Palmitic Acid Regulation of Stem Browning in Freshly Harvested Mini-Chinese Cabbage (Brassica pekinensis (Lour.) Rupr.)

文献类型： 外文期刊

第一作者： Gao, Hongdou

作者： Gao, Hongdou;Zeng, Shixian;Yue, Xiaozhen;Yuan, Shuzhi;Zuo, Jinhua;Wang, Qing;Gao, Hongdou;Zeng, Shixian

作者机构：

关键词： mini-Chinese cabbage; palmitic acid; stem browning; antioxidant enzyme; phenolics; flavonoids

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 5 期

页码：

收录情况： SCI

摘要： The effect of palmitic acid (PA) on stem browning was investigated in freshly harvested mini-Chinese cabbage (Brassica pekinensis). Results indicated that concentrations of PA ranging from 0.03 g L-1 to 0.05 g L-1 inhibited stem browning and decreased the rate of respiration, electrolyte leakage, and weight loss, as well as the level of malondialdehyde (MDA) in freshly harvested mini-Chinese cabbage stored at 25 degrees C for 5 d. The PA treatment enhanced the activity of antioxidant enzymes (ascorbate peroxidase (APX), catalase (CAT), peroxidase (POD), 4-coumarate:CoA ligase (4CL) and phenylalamine ammonia lyase (PAL)), and inhibited the activity of polyphenol oxidase (PPO). The PA treatment also increased the level of several phenolics (chlorogenic acid, gallic acid, catechin, p-coumaric acid, ferulic acid, p-hydroxybenzoic acid, and cinnamic acid) and flavonoids (quercetin, luteolin, kaempferol, and isorhamnetin). In summary, results indicate that treatment of mini-Chinese cabbage with PA represents an effective method for delaying stem browning and maintaining the physiological quality of freshly harvested mini-Chinese cabbage due to the ability of PA to enhance antioxidant enzyme activity and the level of phenolics and flavonoids during 5 d.

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