UV-C treatment on physiological response of potato (Solanum tuberosum L.) during low temperature storage

文献类型： 外文期刊

第一作者： Lin, Qiong

作者： Lin, Qiong;Xie, Yajing;Liu, Wei;Zhang, Jie;Cheng, Shuzhen;Xie, Xinfang;Wang, Zhidong;Guan, Wenqiang

作者机构：

关键词： UV-C;Cold-induced sweetening;Potato tuber;Storage;Gene expression

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

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年卷期：

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收录情况： SCI

摘要： The storage of potato tuber (Solanum tuberosum L.) at low temperatures minimizes sprouting and disease but can cause cold-induced sweetening (CIS), which leads to the production of the cancerogenic substance acrylamide during the frying processing. The aim of this research was to investigate the effects of UV-C treatment on CIS in cold stored potato tuber. 'Atlantic' potatoes were treated with UV-C for an hour and then stored at 4 degrees C up to 28 days. The UV-C treatment significantly prevented the increase of malondialdehyde content (an indicator of the prevention of oxidative injury) in potato cells during storage. The accumulation of reducing sugars, particularly fructose and glucose, was significantly reduced by UV-C treatment possibly due to the regulation of the gene cascade, sucrose phosphate synthase, invertase inhibitor 1/3, and invertase 1 in potato tuber, which were observed to be differently expressed between treated and untreated potatoes during low temperature storage. In summary, UV-C treatment prevented the existence of oxidative injury in potato cells, thus, lowered the amount of reducing sugar accumulation during low temperature storage of potato tubers.

分类号： TS2

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