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Chlorine dioxide affects metabolism of harvested cauliflower

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文献类型：外文期刊

作者： Feng, Xinyi ¹ ; Meng, Demei ² ; Wang, Yunxiang ¹ ; Fernie, Alisdair R. ³ ; Bai, Chunmei ¹ ; He, Xuelian ¹ ; Tao, Jiejie ¹ ; Zhou, Xinyuan ¹ ; Ren, Yiting ¹ ; Zuo, Jinhua ¹ ; Zheng, Yanyan ¹ ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Agr & Rural Affai, Beijing 100097, Peoples R China

2.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

3.Max Planck Inst Mol Plant Physiol, D-14476 Potsdam, Germany

关键词： Postharvest preservation; Black spot disease; Transcriptomics; Microbiome; Metabolomics

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 230 卷

页码：

收录情况： SCI

摘要： Black spot disease severely impairs cauliflower postharvest quality. The current study employed multi-omics analyses (transcriptomics, metabolomics, microbiomics) and volatile profiling to elucidate the mechanism by which chlorine dioxide (ClO2) controls the disease. ClO2 reduced disease incidence by 10 % and suppressed pathogenic Alternaria spp. abundance by 37 %. It upregulated defense-related genes (CPK, RBOH, PXC1), enhancing stress resistance and senescence delay, while regulating amino acid biosynthesis genes (aroG, ilvC) to elevate L-proline and L-tyrosine levels. ClO2 additionally rebalanced hormone levels (abscisic acid, 12-hydroxyjasmonic acid) and preserved fruity/floral volatiles (butyl propionate, limonene), while repressing the production of spoilage-associated volatiles (ethanol, 3-pentanone). By coordinately modulating microbial communities, activating defense pathways, accumulating antioxidants, and mediating hormone signaling, ClO2 mitigated quality deterioration and established a holistic preservation strategy. This reduced quality deterioration caused by black spot disease offers a comprehensive strategy for cauliflower preservation.

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