Inhibition of postharvest rachis browning of table grapes by sulfur dioxide: Evidence from phenolic metabolism and sulfur assimilation
文献类型： 外文期刊
作者： Li, Zhenbiao 1 ; Chen, Siqi 1 ; Qi, Ming 1 ; Yang, Mingyi 1 ; Yuan, Hemao 1 ; Xu, Yanqun 1 ; Huang, Jing 1 ; Li, Dong 1 ; Zhou, Wei 4 ; Yuan, Yaya 5 ; Luo, Zisheng 1 ; Li, Li 1 ;
作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China
2.Minist Agr & Rural Affairs, Zhejiang Key Lab Agri Food Proc, Key Lab Agro Prod Postharvest Handling, Hangzhou 310058, Peoples R China
3.Zhejiang Univ, Ningbo Innovat Ctr, Ningbo 315100, Peoples R China
4.Chinese Acad Trop Agr Sci, Zhanjiang 524001, Peoples R China
5.Zhejiang Business Technol Inst, Hangzhou 310058, Peoples R China
关键词： SO2; Rachis; Browning; Table grape; Sulfur metabolism; Phenolics
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：7.0； 五年影响因子：6.9 ）
ISSN： 0925-5214
年卷期： 2023 年 204 卷
页码：
收录情况： SCI
摘要： Rachis browning is a visual marker of table grape freshness and plays a vital role in consumer preference and food waste. In this study, the role of sulfur dioxide (SO2) in maintenance of quality attributes of grape rachis during shelf-life was systematically studied, and results demonstrated that the rachis browning was significantly inhibited, and endogenous phenolic metabolism and sulfur assimilation were affected by exogenous SO2, at both transcriptional and metabolic levels. Furthermore, SO2 treatment promoted the accumulation of major phenolic compounds, such as (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, and proanthocyanidins, by increasing the transcript levels of VvLAR and Vv3GT genes involved in flavonoid pathway. Besides, gene expression involved in sulfite assimilation was also activated by exogenous SO2, resulting in the accumulation of sulfur-containing metabolites, including cysteine, hydrogen sulfide, and glutathione. The present study provided the first evi-dence for the anti-browning effect of SO2 through the accumulation of flavanols and sulfur-containing compounds.
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