anion. This study also showed that these VOCs maintain the strawberry quality via inducing the expression of defense‐related enzyme genes.
