Effect of growing temperature on root carbohydrate content and postharvest asparagus tip breakdown

IF 4 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-02-06 DOI:10.1002/jsfa.14172

Emma R. Collings, M. Carmen Alamar, Leon Terry

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Abstract

BACKGROUND

Tip breakdown has been identified as the main issue causing deterioration in asparagus quality during storage; however, the underlying mechanisms responsible for its development are unknown. Previous work showed higher incidence of tip breakdown occurring later in the season, when growing temperature was higher. Spears from two growing conditions (cooler vs warmer) were harvested throughout the season to assess tip breakdown incidence and quality attributes (asparagine and non-structural carbohydrates) during storage, with the aim of enhancing understanding and identifying potential biomarkers of this physiological disorder. Root samples were also collected just after harvest to determine if storage root carbohydrate content was associated with a predisposition to tip breakdown.

RESULTS

Rapid growth due to warmer temperatures (up to 45 °C) resulted in spears with lower sugar content and higher incidence of tip breakdown in comparison with cooler conditions. Asparagine slowly increased through the season (7 to 11 mg g⁻¹ DW) with no differences between growing conditions, suggesting that it is not a biomarker for tip breakdown. Pre-season spears (warm temperature only) had double the amount of sugar in comparison with early season spears, with no incidence of tip breakdown despite an extended storage period (up to 18 days at 7 °C). Sugar concentration in roots was similar between growing conditions and between pre- and early season despite clear differences in spear sugar content.

CONCLUSION

These results showed a strong positive link between cooler growing conditions, high spear sugar content, and low susceptibility to tip breakdown, which was not reflected in root sugar concentrations. However, further research is needed to understand the molecular mechanisms responsible for tip breakdown. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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生长温度对芦笋根碳水化合物含量及采后根尖破裂的影响。

背景：芦笋尖端破损已被确定为在储存过程中导致芦笋质量恶化的主要原因；然而，其发展的潜在机制尚不清楚。先前的研究表明，当生长温度较高时，茎尖破裂的发生率较高。在两种生长条件下（较冷和较暖）的矛在整个季节收获，以评估储存期间尖端分解的发生率和质量属性（天冬酰胺和非结构性碳水化合物），目的是加强对这种生理障碍的理解和识别潜在的生物标志物。还在收获后收集根样品，以确定储存根碳水化合物含量是否与尖端破裂的倾向有关。结果：与较冷的条件相比，由于温度较高（高达45°C），矛的快速生长导致含糖量较低，尖端破裂的发生率较高。天冬酰胺在整个季节中缓慢增加（7至11 mg g-1 DW），在生长条件下没有差异，这表明它不是尖端分解的生物标志物。季前矛（仅在温暖温度下）的含糖量是季前矛的两倍，尽管储存时间延长（在7°C下长达18天），但没有发生尖端破裂。根中的糖浓度在不同的生长条件和季前和季初之间是相似的，尽管矛中的糖含量有明显的差异。结论：这些结果表明，较冷的生长条件、较高的矛糖含量和较低的尖端破裂敏感性之间存在着强烈的正相关，而这并未反映在根糖浓度上。然而，需要进一步的研究来了解尖端破裂的分子机制。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.