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Ethanol treatment suppresses the yellowing of fresh-cut yam by repressing the phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis

文献类型： 外文期刊

作者： Guo, Shuang 1 ; Zhao, Xiaoyan 1 ; Ma, Yue 1 ; Zhang, Yan 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.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

3.Longda Food Grp Co LTD, Yantai 265231, Shandong, Peoples R China

关键词： Yam; Ethanol; Yellowing; Bisdemethoxycurcumin; Enzyme

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2021 年 181 卷

页码：

收录情况： SCI

摘要： An ethanol treatment (10 % v/v) inhibited the yellowing of fresh-cut yam during storage. The ethanol treatment also prevented bisdemethoxycurcumin formation, and reduced the contents of metabolites in fresh-cut yam during storage at 25 degrees C. Ethanol treatment also inhibited the activities of key enzymes in the phenylpropanoid pathway, including phenylalanine ammonia lyase (PAL), cinnamic acid-4-hydroxylase (C4H), and 4-coumarateCoA ligase (4CL), and decreased the transcription level expressions of PAL, C4H, and 4CL compared to the control. The expressions of diketide-CoA synthase, curcumin synthase 3, and curcumin synthase were also reduced by ethanol treatment compared to the control, in agreement with the absence of bisdemethoxycurcumin in fresh-cut yam treated with ethanol. These findings suggest that ethanol can be used to attenuate the yellowing of fresh-cut yam stored at 25 degrees C, which may be related to ethanol inhibition of the phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis.

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