Mechanism of oxalic acid delaying browning of fresh-cut apples mediated by synergistic regulation of phenol metabolism and oxidative stress

文献类型： 外文期刊

第一作者： Shi, Junyan

作者： Shi, Junyan;Gong, Zhiqing;Cao, Ziming;Hou, Furong;Cui, Wenjia;Jia, Fengjuan;Zhou, Qingxin;Wang, Wenliang;Wang, Yansheng;Shi, Junyan;Gong, Zhiqing;Hou, Furong;Cui, Wenjia;Jia, Fengjuan;Zhou, Qingxin;Wang, Wenliang;Cao, Ziming;Jiao, Jian

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关键词： Fresh-cut apples; Oxalic acid; Transcriptome; Membrane lipid peroxidation; Browning

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2025 年 227 卷

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收录情况： SCI

摘要： Oxalic acid (OA), as a unique organic acid, has several physiological functions. In this study, the mechanism of browning inhibition was revealed by OA treatment in fresh-cut apples, despite the activation of phenol metabolism. Results showed that OA (3 mmol & sdot;L-1) treatment suppressed browning, maintained the sensory quality and nutrient substances (SSC/TA etc.), enhanced the antioxidant system (DPPH etc.). Meanwhile, the cell ultrastructure was complete and the organelles were clear. Transcriptomics analysis revealed that 185 DEGs involved in antioxidant pathway, phenylalanine metabolism, flavonoid biosynthesis pathways, and stress resistance pathway (TGA and PR-1) to regulate browning. Pyruvate content was induced to provide a stable energy supply. Noting that, the PPO, POD activities and coding genes (8/9, 26/31, up/total DEGs) were induced by OA treatment. Therefore, OA treatment attenuates browning by suppressing oxidative stress, regulating phenol metabolism, inducing energy metabolism and enhancing resistance in fresh-cut apples.

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