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Physiological, metabolome, and transcriptome analysis revealed the effect of ethyl 3-amino-3-thioxopropanoate on the browning of fresh-cut banana during storage

文献类型： 外文期刊

作者： Chen, Jiao 1 ; Li, Yixing 1 ; Li, Fenfang 1 ; Yuan, Debao 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Hainan Key Lab Banana Genet Improvement, Haikou 570102, Peoples R China

2.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 570102, Peoples R China

关键词： EAT; Banana slices; Anti-browning; Mechanism

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： 2024 年 218 卷

页码：

收录情况： SCI

摘要： The quality of fresh-cut bananas is often affected by surface browning, which does not meet consumer expectations. The ethyl 3-amino-3-thioxopropanoate (EAT) is an ethyl ester organic compound screened from Maillard reaction products that may have browning inhibition effects. However, there is still a lack of research on the practical application of EAT. This study investigated the impact of exogenous EAT on the browning process and the underlying mechanisms in fresh-cut banana through a comprehensive analysis involving physiological, metabolomic, and transcriptomic approaches. Treatment with EAT effectively mitigated the discoloration of the cut surface of slices and decreased the browning index by 74 % at the end of storage. Additionally, EAT application significantly reduced polyphenol oxidase activity, increased phenylalanine ammonia-lyase activity and total phenolic content, inhibited lipoxygenase activity, decreased malondialdehyde accumulation, enhanced antioxidant enzyme activity, and improved DPPH free radical scavenging rate to 68.49 %. Moreover, 839 metabolites were identified through non-targeted metabolomics analysis. Metabolomic and transcriptomic analysis further highlighted the importance of lipid metabolism, amino acid metabolism and secondary metabolites in influencing the sensitivity to post-cutting browning. EAT treatment also influenced the expression levels of key genes related to browning. Thus, it could be speculated that the mechanism by which EAT produces its antibrowning effect may be by reducing phenolase activity, improving levels of phenols and amino acids, enhancing the antioxidant capacity of the fruit, and alleviating membrane lipid peroxidation. In summary, this study provides valuable insights into the response mechanism employed by exogenous EAT to inhibit browning in freshly cut bananas. However, the application security and mass production methods of EAT still need further clarification.

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