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Understanding the role of ethylene in apple flavor development with emphasis on aroma biosynthesis.

机译：了解乙烯在苹果香气发展中的作用，重点是香气的生物合成。

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摘要

To study the regulatory role of ethylene in the metabolites (i.e. sugars, organic acids, aroma compounds and phenolics) that determine overall flavor of apple fruits, ethylene production or action was reduced by using transgenic apple trees suppressed for ACC-synthase or ACC-oxidase enzyme activity, or by the addition of 1-methylcyclopropene (1-MCP), an ethylene action inhibitor. Flavor components were differentially regulated in response to the suppression of both ethylene biosynthesis and action, with organic acids, sugars and especially aroma compounds showing an ethylene-dependent pattern. Due to the significant level of modulation observed on aroma compounds, further studies were performed to elucidate the biochemical and molecular basis of this regulation. A major reduction in ester production was observed under ethylene suppression, with only slight differences in the levels of alcohol and aldehyde volatiles. An important biochemical step in this regulation was identified at the level of alcohol acyltransferase (AAT), in which both enzyme activity and levels of expression of an AAT clone showed an ethylene-dependent pattern.; In general, aroma production, enzyme activity levels and precursor availability were higher in apple peel than flesh tissues, and were differentially affected by ethylene regulation. AAT activity showed a clear pattern concomitant with ethylene regulation in both tissues. Contrarily, alcohol dehydrogenase and lipoxygenase activities seem to be independent of ethylene modulation. Isoleucine, an important precursor of aroma compounds including 2-methylbutanoate esters, showed a major increase in peel tissue during ripening and responded significantly to ethylene regulation. Other important aroma precursors, like linoleic and linolenic acid, showed an accumulation during ripening associated with increases in aldehyde compounds.
机译：为了研究乙烯在决定苹果果实总体风味的代谢物（即糖，有机酸，香气化合物和酚类）中的调节作用，通过使用经ACC合酶或ACC氧化酶抑制的转基因苹果树减少了乙烯的产生或作用酶活性，或添加乙烯作用抑制剂1-甲基环丙烯（1-MCP）。响应于乙烯生物合成和作用的抑制，对香精成分进行了不同的调节，有机酸，糖类，尤其是香精化合物表现出乙烯依赖性。由于在香气化合物上观察到显着的调节水平，因此进行了进一步的研究以阐明该调节的生物化学和分子基础。在乙烯抑制下观察到酯产生的主要减少，但醇和醛挥发物的含量仅有微小差异。在醇酰基转移酶（AAT）的水平上确定了该调节中的重要生化步骤，其中酶活性和AAT克隆的表达水平均显示出乙烯依赖性模式。通常，苹果皮的香气产生，酶活性水平和前体可用性高于肉组织，并且受到乙烯调节的影响不同。在两个组织中，AAT活性均显示出清晰的图案并伴有乙烯调节。相反，醇脱氢酶和脂氧合酶的活性似乎与乙烯的调节无关。异亮氨酸是包括2-甲基丁酸酯在内的香气化合物的重要前体，在成熟期间果皮组织显着增加，并且对乙烯的调节反应显着。其他重要的香气前体，例如亚油酸和亚麻酸，在成熟过程中显示出与醛化合物增加相关的积累。

著录项

  • 作者

    Defilippi, Bruno G.;

  • 作者单位

    University of California, Davis.;

  • 授予单位 University of California, Davis.;
  • 学科 Biology Plant Physiology.; Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2005
  • 页码 123 p.
  • 总页数 123
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 植物学;农产品收获、加工及贮藏;
  • 关键词

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