Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage
文献类型： 外文期刊
作者： Yue, Xiaozhen 1 ; Tian, Tian 1 ; Duan, Wenhui 3 ; Zhao, Yaqi 1 ; Shi, Junyan 1 ; Ran, Jie 1 ; Zhang, Yanfeng 4 ; Yuan, Shuzhi 1 ; Xu, Xiaodi 1 ; Zuo, Jinhua 1 ; Feng, Bihong 2 ; Wang, Qing 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Biol & Genet Improvement Hort Crops North, Key Lab Urban Agr North,Beijing Vegetable Res Ctr,, Beijing 100097, Peoples R China
2.Guangxi Univ, Coll Agr, Nanning 530004, Peoples R China
3.Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China
4.ShenZhen Siyomicro Biotech Co Ltd, Shenzhen, Peoples R China
关键词： Sulfur metabolism; Fatty acid biosynthesis; Amino acid biosynthesis; Volatile compounds
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 458 卷
页码：
收录情况： SCI
摘要： The bacterial derived osmolyte ectoine has been shown to stabilize cell structure and function, a property that may help to extend the shelf life of broccoli. The impact of ectoine on broccoli stored for 4 d at 20 degrees C and 90% relative humidity was investigated. Results indicated that 0.20% ectoine treatment maintained the quality of broccoli, by reducing rate of respiration and ethylene generation, while increasing the levels of total phenolics, flavonoids, TSS, soluble protein, and vitamin C, relative to control. Headspace-gas chromatography -mass spectrometry, transcriptomic and metabolomic analyses revealed that ectoine stabilized aroma components in broccoli by maintaining level of volatile compounds and altered the expression of genes and metabolites associated with sulfur metabolism, as well as fatty acid and amino acid biosynthesis pathways. These findings provide a greater insight into how ectoine preserves the flavor and nutritional quality of broccoli, thus, extending its shelf life.
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