Effect of CaCl2 Treatment on Enzymatic Browning of Fresh-Cut Luffa (Luffa cylindrica)

文献类型： 外文期刊

第一作者： Feng, Yingna

作者： Feng, Yingna;Wang, Yuanhua;Gao, Shuai;Sun, Pengpeng;Yan, Zhiming;Sun, Ying;Zhu, Qianqian;Feng, Yingna;Wang, Yuanhua;Sun, Pengpeng;Yan, Zhiming;Feng, Cui;Su, Xiaojun

作者机构：

关键词： luffa; calcium chloride; fresh-cut browning; gene expression; ultrastructure; lipid peroxidation

期刊名称：HORTICULTURAE （ 影响因子：2.923； 五年影响因子：3.582 ）

ISSN：

年卷期： 2022 年 8 卷 6 期

页码：

收录情况： SCI

摘要： Enzymatic browning is a major issue that reduces the commercial value of Luffa cylindrica during storage, processing, and transportation. Our results showed that 1% CaCl2 treatment was optimal for reducing the surface browning of fresh-cut luffa. After storage at 25 degrees C for four days, the treated luffa had a significantly higher total phenolic (TP) content than the untreated luffa. At the end of the storage period, the calcium treatment showed low malondialdehyde (MDA) and hydrogen peroxide (H2O2) accumulation in the luffa. The treated luffa maintained higher superoxide dismutase (SOD), catalase (CAT), and phenylalanine ammonia lyase (PAL) activities and lower polyphenol oxidase (PPO) activity as compared to the untreated luffa. Furthermore, the genes regulating SOD (e.g., SOD1, SOD2, and SOD3), CAT (e.g., LcCAT1 and CAT2), and PAL (e.g., PAL1 and PAL2) in calcium-treated luffa were upregulated to varying degrees, suggesting that Ca2+ inhibited the browning of fresh-cut tissue by regulating the activities of those enzymes. Ultrastructure images showed that the treated luffa could maintain the relative integrity of the cell membrane and organelles. Therefore, Ca2+ might act as a second messenger to reduce ROS oxidative damage and maintain the cell membrane integrity. This study provides new insights into the breeding of new luffa varieties that are resistant to browning and post-harvest treatments to reduce the browning of luffa tissue.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序