氯化钙通过水杨酸将马铃薯变绿和酶促褐变联系起来

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2024-11-22 DOI:10.1016/j.fochms.2024.100229

Jingkui Shi , Wenxin Xie , Yanmei Sun , Qingyu Shi , Xin Xing , Qingguo Wang , Qingqing Li

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引用次数: 0

摘要

变绿和酶促褐变是造成马铃薯收获后损失的重要因素。虽然它们是两个不同的生物过程，但它们之间存在一些共同的抑制因素。二者之间是否存在相关性还有待研究。在这项研究中，我们对非褐变马铃薯和褐变马铃薯进行了转录组分析，确定了几个与褐变相关的基因（多酚氧化酶基因和过氧化物酶基因）。与非褐变马铃薯相比，褐变马铃薯的褐变程度更高。而氯化钙（CaCl2）既能抑制褪绿，也能抑制酶促褐变。然而，同时使用 SA 合成抑制剂和 CaCl2 处理马铃薯时，其抑制作用减弱，这表明 CaCl2 可通过影响内部 SA 合成来调节马铃薯的褪绿和褐变。此外，外源 SA 处理马铃薯块茎也能抑制酶促褐变。我们的研究不仅证明了 CaCl2 和 SA 可作为连接马铃薯变绿和酶促褐变的桥梁，而且为开发新型协同抑制剂提供了重要参考。

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Calcium chloride connects potato greening and enzymatic browning through salicylic acid

Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them. Whether there is a correlation between the two has yet to be studies. In this research, we conducted transcriptome analysis of non-greening and greening potatoes, identifying several browning-related genes (polyphenol oxidase genes and peroxidase genes). Compared to non-greening potatoes, greening potatoes exhibited a greater browning degree. And calcium chloride (CaCl₂) can inhibit both greening and enzymatic browning. However, the inhibitory effect on potatoes was weakened when treated simultaneously with SA synthesis inhibitor and CaCl₂, indicating that CaCl₂ can regulate potato greening and browning by affecting internal SA synthesis. Additionally, exogenous SA treatment of potato tubers can also inhibit enzymatic browning. Our study not only demonstrated that CaCl₂ and SA can serve as a bridge connecting the potato greening and enzymatic browning, but also provided important references for the development of novel co-inhibitors.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.