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Browning mechanism in stems of fresh-cut lettuce

文献类型： 外文期刊

作者： Zhang, Lin 1 ; Wang, Zhiqiang 1 ; Zeng, Shixian 1 ; Yuan, Shuzhi 1 ; Yue, Xiaozhen 1 ; Tian, Tian 1 ; Zhu, Xiaoqian 1 ; Zheng, Shufang 1 ; Xu, Xiangbin 2 ; Zuo, Jinhua 1 ; Wang, Qing 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Key Lab Vegetable Postharvest Proc, Minist Agr & Rural Affairs,Beijing Key Lab Fruits, Inst Agri Food Proc & Nutr,Beijing Vegetable Res, Beijing 100097, Peoples R China

2.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Hainan, Peoples R China

3.Anhui Agr Univ, Sch Life Sci, Hefei 230036, Peoples R China

关键词： Cellular fluids and latex; Browning; Metabolomics; Proteomics; Lettuce stem

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 405 卷

页码：

收录情况： SCI

摘要： Cellular fluids and latex released from cut cells in the stems of lettuce when it is harvested are the major source of stem browning. In the present study, the browning process of cellular fluids and latex released from romaine and iceberg lettuce stems was investigated. An increase in LOX enzyme and total phenolics also occurs during lettuce stem browning. A decrease in ascorbic acid content, an increase in phenylalanine ammonia lyase and lipoxygenase activity were important factors responsible for the browning. Metabolomic and proteomic analyses indicated that changes in the level of glutathione metabolism, indole alkaloid biosynthesis, oxidative phosphorylation, galactose metabolism were also associated with stem browning. The main causes of stem browning in fresh cut lettuce were comprehensively investigated in the present study and the resulting data provided information that can be used in the study of browning in lettuce and other vegetables during harvest or fresh-cut processing.

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