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Multi-omic analysis of the extension of broccoli quality during storage by folic acid

文献类型： 外文期刊

作者： Zhao, Yaqi 1 ; Shi, Junyan 1 ; Feng, Bihong 3 ; Yuan, Shuzhi 1 ; Yue, Xiaozhen 1 ; Shi, Wenlin 1 ; Yan, Zhicheng 1 ; Xu, Dongying 1 ; Zuo, Jinhua 1 ; Wang, Qing 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Vegetable Res Ctr, Key Lab Vegetable Postharvest Proc,Minist Agr Rura, Beijing 100097, Peoples R China

2.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Beijing 100081, Peoples R China

3.Guangxi Univ, Coll Agr, Nanning 530004, Peoples R China

关键词： Folic acid; Broccoli; DNA methylation; Transcriptomic; Metabolomic

期刊名称：JOURNAL OF ADVANCED RESEARCH （ 影响因子：10.7； 五年影响因子：11.4 ）

ISSN： 2090-1232

年卷期： 2024 年 59 卷

页码：

收录情况： SCI

摘要： Introduction: Folic acid (FA) is a critical metabolite in all living organisms and an important nutritional component of broccoli. Few studies have been conducted on the impact of an exogenous application of FA on the postharvest physiology of fruits and vegetables during storage. In this regard, the mechanism by which an exogenous application of FA extends the postharvest quality of broccoli is unclear. Objective: This study utilized a multicomponent analysis to investigate how an exogenous application of FA effects the postharvest quality of broccoli. Methods: Broccoli was soaked in 5 mg/L FA for 10 min and the effect of the treatment on the appearance and nutritional quality of broccoli was evaluated. These data were combined with transcriptomic, metabolomic, and DNA methylation data to provide insight into the potential mechanism by which FA delays senescence. Results: The FA treatment inhibited the yellowing of broccoli during storage. CHH methylation was identified as the main type of methylation that occurs in broccoli and the FA treatment was found to inhibit DNA methylation, promote the accumulation of endogenous FA and chlorophyl, and inhibit ethylene biosynthesis in stored broccoli. The FA treatment also prevented the formation of off -odors by inhibiting the degradation of glucosinolate. Conclusions: FA treatment inhibited the loss of nutrients during the storage of broccoli, delayed its yellowing, and inhibited the generation of off -odors. Our study provides deeper insight into the mechanism by which the postharvest application of FA delays postharvest senescence in broccoli and provides the foundation for further studies of postharvest metabolism in broccoli. (c) 2024 The Authors. Published by Elsevier B.V. on behalf of Cairo University. This is an open access article under the CC BY -NC -ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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