文献类型： 外文期刊
作者： Zhao, Xiaoyan 1 ; Guo, Shuang 1 ; Zhao, Wenting 1 ; Wang, Pan 1 ; Zhao, Shuang 1 ; Xu, Yujia 1 ; Wang, Dan 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Key Lab Vegetable Postharvest Proc, Beijing Key Lab Fruits & Vegetables Preservat & P, Inst Agrifood Proc & Nutr,Minist Agr & Rural Affa, Beijing 100097, Peoples R China
关键词： Fresh-cut yam; Sodium citrate; Yellowing; Energy; Pigments
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.751； 五年影响因子：7.001 ）
ISSN： 0925-5214
年卷期： 2022 年 191 卷
页码：
收录情况： SCI
摘要： The fresh-cut yam will turn yellow under 25 degrees C during storage. The present study investigated the regulation mechanism of sodium citrate treatment on fresh-cut yam yellowing under the detection of enzyme activities (commercial kits), gene expressions (qRT-PCR) and metabolites (commercial kits and HPLC). Sodium citrate apparently inhibited fresh-cut yam yellowing. Key genes regulating glycolysis, pentose phosphate pathway and the tricarboxylic acid pathway were down-regulated by sodium citrate, leading to reduced energy and precursor supply. ATP contents and energy charge in the sodium citrate-treated were lower than those in the control. In addition, enzymes that participated in energy metabolism, such as H+-ATPase and Ca2+-ATPase, were markedly decreased by sodium citrate treatment. Notably lower flavonoid, camtenoid, and bisdemethoxycurcumin contents were detected in the sodium citrate treatment, which were in connection with the restriction of the activities of critical enzymes, and their relative gene expressions participating in flavonoid, carotenoid, and curcuminoid biosynthesis. These findings verified the mechanism of fresh-cut yam yellowing reversely, and provided theoretical basis and technical supports for the preservation of fresh-cut yam.
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