The currently accepted paradigm is that fruits and vegetables should be consumed fresh and that their quality deteriorates during storage; however, there are indications that some metabolic properties can, in fact, be improved. We examined the effects of low temperature and high-CO2 conditions on table grapes, Vitis vinifera L. cv. ‘Superior Seedless’. Berries were sampled at harvest (T0) and after low-temperature storage for 6 weeks under either normal atmosphere conditions (TC) or under an O2 level of 5 kPa and elevated CO2 levels of 5, 10 or 15 kPa (T5, T10, T15). Accumulation of 10 stilbenes,including E-ε-viniferin, E-miyabenol C and piceatannol, significantly increased under TC treatment as compared to T0 or T15. Sensory analysis demonstrated that elevated CO2 elicited dose-dependent offflavor
accumulation. These changes were accompanied by an accumulation of 12 volatile metabolites, e.g., ethyl acetate and diacetyl, that imparted disagreeable flavors to fresh fruit. Transcriptome analysis revealed enrichment of genes involved in pyruvate metabolism and the phenylpropanoid pathway. One of the transcription factors induced at low temperature but not under high CO2 was VvMYB14, which regulates stilbene biosynthesis. Our findings reveal the potential to alter the levels of targeted metabolites in stored produce through understanding the effects of postharvest treatments.

目前*的模式是，水果和蔬菜應新鮮食用，儲存期間其質量會下降；然而，有跡象表明，某些代謝特性實際上可以得到改善。我們研究了低溫和高二氧化碳條件對葡萄的影響。“超級無核”。在采摘時(T0)和在正常大氣條件(TC)下或在氧氣含量為5kpa和二氧化碳含量為5、10或15kpa(T5、T10、T15)的條件下低溫貯藏6周后對漿果進行取樣。與T0和T15相比，TC處理顯著增加了10種二苯乙烯的積累，其中包括E-ε-乙烯苷、E-米亞貝諾爾C和皮eatannol。感官分析表明，二氧化碳濃度升高引起的異味呈劑量依賴性積累。這些變化伴隨著12種揮發性代謝物的積累，如乙酸乙酯和雙乙酰，它們給新鮮水果帶來了不愉快的味道。轉錄組分析顯示丙酮酸代謝和苯丙酸途徑相關基因的豐富。VvMYB14是低溫誘導而非高CO2誘導的轉錄因子之一，它調節二苯乙烯的生物合成。我們的發現揭示了通過了解采后處理的效果來改變貯藏產品中目標代謝物水平的潛力。

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鮮食葡萄采后低溫和厭氧脅迫下代謝組學和轉錄組學變化

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