Methyl jasmonate pretreatment improves aroma quality of cold-stored 'Nanguo' pears by promoting ester biosynthesis. (15th February 2021) - Luo, Manli
Highlights: Methyl jasmonate (MeJA) prevented aroma loss in long-term cold-stored 'Nanguo' pear. MeJA increased esters by improving the catalytic ability of enzymes in the LOX pathway. MeJA may maintain esters by up-regulating the expressions of transcription factors. Abstract: Cold storage is widely used for delaying ripening and senescence; however, fruit aroma diminishes noticeably after long-term cold storage. The esters synthesized by the lipoxygenase (LOX) pathway are responsible for 'Nanguo' pear aroma. As methyl jasmonate (MeJA) is known to act on various fruit qualities, we investigated whether it acts via the LOX pathway in cold-stored 'Nanguo' pears. MeJA treatment increased the content of volatile esters and unsaturated fatty acids and the activities of alcohol acyltransferase, alcohol dehydrogenase, and LOX. It also up-regulated the expression of key genes ( PuAAT, PuADH3, PuADH5, PuADH9, PuLOX1, and PuLOX3 ) in the LOX pathway and that of transcription factors (PuMYB21-like, PuMYB108-like, PuWRKY61, PuWRKY72, and PuWRKY31), whose genes were differentially expressed in preliminary transcriptome analysis. Therefore, considering its effects on LOX pathway-related genes and transcription factors, MeJA may be useful in preventing cold-storage-induced decline in ester biosynthesis, aroma, and consequently the quality of cold-stored 'Nanguo' pears.