ArticleFrontiers in plant science2024
Insights into the aroma volatiles and the changes of expression of ester biosynthesis candidate genes during postharvest storage of European pear.
Article in Frontiers in plant science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Hydrogen sulfide-mediated persulfidation of ERF106 controls pear fruit aroma biosynthesis via disrupting the ERF106-MYB21-FAD8 complex.The Plant journal : for cell and molecular biology · 2026Article
- Volatile organic compounds in 16 cultivars of cold-region small-fruited apples analyzed by HS-SPME-GC-MS combined with multivariate statistical analysis.Food chemistry: X · 2026Article
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7 authors.
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Abstract
During the storage period after harvest, the presence of volatile esters is essential for European pear aroma. Nevertheless, the specific molecular process underlying the production of volatile esters in European pear remains elusive. In this research, head space solid phase microextraction and gas chromatography-mass spectrometry were employed to examine the volatile compounds of two varieties of European pear. The results revealed the identification of a collective of 149 volatile compounds, which were categorized into 8 groups: esters (37), alcohols (25), alkanes (24), aldehydes (22), terpenes (15), acids (8), ketones (6) and other categories (12). Notably, there were 79 volatile compounds that coexisted in both varieties, which esters are the primary group of volatile compounds found in both varieties. Through transcriptome analysis, we identified 12 candidate genes associated with ester biosynthesis and established their correlation with firmness, ethylene production, and predominant volatile esters. The results from gene expression analysis revealed significant up-regulation of
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