Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post‐harvest storage

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-13 DOI:10.1111/ijfs.17584

Sanusi Shamsudeen Nassarawa, Isaac Babatunde Oluwalana, Hamad Rafique, Tawfiq Alsulami, Gulzar Ahmad Nayik

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引用次数: 0

Abstract

SummaryThis study examined the impact of CO2 on the quality of onions stored at 23 °C for 6 weeks, focussing on bioactive compounds, antioxidant capacity, individual anthocyanins, flavonoids and anthocyanin biosynthesis during the storage period. The findings revealed that a 20% CO2 treatment was markedly more effective than the control in maintaining higher levels of phenolics, flavonoids, flavanols and anthocyanins. Moreover, the 20% CO2 treatment preserved significantly higher quantities of individual anthocyanins and flavonoids compared to the control. Throughout storage, the 20% CO2 treatment significantly boosted the activity of enzymes related to anthocyanin biosynthesis and sucrose metabolism relative to the control groups. In summary, the innovation of this study lies in the use of CO2 to maximise anthocyanin and flavonoid content in stored onions, which are usually diminished by extended storage at room temperature. This method could help extend the shelf life of onions while preserving their quality attributes.

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二氧化碳对收获后贮藏期间红洋葱（Allium cepa L.）花青素和蔗糖合成的影响

摘要本研究考察了二氧化碳对在 23 °C 下贮藏 6 周的洋葱品质的影响，重点是贮藏期间的生物活性化合物、抗氧化能力、单个花青素、类黄酮和花青素的生物合成。研究结果表明，与对照组相比，20% CO2 处理能更有效地保持较高水平的酚类、类黄酮、黄烷醇和花青素。此外，与对照组相比，20% CO2 处理能保留更多的单个花青素和类黄酮。在整个贮藏过程中，与对照组相比，20% CO2 处理显著提高了花青素生物合成和蔗糖代谢相关酶的活性。总之，这项研究的创新之处在于利用二氧化碳来最大限度地提高贮藏洋葱中的花青素和类黄酮含量，而在室温下长时间贮藏通常会降低花青素和类黄酮的含量。这种方法有助于延长洋葱的保质期，同时保持其质量特性。

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

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.