期刊
SCIENTIA HORTICULTURAE
卷 251, 期 -, 页码 73-79出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.scienta.2019.03.016
关键词
Broccoli; Sensory quality; Antioxidant enzymes; Gene expression
类别
资金
- National Key R&D Program of China [2016YFD0400901]
- China Agriculture Research System Project [CARS-23]
- Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences [QNJJ201709]
- Special innovation ability construction fund of Beijing Academy of Agricultural and Forestry Sciences [20180404, 20180705]
The quality of broccoli stored at ambient temperatures deteriorates rapidly as tissues begin to senesce. The effect of red light-emitting-diode (LED) light irradiation (50 mu mol m(-2)s(-1)) on the quality of harvested broccoli stored at 20 degrees C for 5 d was investigated. Sensory quality and physiological function, including the activity of antioxidant enzymes and the expression of genes associated with chlorophyll degradation, were analyzed. Results indicated that red LED irradiation maintained the sensory appearance of broccoli, inhibited yellowing and the degradation of chlorophyll, and decreased weight loss and malondialdehyde (MDA) content. The activity of the antioxidant enzymes, peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) were enhanced in LED-treated broccoli, while the expression of the chlorophyll degrading genes, chlorophyllase II (BoCLH2), chlorophyllase III (BoCLH3), and pheophorbide a oxygenase (BoPAO) was suppressed in the early stages of storage. In contrast, no effect on chlorophyllase I (BoCLH1) was observed. These results demonstrated that irradiation of broccoli with red LED induced a series of physiological and molecular responses that extended postharvest quality and could be used to prolong the shelf-life of commercially produced broccoli.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据