College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), China.
College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Food Chem. 2021 Jun 30;348:129109. doi: 10.1016/j.foodchem.2021.129109. Epub 2021 Jan 18.
Lotus root (Nelumbo nucifera G.) is a high economic value crop in the world. In this study, the storage characteristics (color, sensory, texture, and fatty acids) of lotus root ("Elian No.5″) were evaluated at different harvest periods (September 2018, October 2018, November 2018, December 2018, and January 2019). Moreover, the storage characteristics were evaluated after the short- term and long-term storage of lotus root at 4 °C and 20 °C. The hardness of lotus root significantly decreased at both temperatures (4 °C and 20 °C) during the first 3 days of storage. In contrast, the decrease in hardness delayed at 4 °C (beyond 3 days of storage). Further, genes related to hardness at different storage temperatures were identified using the RNA-seq and qRT-PCR. The results of this study provide a reference for lotus root storage and a basis for the molecular breeding of longterm-storable lotus root.
莲藕（Nelumbo nucifera G.）是世界上具有高经济价值的作物之一。在本研究中，我们评估了不同收获期（2018 年 9 月、2018 年 10 月、2018 年 11 月、2018 年 12 月和 2019 年 1 月）的莲藕（“Elian No.5”）的贮藏特性（颜色、感官、质地和脂肪酸）。此外，还评估了莲藕在 4°C 和 20°C 短期和长期贮藏后的贮藏特性。在贮藏的前 3 天，莲藕在两种温度（4°C 和 20°C）下的硬度均显著下降。相比之下，4°C 下硬度的下降速度较慢（超过 3 天的贮藏期）。此外，还使用 RNA-seq 和 qRT-PCR 鉴定了不同贮藏温度下与硬度相关的基因。本研究结果为莲藕贮藏提供了参考，为长期耐贮莲藕的分子育种奠定了基础。
