High oxygen atmospheric packaging treatment regulates the postharvest changes of Chinese kale (Brassica oleracea var. alboglabra) during storage

文献类型： 外文期刊

第一作者： Wang, Ling

作者： Wang, Ling;Wu, Siliang;Chen, Feiping;Ye, Mingqiang;Yin, Juan;Luo, Zheng;Qi, Yingwei;Chen, Minhui;Chen, Yulong;Huang, Hua;Huang, Hua

作者机构：

关键词： Chinese kale; high oxygen atmospheric packaging (HOAP); sensorial quality; chlorophyll; soluble proteins

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.377 ）

ISSN： 0022-1147

年卷期： 2021 年 86 卷 9 期

页码：

收录情况： SCI

摘要： Chinese kale is one of the most popular vegetables in southern China and Asia, but it has a short shelf-life. The effect of high oxygen atmospheric packaging (HOAP) treatment on the respiration rate as well as chlorophyll content and the expression of their metabolism-related genes of the soluble proteins in Chinese kale during storage were assessed. The results showed that Chinese kale subjected to HOAP treatment showed stimulated respiration rate and regulated expression of chlorophyll metabolism-related genes, such as BrChlases, BrPPH (pheophytin pheophorbide hydrolase), BrPAO (pheidea oxygenase gene), BrRCCR (red chlorophyll catabolite reductase), and BrSAG12 (senescence-associated gene), compared to the Chinese kale in the control. The activities of chlorophyll enzymes, that is, Chlase and Mg-dechelatase, were also influenced by HOAP treatment during storage. Furthermore, the total content of soluble proteins was stimulated to accumulate, and the intensity of protein bands, detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiling, increased in HOAP-treated samples. Based on the current results, as well as the results of our previous study regarding HOAP treatment of other vegetables, we speculate that HOAP may function by regulating the respiration rate and the accumulation of functional proteins, especially chlorophyll catabolic and antioxidant enzymes, to maintain the freshness of Chinese kale during storage. Practical Application: HOAP treatment could be a potential method for delaying quality changes and extending the shelf-life of Chinese kale after harvest.

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