Application of riboflavin delays the browning of harvested litchi during storage at room temperature

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-08-12 DOI:10.1016/j.foodcont.2025.111646

Jiechun Peng , Ting Li , Mengting Liu , Jiangtao Zhang , Xiaoyan Duan , Ying Li , Hanzhi Liang , Pedro Garcia-Caparros , Yueming Jiang , Xuewu Duan

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引用次数: 0

Abstract

Litchi, a popular tropical and subtropical fruit, is highly susceptible to pericarp browning after harvest, which affects its marketability. Riboflavin, a water-soluble B vitamin (VB₂), is involved in various physiological processes in plants. This study investigated the effects of riboflavin on pericarp browning of harvested litchi fruit and explores the underlying mechanism. The results show that application of riboflavin effectively delayed pericarp browning, preserved fruit bright color, and maintained cell membrane integrity. Moreover, riboflavin treatment enhanced the activities of antioxidant enzymes such as SOD, GST, GR, and the contents of GSH and total phenol, while reducing the levels of GSSG, PPO, and POD over the storage period. Furthermore, transcriptome analysis and RT-qPCR revealed that riboflavin treatment inhibited the expression of phenolic metabolic genes (POD17 like, POD47, and PPO), and aquaporin genes (PIP2-4 like, PIP1-2, and TIP4-1), while upregulating the expression of glutathione metabolism gene GPX2, contributing to the delayed browning process. Overall, this study suggests that riboflavin delays litchi fruit browning via boosting antioxidant enzyme activity and inhibiting the enzymatic oxidation of phenolic compounds.

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核黄素的应用延缓了荔枝果实在室温下的褐变

荔枝是一种受欢迎的热带和亚热带水果，收获后果皮极易褐变，影响其销路。核黄素是一种水溶性维生素B (VB2)，参与植物的多种生理过程。研究核黄素对荔枝果皮褐变的影响，并探讨其机制。结果表明，核黄素有效延缓了果皮褐变，果脯色泽鲜艳，保持了细胞膜的完整性。此外，核黄素处理提高了SOD、GST、GR等抗氧化酶活性，提高了GSH和总酚含量，降低了GSSG、PPO和POD水平。此外，转录组分析和RT-qPCR显示，核黄素处理抑制了酚类代谢基因（POD17样、POD47样和PPO）和水通道蛋白基因（PIP2-4样、PIP1-2样和TIP4-1）的表达，上调了谷胱甘肽代谢基因GPX2的表达，导致褐变过程延迟。总的来说，这项研究表明核黄素通过提高抗氧化酶活性和抑制酚类化合物的酶氧化来延缓荔枝果实的褐变。

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 Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.