Effects of 1-Methylcyclopropene Combined with Tea Polyphenols Coating Treatment on Storage Quality and Cell Wall Metabolism of Bracken (Pteridium aquilinum var. latiusculum)

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2023-03-17 DOI:10.1007/s11947-023-03055-8

Zhen Li, Xiquan Li, Run Ji, Xiuling Zhang, Jiaxu Li, Wentao Zhang, Jian Xu

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Abstract

The objective of the present study was to investigate the effects of 1-methylcyclopropene (1-MCP) combined with tea polyphenols coating (TPC) treatments on overall quality and cell wall metabolism of bracken (Pteridium aquilinum var. latiusculum) stored at 4 ± 1 °C. In comparison with the control group, 1-MCP + TPC treatment maintained overall quality, retarded the degradation of cell wall polysaccharides, and inhibited the activities of cell wall degrading enzymes. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analysis revealed that 1-MCP + TPC treatment affected the distribution and migration of water in postharvest bracken. Furthermore, fourier-transform infrared spectroscopy (FTIR) indicated that the characteristic peaks of cell wall polysaccharides were influenced by 1-MCP + TPC treatment during storage. In conclusion, the combined treatment of 1-MCP + TPC may be a promising approach to delay senescence and quality deterioration of postharvest bracken.

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1-甲基环丙烯联合茶多酚包衣处理对蕨菜贮藏品质及细胞壁代谢的影响

本研究旨在研究1-甲基环丙烯(1- mcp)联合茶多酚包衣(TPC)处理对4±1℃条件下蕨菜(Pteridium aquilinum var. latiusculum)整体品质和细胞壁代谢的影响。与对照组相比，1-MCP + TPC处理保持了整体质量，延缓了细胞壁多糖的降解，抑制了细胞壁降解酶的活性。低场核磁共振(LF-NMR)和磁共振成像(MRI)分析表明，1-MCP + TPC处理影响了采后蕨菜水分的分布和迁移。此外，傅里叶变换红外光谱(FTIR)表明，1-MCP + TPC处理对细胞壁多糖的特征峰有影响。综上所述，1-MCP + TPC联合处理可能是延缓采后蕨菜衰老和品质劣化的有效途径。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.