Examining starch metabolism in lotus roots ( Nelumbo nucifera Gaertn.) during post-harvest storage at different temperatures
文献类型： 外文期刊
作者： Gong, Xinxin 1 ; Liu, Ruiling 1 ; Han, Yanchao 1 ; Niu, Ben 1 ; Wu, Weijie 1 ; Chen, Huizhi 1 ; Fang, Xiangjun 1 ; Mu, Honglei 1 ; Gao, Haiyan 1 ; Chen, Hangjun 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Key Lab Postharvest Preservat & Proc Vegetables Co, Key Lab Intelligent Food Logist & Proc Zhejiang Pr, Key Lab Postharvest Handling Fruits,Minist Agr & R, Hangzhou 310021, Peoples R China
关键词： Lotus root; Storage temperature; Texture deterioration; Starch metabolism; Gene expression
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 452 卷
页码：
收录情况： SCI
摘要： This study explores the impact of postharvest storage temperatures (4 degrees C and 25 degrees C) on starch metabolism and textural attributes of glutinous lotus root. While starch metabolism is a well-known factor influencing texture, changes in powdery and sticky qualities have remained unexplored. Our research reveals that storing lotus roots at 4 degrees C delays water dissipation, amylopectin reduction, and the decline in textural elements such as hardness, adhesiveness, springiness, gumminess, and resilience. Lower temperatures postpone amylopectin reduction and sugar interconversion, thereby preserving the sticky texture. Additionally, they suppress starch formation, delay starch metabolism, and elevate the expression of genes involved in starch metabolism. The correlation between gene expression and root texture indicates the critical role of gene regulation in enzyme activity during storage. Overall, low-temperature storage extends lotus root preservation by regulating metabolite content, enzyme activities, and the corresponding genes involved in starch metabolism, preserving both intrinsic and external root quality.
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