Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit

Author(s)

Gomes, Bruna Lima ; Fabi, Joao Paulo ; Purgatto, Eduardo

• Document type: Journal article
• Source: Food Research International; v. 89, p. 7-pg., 2016-11-01.

Abstract

Cold storage is largely employed to extend the postharvest life of papayas. However, the knowledge regarding molecular effects of low temperatures in aroma production and volatile-related genes remains limited. Here we verified how cold storage of 'Golden' papaya fruit, in temperatures defined as resistant to chilling injury, affects its volatile profile. Indeed, fruits placed at room temperature after a period of cold storage could restore ethylene production, the loss of green peel color and the loss of firmness. They reaching similar levels to that of the control, whereas their volatile profile has markedly changed. Furthermore, low temperatures impaired linalool production, detected as major compound in the Golden variety, and down-regulated LIS expression, a putative linalool synthase in papaya. These results added new insights regarding molecular mechanisms involved in the effects of low temperatures on papaya fruit, which can further result in molecular markers that can be incorporated into papaya breeding programs for aroma improvements. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 13/09303-6 - Plant growth regulators associated to the biosynthesis of aroma volatile compounds in climacteric and non-climacteric fruits
• Grantee: Eduardo Purgatto
• Support Opportunities: Regular Research Grants