Postharvest combined chitosan and melatonin treatment maintain antioxidant capacity and cell membrane integrity of fresh-cut broccoli by inducing reactive oxygen species scavenging system

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-21 DOI:10.1016/j.lwt.2025.117572

Yunxiu Tan, Xiwang Wang, Li Li, Zhipeng Zhang, Xiaojing Wang, Yi Wang, Yongcai Li, Yang Bi

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Abstract

Broccoli is susceptible to senescence and quality deterioration during storage. Previous study showed that chitosan (CTS) and melatonin (MT) treatment alone could maintain the redox balance of fruit and vegetables tissues and prolong shelf life, but effects of combination treatment of CTS and MT on reactive oxygen species (ROS) metabolism and antioxidant characteristics of fresh-cut broccoli during storage are still unclear. The data of the present study showed that the combination treatment of 5 g L⁻¹ CTS and 100 μmol L⁻¹ MT increased the activities of catalase (CAT) and superoxide dismutase (SOD), and the activities of antioxidant enzymes, such as ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDHAR), and increased the antioxidant contents, suh as ascorbate (AsA) and glutathione (GSH), in the tissues of fresh-cut broccoli during storage, and then reduced the accumulation of superoxide anion (O₂^.-) and hydrogen peroxide (H₂O₂). In addition, the combination treatment of CTS and MT decreased relative conductivity of cell memebrane and malondialdehyde (MDA) content, and increased DPPH radical scavenging and FRAP antioxidant capacity. In conclusion, the combination treatment of CTS and MT can alleviate the cell membranes damage and maintain antioxidant capacity by increasing the antioxidant activity of fresh-cut broccoli.

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西兰花在贮藏过程中容易衰老和品质下降。以往的研究表明，单独处理壳聚糖（CTS）和褪黑素（MT）可以维持果蔬组织的氧化还原平衡，延长保质期，但联合处理壳聚糖和褪黑素对贮藏期间鲜切西兰花活性氧（ROS）代谢和抗氧化特性的影响尚不清楚。本研究的数据表明，5 g L-1 CTS 和 100 μmol L-1 MT 联合处理可提高过氧化氢酶（CAT）和超氧化物歧化酶（SOD）的活性，以及抗坏血酸过氧化物酶（APX）、谷胱甘肽还原酶（GR）等抗氧化酶的活性、抗坏血酸过氧化物酶（APX）、谷胱甘肽还原酶（GR）、脱氢抗坏血酸还原酶（DHAR）和单脱氢抗坏血酸还原酶（MDHAR）等抗氧化酶的活性，并提高鲜切西兰花贮藏期间组织中抗坏血酸（AsA）和谷胱甘肽（GSH）等抗氧化剂的含量，进而减少超氧阴离子（O2.-）和过氧化氢（H2O2）的积累。此外，CTS 和 MT 的联合处理还能降低细胞膜的相对电导率和丙二醛（MDA）含量，提高 DPPH 自由基清除能力和 FRAP 抗氧化能力。总之，CTS 和 MT 的联合处理可通过提高鲜切西兰花的抗氧化活性来减轻细胞膜损伤和维持抗氧化能力。

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

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.