Effects of melatonin on inhibiting quality deterioration of postharvest water bamboo shoots

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2024-05-28 DOI:10.1016/j.fochms.2024.100208

Chunlu Qian , Yan Sun , Bei Zhang , Yuyang Shao , Jun Liu , Juan Kan , Man Zhang , Lixia Xiao , Changhai Jin , Xiaohua Qi

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引用次数: 0

Abstract

Water bamboo shoots (Zizania latifolia) is prone to quality deterioration during cold storage after harvest, which causes the decline of commodity value. Chlorophyll synthesis and lignin deposition are the major reasons for quality degradation. This paper studied the influence of exogenous melatonin (MT) on the cold storage quality of water bamboo shoots. MT treatment could delay the increase in skin browning, hardness and weight loss rate, inhibit chlorophyll synthesis and color change of water bamboo shoots, while maintain the content of total phenols and flavonoids, and inhibit lignin deposition by inhibiting the activity and gene expression of phenylpropanoid metabolism related enzymes as PAL, C4H, 4CL, CAD, and POD. The results indicate that exogenous MT treatment can effectively inhibit the quality degradation of cold stored water bamboo shoots.

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褪黑素对抑制采后水竹笋品质下降的影响

水竹笋（Zizania latifolia）在采收后的冷藏过程中容易发生质量退化，导致商品价值下降。叶绿素合成和木质素沉积是品质下降的主要原因。本文研究了外源褪黑素（MT）对水竹笋冷藏质量的影响。结果表明，外源褪黑素（MT）能延缓水竹笋表皮褐变、硬度和失重率的增加，抑制叶绿素合成和颜色变化，同时保持总酚和类黄酮的含量，并通过抑制苯丙类代谢相关酶 PAL、C4H、4CL、CAD 和 POD 的活性和基因表达抑制木质素沉积。结果表明，外源 MT 处理可有效抑制冷藏水竹笋的品质退化。

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 Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days