Inhibitory mechanism of low-oxygen-storage treatment in postharvest internal bluing of radish (Raphanus sativus) roots
文献类型： 外文期刊
作者： Zhao, Xiaoyan 1 ; Zhang, Yaqian 1 ; Ma, Yue 1 ; Zhang, Li 1 ; Jiang, Ying 2 ; Liang, Hao 3 ; Wang, Dan 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc,Minist Agr & R, Beijing 100097, Peoples R China
2.Shihezi Univ, Coll Food Sci, Shihezi 832000, Xinjiang, Peoples R China
3.Longda Food Grp Co LTD, Laiyang 265231, Shandong, Peoples R China
关键词： Low-oxygen storage; Blue discoloration; Radish root; Enzyme; 4-Hydroxyglucobrassicin
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 364 卷
页码：
收录情况： SCI
摘要： Oxidative stress in radish roots causes internal blue discoloration and decreases vegetable quality. Accordingly, the effects of different oxygen concentration treatment on this coloration during storage was investigated; 4-hydroxyglucobrassicin content (a precursor of the blue component); the reactive oxygen species (ROS) superoxide (O-2) and hydrogen peroxide (H2O2); the antioxidants ascorbic acid (AsA) and glutathione (GSH); and the activities and gene expression levels of the enzymes catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), glutathione peroxidase (GPX), were monitored under normal and low-oxygen conditions. The results indicated that packaging radish roots under 10% O-2 prevents blue discoloration by decreasing the activity and expression of the oxidant enzyme POD, increasing the levels of antioxidant and reducing substances, and upregulating antioxidant enzymes, all of which act to decrease the generation of ROS (O-2 and H2O2).
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