改良空气包装与褪黑素联合处理通过抑制苦笋收获后细胞壁的变化来延缓苦笋的衰老

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-03-01 Epub Date: 2025-02-17 DOI:10.1016/j.lwt.2025.117558
Ling Wang , Shuo Zhang , Zheng Luo , Yulong Chen , Yingwei Qi , Mingqiang Ye , Feiping Chen , Hua Huang , Fanwei Dai
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引用次数: 0

摘要

嫩笋在收获后容易衰老,硬度迅速增加。本研究采用改良大气包装和褪黑素联合处理,增强了对嫩苦笋细胞壁代谢的抑制作用,延缓了笋的衰老。该组合处理能明显抑制包装中CO2的升高和O2的降低,以及苦笋硬度、总果胶、纤维素和木质素水平的变化。细胞壁多糖酶如聚半乳糖醛酸酶(PG)、纤维素酶和果胶酶,木质素积累酶如苯丙氨酸解氨酶(PAL)、肉桂醇脱氢酶(CAD)、过氧化物酶(POD)和漆酶均有明显改变。此外,与木质素形成相关的生物合成基因PaPAL3/4、PaCAD、Pa4CL、PaC4H、PaCCOAOMT、PaCOMT、PaSND2、PaCESA1以及作为调控转录因子的PaKNAT7、PaMYB20、PaMYB63、PaMYB85均受到明显调控。上述结果表明,复合处理能有效降低苦笋细胞壁多糖和木质素含量,从而延长苦笋采后的保质期。
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Combined modified atmosphere package and melatonin treatments delay the senescence of bitter bamboo shoots by inhibiting the cell wall changes after harvest
The tender bamboo shoots are prone to senescence with rapid increase of hardness after harvest. In this study, the combined treatments of modified atmosphere package and melatonin were applied to enhance the inhibition of cell wall metabolisms in delaying senescence of tender bitter bamboo shoots. This combined treatment could obviously suppress the increase of CO2 and decrease of O2 in packages, and the changes in level of firmness, total pectin, cellulose, and lignin of bitter bamboo shoots. The enzymes for cell wall polysaccharides such as polygalacturonase (PG), cellulase, and pectinase, and enzymes for lignin accumulation including phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), peroxidase (POD), and laccase were apparently modified. Additionally, the biosynthesis genes of PaPAL3/4, PaCAD, Pa4CL, PaC4H, PaCCOAOMT, PaCOMT, PaSND2, and PaCESA1 in related to the lignin formation, as well as PaKNAT7, PaMYB20, PaMYB63 and PaMYB85 as the regulated transcription factors were obviously regulated. These findings indicate that the combined treatments could effectively mitigate the cell wall polysaccharide and lignin content, thereby extending shelf-life for bitter bamboo shoots after harvest.
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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