College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
J Agric Food Chem. 2023 Sep 27;71(38):14013-14026. doi: 10.1021/acs.jafc.3c03553. Epub 2023 Sep 8.
This study was to investigate the effects of different nonthermal treatments on quality attributes, anthocyanin profiles, and gene expressions related to anthocyanin biosynthesis during low-temperature storage, including pulsed light (PL), magnetic energy (ME), and ultrasound (US). Among these treatments, 1 min US treatment was the most effective method for improving fruit quality and increasing total anthocyanin contents (by 29.89 ± 3.32%) as well as individual anthocyanins during low-temperature storage of 28 days. This treatment resulted in high color intensity, intact cellular architectures, and positive sensory evaluation. In contrast, PL and ME treatments displayed negative effects on quality improvement, leading to the destruction of cell architectures and inhibiting anthocyanin levels. Furthermore, qPCR analysis revealed that the structural genes (, , , , , , and ) related to anthocyanin biosynthesis and transport were the target genes and upregulated in response to the cavitation effect of US treatment.
本研究旨在探讨不同非热处理对低温贮藏过程中品质特性、花色苷谱和花色苷生物合成相关基因表达的影响，包括脉冲光（PL）、磁能（ME）和超声（US）。在这些处理中，1 分钟 US 处理是改善果实品质和提高总花色苷含量（增加 29.89 ± 3.32%）以及低温贮藏 28 天期间各花色苷的最有效方法。该处理使果实颜色强度高、细胞结构完整，并获得积极的感官评价。相比之下，PL 和 ME 处理对改善品质表现出负面影响，导致细胞结构破坏并抑制花色苷水平。此外，qPCR 分析表明，花色苷生物合成和转运的结构基因（、、、、、、和）是 US 处理空化效应的靶基因，并上调。
