Calcium treatments promote the aroma volatiles emission of pear (Pyrus ussuriensis ‘Nanguoli’) fruit during post-harvest ripening process

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• 作者：Shuwei Wei^a ; ^b ; ¹ ; ^{weisw2007@161.com} ; Gaihua Qin^a ; ^c ; ¹ ; ^{qghahstu@161.com} ; Huping Zhang^a ; ¹ ; ^{zhanghuping@126.com} ; Shutian Tao^a ; ^{shutian_tao@hotmail.com} ; Jun Wu^a ; ^{wujun@njau.edu.cn} ; Shaomin Wang^b ; ^{sdipwsm@163.com} ; Shaoling Zhang^a ; ^{slzhang@njau.edu.cn}
• 关键词：Pear ; Calcium ; Aroma ; Metabolites ; Emission ; Post-harvest ripening
• 刊名：Scientia Horticulturae
• 出版年：2017
• 出版时间：27 January 2017
• 年：2017
• 卷：215
• 期：Complete
• 页码：102-111
• 全文大小：1362 K
• 卷排序：215

文摘

Ca treatment increased ‘Nanguoli’ pear fruit aroma mainly in three ways. Ca increased β-glucosidase activity and released more bound aroma compounds. Ca treatment significantly increased the activities of ADH, PDC and LOX in fruit, thereby promoting synthesis of ester compounds. Ca treatment increased amounts of metabolic substrates, especially of unsaturated fatty acids, providing more precursors for ester metabolic process needs.