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Physiological and Microstructure Analysis Reveals the Mechanism by Which Formic Acid Delays Postharvest Physiological Deterioration of Cassava

文献类型： 外文期刊

作者： Che, Yannian 1 ; Ding, Zhongping 1 ; Shen, Chen 2 ; Fernie, Alisdair R. 5 ; Tang, Xiangning 1 ; Yao, Yuan 2 ; Liu, Jiao 2 ; Wang, Yajie 2 ; Li, Ruimei 2 ; Guo, Jianchun 2 ;

作者机构： 1.Hainan Univ, Sch Life Sci, Haikou 570228, Peoples R China

2.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Natl Key Lab Trop Crop Breeding, Haikou 571101, Peoples R China

3.Chinese Acad Trop Agr Sci, Sanya Res Inst, Sanya 572024, Peoples R China

4.Huazhong Agr Univ, Coll Plant Sci & Technol, Wuhan 430070, Peoples R China

5.Max Planck Inst Mol Plant Physiol, Root Biol & Symbiosis, Muhlenberg 1, D-14476 Potsdam, Germany

关键词： formic acid; shelf life; cassava; postharvest; cell wall; pectin

期刊名称：ANTIOXIDANTS （ 影响因子：6.6； 五年影响因子：7.3 ）

ISSN：

年卷期： 2024 年 13 卷 10 期

页码：

收录情况： SCI

摘要： Formic acid is reported to act as a food preservative and feed additive, but its effects on controlling postharvest physiological deterioration (PPD) development in cassava are unclear. In this study, we assessed the effectiveness of different concentrations of formic acid in attenuating PPD occurrence in fresh-cut cassava. The results showed that the concentration of 0.1% (v/v) formic acid could significantly delay the occurrence of PPD, and that the higher the concentration of formic acid supplied, the later the occurrence of PPD symptoms. The physiological and biochemical analysis of 0.5%-formic-acid-treated cassava slices revealed that formic acid decreased the degradation of starch, inhibited the accumulation of hydrogen peroxide (H2O2), malondialdehyde (MDA), and water-soluble pectin in cassava slices with PPD development, and increased the activities of the antioxidant enzymes ascorbate peroxidase (APX) and glutathione reductase (GR). A microscopic observation showed that the formic acid treatment inhibited the enlargement of the intercellular space during the cassava PPD process, which suggests that the formation of an intercellular layer of the cell wall was inhibited by formic acid. This study thus revealed the mechanism used by formic acid to extend the cassava shelf life; however, a detailed evaluation of the possible side effects on, for example, the cyanide content will be needed to categorically ensure the safety of this method.

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