Hot water pre-treatment alleviates chilling injury in sweet potato: Synergistic regulatory effects on antioxidant and energy metabolism

文献类型： 外文期刊

第一作者： Zhang, Xudong

作者： Zhang, Xudong;Cheng, Jinxiao;Pang, Lingling;Shen, Di;Xia, Yining;Pan, Yanfang;Zhang, Xudong;Pan, Yanfang;Cheng, Jinxiao;Shen, Di

作者机构：

关键词： Sweet potato tuberous roots; Lipid peroxidation; Antioxidant capacity; Cellular energy status

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2025 年 225 卷

页码：

收录情况： SCI

摘要： This study investigated the alleviating effects of hot water (HW) treatment on chilling injury (CI) in sweet potato tuberous roots stored at 5 degrees C. Results showed that HW48 degrees C-10 min effectively mitigated CI and browning degree during cold storage. Specially, HW48 degrees C-10 min maintained cellular structural integrity, as evidenced by lower relative conductivity, poor malondialdehyde accumulation, lower lipoxygenase activity, and a more intact microstructure. Furthermore, the treatment enhanced the activities of superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase, while strengthening antioxidant capacity and reducing membrane damage. Additionally, higher energy charge levels, as well as activities of cytochrome oxidase, succinate dehydrogenase, Ca2 +-ATPase, and H+-ATPase, were observed in samples treated with HW48 degrees C-10 min, which were positively related to membrane damage repair during cold storage. Overall, HW48 degrees C-10 min would be a promising approach for preserving sweet potato tuberous roots under cold storage.

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