Mechanisms underlying the effect of high-temperature curing treatments on the browning response of fresh-cut yams
文献类型： 外文期刊
作者： Pang, Xi 1 ; Lin, Zixin 1 ; Wang, Mina 1 ; Liang, Huafeng 1 ; Zhao, Yaqi 2 ; Li, Ying 1 ; Yan, Bangjin 1 ; He, Yiyi 1 ; Wu, Xianxin 1 ; Wang, Qing 2 ; Feng, Bihong 1 ;
作者机构： 1.Guangxi Univ, Coll Agr, Nanning 530004, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr IAPN, Key Lab vegetable postharvest Treatment, Beijing Key Lab Fruits & Vegetable Storage & Proc,, Beijing 100097, Peoples R China
3.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Beijing 100081, Peoples R China
关键词： Yam; Fresh-cut; High-temperature curing; Browning; Transcriptome; Metabolome
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 476 卷
页码：
收录情况： SCI
摘要： Fresh-cut yams are prone to browning, which impacts their quality and marketability. This study evaluated the efficacy of a high-temperature curing (HTC) treatment (35 degrees C for 7 days) in inhibiting the postharvest browning of fresh-cut yams. Results indicated that the HTC treatment primarily mitigated browning by inhibiting key enzymes involved in phenolic oxidation, including polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate-CoA ligase (4CL), while reducing the accumulation of total phenolics and lignin. HTC also reduced respiration rate and ethylene production, while enhancing flavonoid content. Transcriptomic and metabolomic analyses indicated that HTC inhibited the synthesis of phenolic compounds and lignin, modulated glutathione metabolism and genes involved in starch and sucrose metabolism, all contributing to browning prevention. These findings suggest that HTC functions by both directly inhibiting enzymatic browning and enhancing antioxidant defenses, providing a strategy to preserve the quality and extend the shelf life of fresh-cut yams.
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