Green LED irradiation promotes the quality of cabbage through delaying the senescence and regulating the glucosinolate metabolism

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-10-09 DOI:10.1093/fqsafe/fyad041

Feng Guo, Hongsheng Zhou, Huali Hu, Yingtong Zhang, Jun Ling, Xuesong Liu, Shufen Luo, Pengxia Li

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引用次数: 0

Abstract

Abstract Light–emitting diode (LED) irradiation can affect postharvest vegetable and fruit shelf life and nutritional quality. In this study, 11 kinds of glucosinolates (GLS) and 6 types GLS breakdown products were identified in cabbage leaves. To investigate LED irradiation effects on quality and GLS metabolism, postharvest cabbage was irradiated with 25 μmol/(m2·s) green LED (GL) light under room temperature for 12 days. The dark condition and natural light were used as controls. GL irradiation inhibited the respiration rate and the accumulation of malondialdehyde, and maintained higher cabbage sensory score, chlorophyll content, and antioxidant enzyme activities, thus extending its postharvest shelf life. Additionally, GL irradiation promoted GLS profile accumulations, including glucoraphanin, glucoiberin, gluconapin, gluconasturtiin, glucobrassicin and sinigrin, which could have resulted from up-regulated expression of the transcription factors MYB28 and MYB51, and the key genes involved in GLS biosynthesis (CYP83A1, CYP83B1, ST5b and UGT74B1). Furthermore, GLS degradation was promoted by this treatment during the late stage of shelf-life, as higher myrosinase activity and relative MYR and ESM expression levels were found in treated cabbage leaves, resulting in higher isothiocyanate (ITC) and indole-3-carbinol contents after day 6. Therefore, GL irradiation was beneficial for cabbage preservation.

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绿色LED照射通过延缓衰老和调节硫代葡萄糖苷代谢来提高白菜品质

摘要发光二极管(LED)辐照可影响果蔬采后的保质期和营养品质。本研究从白菜叶片中鉴定出11种硫代葡萄糖苷类化合物(GLS)和6种GLS分解产物。以25 μmol/(m2·s)绿色LED (GL)光在室温下照射甘蓝12 d，研究LED照射对甘蓝品质和GLS代谢的影响。黑暗条件和自然光作为对照。GL辐照抑制了呼吸速率和丙二醛的积累，维持了较高的白菜感官评分、叶绿素含量和抗氧化酶活性，从而延长了白菜的采后保质期。此外，GL照射促进了GLS谱的积累，包括葡萄糖苷、糖苷、糖糖素、糖凝血素、葡萄花青素和紫红素，这可能是由于转录因子MYB28和MYB51以及参与GLS生物合成的关键基因(CYP83A1、CYP83B1、ST5b和UGT74B1)的表达上调所致。此外，在保质期后期，该处理促进了GLS的降解，因为处理后的白菜叶片中发现了更高的黑芥子酶活性和相对的MYR和ESM表达水平，导致第6天后异硫氰酸酯(ITC)和吲哚-3-甲醇含量较高。因此，GL辐照有利于白菜保鲜。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.