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New insights on low-temperature storage regulating garlic greening and the accumulation of pigment precursors via glutathione metabolism and energy cycles

文献类型： 外文期刊

作者： Lu, Rongrong 1 ; Hou, Wanfu 1 ; Zhao, Wenting 1 ; Zhao, Shuang 1 ; Wang, Pan 1 ; Zhao, Xiaoyan 1 ; Wang, Dan 1 ;

作者机构： 1.Minist Agr & Rural Affairs, Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Key Lab Vegetable Postharvest Proc,Inst Agrifood P, Beijing 100097, Peoples R China

关键词： Low temperature; Garlic greening; S-1-propenyl; L -cysteine sulfoxide; Glutathione metabolism; Energy cycle

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 417 卷

页码：

收录情况： SCI

摘要： To explore regulation mechanism of temperature on garlic greening and pigment precursors' accumulation, greening capacities, pigment precursors and critical metabolites, enzyme and genes involved in glutathione and NADPH metabolism of garlic stored at five temperatures (4, 8, 16, 24 and 30 degrees C) were analyzed. Results showed that garlic pre-stored at 4, 8 and 16 degrees C were more likely to green than ones at 24 and 30 degrees C after pickling. After 25 days, more S-1-propenyl-L-cysteine sulfoxide (1-PeCSO) were detected in garlic stored at 4, 8 and 16 degrees C (753.60, 921.85 and 756.75 mAU, respectively) than that at 24 and 30 degrees C (394.35 and 290.70 mAU). Pigment precursors' accumulation in garlic was mainly realized by glutathione and NADPH metabolism under low -temperature storage, through enhancements of activities or expressions for GR (GSR), GST (GST), gamma-GT (GGT1, GGT2), 6PGDH (PGD) and ICDHc (IDH1). This study enriched the mechanism of garlic greening.

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