Lignification process and related metabolism in green asparagus (Asparagus officinalis L.) at different storage temperatures

文献类型： 外文期刊

第一作者： Li, Yangyang

作者： Li, Yangyang;Liu, Junping;Yu, Kaibo;Chen, Xiaowei;Peng, Shengfeng;Zhou, Lei;Liu, Wei;Zhang, Xiongfeng;Yuan, Linfeng;Zhou, Lei;Liu, Wei

作者机构：

关键词： Green asparagus; postharvest quality; lignification; autofluorescence; phenylpropanoid metabolism

期刊名称：FOOD QUALITY AND SAFETY （ 影响因子：4.4； 五年影响因子：4.8 ）

ISSN： 2399-1399

年卷期： 2025 年 9 卷

页码：

收录情况： SCI

摘要： As a valuable vegetable, harvested asparagus (Asparagus officinalis L.) is prone to lignification due to active metabolic activity and unsuitable storage. Currently, the lignification process and related metabolism in asparagus at different temperatures remain unclear. In this study, asparagus was stored at 25 degrees C or 4 degrees C, after which its storage quality, lignin content, lignin distribution, and lignification-related metabolism, such as phenylpropanoid, reactive oxygen species, and cell wall metabolism, were analyzed. The results showed that the nutritional quality steadily declined at 25 degrees C, whereas the lignin content and firmness increased rapidly with increasing storage time. On the other hand, 4 degrees C effectively delayed lignification and maintained storage quality. Chemical staining and autofluorescence showed that lignin was primarily deposited in vascular bundles and subepidermal tissues. At 25 degrees C, the elevated activity of phenylpropanoid metabolism enzymes was a pivotal trigger for lignification of asparagus. Correlation analysis showed that reactive oxygen species metabolism and cell wall metabolism are closely associated with lignification. Excessive reactive oxygen species may be involved in the polymerization of lignin monomers and the activation of phenylpropanoid metabolism, whereas cellulose and hemicellulose may cross-link with lignin within the cell wall. The synergistic effect of these three metabolic processes contributed to lignification, increasing lignin content by 90.47% and firmness by 43.85%, directly reducing sensory and commercial quality. Low temperature effectively controlled the metabolism of these three genes, thereby delaying lignification. This study provides a theoretical basis for the development of asparagus preservation technology.

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