文献类型： 外文期刊
作者： Xu, Dongying 1 ; Zuo, Jinhua 1 ; Fang, Yalin 1 ; Yan, Zhicheng 1 ; Shi, Junyan 1 ; Gao, Lipu 1 ; Wang, Qing 1 ; Jiang, Ai 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr,Key Lab Vegetable Posth, Minist Agr & Rural Affairs,Beijing Key Lab Fruits, Key Lab Urban Agr North,Key Lab Biol & Genet Impr, Beijing, Peoples R China
2.Dalian Minzu Univ, Coll Life Sci, Dalian 116600, Peoples R China
3.Minist Educ, Key Lab Biotechnol & Bioresources Utilizat, Dalian 116600, Peoples R China
关键词： Folic acid; Broccoli; Postharvest physiology; Storage behavior; Antioxidant enzymes; Gene expression
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 339 卷
页码：
收录情况： SCI
摘要： The objective of the present study was to explore the effect of folic acid on the postharvest physiology of broccoli placed in storage. Broccoli heads were immersed in 5 mg L-1 folic acid for 10 min, then stored at 20 +/- 1 degrees C for 4 days. Results indicated that the postharvest treatment of broccoli with folic acid decreased the rate of flower opening and yellowing, inhibited weight loss, reduced the level of respiration, as well as ethylene generation. Folic acid-treated broccoli maintained their level of chlorophyll, total soluble solids, vitamin C, total phenolics, flavonoids, glucosinolate, and folic acid. Treated broccoli also exhibited reduced accumulation of malondialdehyde (MDA) and reactive oxygen species (ROS). Concomitantly, antioxidant enzyme activity and corresponding gene expression were also enhanced. In contrast, chlorophyll-degrading enzyme gene expression was suppressed. These results indicated that folic acid treatment of broccoli could be used to prolong shelf-life.
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