Integration of physiological and transcriptomic analysis reveals the anti-yellowing mechanism of high O2/CO2 pretreatment in fresh-cut broccoli (Brassica oleracea L. var. italica)

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-09-29 DOI:10.1016/j.foodres.2025.117588

Liang Wang , Leilei Chen , Zichang Liu , Xingwang Zhang , Huanhuan Liu , Xiangyan Chen , Qingxin Zhou , Yanyin Guo

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Abstract

High O₂/CO₂ pretreatment (HOCP) is an effective measurement in delaying postharvest senescence in horticultural product. However, the precise mechanism of yellow inhibiting, especially in fresh-cut broccoli, remains ambiguous. This study explored the impact of HOCP on yellowing in fresh-cut broccoli using physiological and transcriptomic analyses. The results showed that, 50 % O₂ + 50 % CO₂ (50 HOCP) effectively delayed yellowing and extended shelf-life by significantly retarding the degradation of chlorophyll, ascorbate, and protein, enhancing overall antioxidant capacity, and reducing malondialdehyde accumulation. Further research indicated that HOCP delay yellowing by reducing reactive oxygen species (ROS), enhancing antioxidant capacity, maintaining more intact chloroplasts and the retention of high-level water content. Transcriptomic analysis revealed that HOCP treatment delayed of yellowing via down-regulating many key genes involved in multiple metabolic pathways: (1) Chlorophyll degradation pathway genes (e.g., BoNYC1, BoCLH, BoSGR, BoPAO, BoRCCH); (2) β-carotene and abscisic acid (ABA) biosynthesis genes (e.g., BoBCH, BoLUT5, BoCCD8, BoNCED, BoABA2, BoCYP707A), leading to reduced β-carotene and ABA levels; (3) Flavonoid biosynthesis genes (e.g., BoCHI, BoC4H, BoFLS, BoC3’H, BoCOMT), resulting in decreased flavonoid content. Our findings establish a novel multi-pathway regulatory mechanism for HOCP in suppressing postharvest yellowing, offering significant insights for developing strategies to improve the quality and shelf-life of fresh-cut broccoli. Therefore, as a safe, efficient, convenient, and low-cost technique, HOCP is recommended for the yellowing inhibition and pigments regulation of fresh-cut broccoli and other vegetables.

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生理和转录组学综合分析揭示高氧/CO2预处理对鲜切西兰花抗黄变的作用机制

高氧/CO2预处理（HOCP）是延缓园艺产品采后衰老的有效措施。然而，抑制黄色的确切机制，特别是在新鲜切的西兰花中，仍然不清楚。本研究通过生理和转录组学分析探讨了HOCP对鲜切西兰花变黄的影响。结果表明，50% O2 + 50% CO2 （50 HOCP）通过显著延缓叶绿素、抗坏血酸和蛋白质的降解，提高整体抗氧化能力，减少丙二醛的积累，有效延缓黄变，延长贮藏期。进一步研究表明，HOCP通过减少活性氧（ROS）、增强抗氧化能力、保持叶绿体完整和保持高含水量来延缓黄变。转录组学分析表明，HOCP处理通过下调参与多种代谢途径的关键基因来延缓黄变：(1)叶绿素降解途径基因（如BoNYC1、BoCLH、BoSGR、BoPAO、BoRCCH）；(2) β-胡萝卜素和脱落酸（ABA）生物合成基因（如BoBCH、BoLUT5、BoCCD8、BoNCED、BoABA2、BoCYP707A），导致β-胡萝卜素和ABA水平降低；(3)类黄酮生物合成基因（如BoCHI、BoC4H、BoFLS、boc3’h、BoCOMT）导致类黄酮含量降低。我们的研究结果为HOCP抑制采后黄变建立了一个新的多途径调控机制，为制定提高鲜切西兰花质量和保质期的策略提供了重要的见解。因此，HOCP作为一种安全、高效、方便、低成本的技术，被推荐用于鲜切西兰花等蔬菜的抑黄和色素调控。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.