Sucrose delays post-harvest pakchoi yellowing through maintaining chloroplast ultrastructure and retarding chlorophyll degradation

文献类型： 外文期刊

第一作者： Fu, Changchun

作者： Fu, Changchun;Hu, Chaoxiang;Han, Chao;Wang, Nan;Yu, Zuolong;Chen, Hangjun;Han, Yanchao;Wu, Chaojie

作者机构：

关键词： Quality; Enzyme; Gene; Storage; Preservation

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 229 卷

页码：

收录情况： SCI

摘要： Pakchoi is easy to yellowing, which affects quality and market value. This study researched the effect of sucrose on yellowing and chlorophyll degradation metabolism during pakchoi storage. The research results showed that sucrose retarded the decrease of h degrees and increase of yellowing index, and protected the relatively complete chloroplast structure. Moreover, chlorophyll derivatives, chlorophyll degradation enzymes and genes were raised with extension of storage time, but the increased trend was repressed by sucrose. Principal component analysis inferred that sucrose might mainly regulated postharvest pakchoi quality by controlling BrSAG12, yellowing index and h degrees. Correlation analysis showed that higher chlorophyll and h degrees related to lower chlorophyll derivatives, chlorophyll degradation related enzymes and genes. All results clarified that sucrose delayed yellowing and inhibited chlorophyll degradation of pakchoi through maintaining chloroplast ultrastructure and repressing chlorophyll degradation related enzymes and genes, which offered support for sucrose application in pakchio and green leafy vegetable preservation.

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