非热光学处理（UV-C和IPL）提高枸杞保鲜品质的机理研究

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-04 DOI:10.1016/j.foodchem.2025.143662

Tingting Li , Zhicheng Yan , Yafei Li , Xiaohong Kou , Caie Wu , Dongying Xu , Dandan Zhou , Kaiping Cong , Gongjian Fan , Xiaojing Li

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引用次数: 0

摘要

非热光学处理（NTO）具有低热量和无损伤的特点，是一种很有前途的采后技术。我们假设NTO，特别是紫外- c （UV-C）和强脉冲光（IPL）可以在多个方面对枸杞保鲜品质产生积极影响。结果表明，UV-C和IPL辐照可延缓枸杞采后衰老过程。一些生理生化特性受到影响，包括水分损失、呼吸速率、乙烯产量减少和保持硬度。此外，还能诱导抗坏血酸-谷胱甘肽（AsA-GSH）循环和抗氧化酶活性。转录组分析鉴定出12230个差异表达基因（DEGs）。在贮藏过程中，UV-C和IPL辐照下调了与呼吸相关的基因（HK、PDH、CS）和乙烯释放（ACO），上调了与抗氧化酶相关的基因（SOD、CAT、APX），并全面诱导了抗坏血酸-谷胱甘肽循环。说明UV-C和IPL能全面延缓枸杞采后衰老，提高枸杞保鲜品质。

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Mechanistic insights into the enhancement of storage quality characteristics of fresh goji berry through non-thermal optical treatments (UV-C and IPL)

Non-thermo-optical treatments (NTO), characterized by low heat and non-damaging attributes, show promise as postharvest technologies. We hypothesize that NTO, specifically ultraviolet-C (UV-C) and intense pulsed light (IPL), can positively impact preserving fresh goji berry quality during storage in multiple aspects. The findings indicated that UV-C and IPL irradiations delayed the senescence process in postharvest goji berries. Several physiological and biochemical traits were influenced, including moisture loss, respiration rate, ethylene production reduction, and maintaining firmness. Furthermore, the ascorbate-glutathione (AsA-GSH) cycle and antioxidant enzyme activity were induced. Transcriptome analysis identified 12,230 differentially expressed genes (DEGs). During storage, UV-C and IPL irradiations downregulated genes related to respiration (HK, PDH, CS) and ethylene release (ACO) while upregulating genes associated with antioxidant enzymes (SOD, CAT, APX) and overall inducing the ascorbate-glutathione cycle. This indicates that UV-C and IPL irradiations can comprehensively delay the postharvest senescence and improve the storage quality of fresh goji berries.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.