Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage

文献类型： 外文期刊

第一作者： Yue, Xiaozhen

作者： Yue, Xiaozhen;Tian, Tian;Zhao, Yaqi;Shi, Junyan;Ran, Jie;Yuan, Shuzhi;Xu, Xiaodi;Zuo, Jinhua;Wang, Qing;Tian, Tian;Feng, Bihong;Duan, Wenhui;Zhang, Yanfeng

作者机构：

关键词： Sulfur metabolism; Fatty acid biosynthesis; Amino acid biosynthesis; Volatile compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 458 卷

页码：

收录情况： SCI

摘要： The bacterial derived osmolyte ectoine has been shown to stabilize cell structure and function, a property that may help to extend the shelf life of broccoli. The impact of ectoine on broccoli stored for 4 d at 20 degrees C and 90% relative humidity was investigated. Results indicated that 0.20% ectoine treatment maintained the quality of broccoli, by reducing rate of respiration and ethylene generation, while increasing the levels of total phenolics, flavonoids, TSS, soluble protein, and vitamin C, relative to control. Headspace-gas chromatography -mass spectrometry, transcriptomic and metabolomic analyses revealed that ectoine stabilized aroma components in broccoli by maintaining level of volatile compounds and altered the expression of genes and metabolites associated with sulfur metabolism, as well as fatty acid and amino acid biosynthesis pathways. These findings provide a greater insight into how ectoine preserves the flavor and nutritional quality of broccoli, thus, extending its shelf life.

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