Inhibitory mechanism of low-oxygen-storage treatment in postharvest internal bluing of radish (Raphanus sativus) roots

文献类型： 外文期刊

第一作者： Zhao, Xiaoyan

作者： Zhao, Xiaoyan;Zhang, Yaqian;Ma, Yue;Zhang, Li;Wang, Dan;Zhang, Yaqian;Jiang, Ying;Liang, Hao

作者机构：

关键词： Low-oxygen storage; Blue discoloration; Radish root; Enzyme; 4-Hydroxyglucobrassicin

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 364 卷

页码：

收录情况： SCI

摘要： Oxidative stress in radish roots causes internal blue discoloration and decreases vegetable quality. Accordingly, the effects of different oxygen concentration treatment on this coloration during storage was investigated; 4-hydroxyglucobrassicin content (a precursor of the blue component); the reactive oxygen species (ROS) superoxide (O-2) and hydrogen peroxide (H2O2); the antioxidants ascorbic acid (AsA) and glutathione (GSH); and the activities and gene expression levels of the enzymes catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), glutathione peroxidase (GPX), were monitored under normal and low-oxygen conditions. The results indicated that packaging radish roots under 10% O-2 prevents blue discoloration by decreasing the activity and expression of the oxidant enzyme POD, increasing the levels of antioxidant and reducing substances, and upregulating antioxidant enzymes, all of which act to decrease the generation of ROS (O-2 and H2O2).

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序