Shi Jingkui, Xie Wenxin, Sun Yanmei, Shi Qingyu, Xing Xin, Wang Qingguo, Li Qingqing
College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
Weihai City Agriculture and Rural Affairs Service Center, 2 Renfang Road, Weihai 264200, Shandong, China.
Food Chem (Oxf). 2024 Nov 22;9:100229. doi: 10.1016/j.fochms.2024.100229. eCollection 2024 Dec 30.
Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them. Whether there is a correlation between the two has yet to be studies. In this research, we conducted transcriptome analysis of non-greening and greening potatoes, identifying several browning-related genes (polyphenol oxidase genes and peroxidase genes). Compared to non-greening potatoes, greening potatoes exhibited a greater browning degree. And calcium chloride (CaCl) can inhibit both greening and enzymatic browning. However, the inhibitory effect on potatoes was weakened when treated simultaneously with SA synthesis inhibitor and CaCl, indicating that CaCl can regulate potato greening and browning by affecting internal SA synthesis. Additionally, exogenous SA treatment of potato tubers can also inhibit enzymatic browning. Our study not only demonstrated that CaCl and SA can serve as a bridge connecting the potato greening and enzymatic browning, but also provided important references for the development of novel co-inhibitors.
绿化和酶促褐变是导致马铃薯采后损失的重要因素。虽然它们是两个不同的生物学过程，但它们之间存在一些共同的抑制剂。两者之间是否存在相关性尚待研究。在本研究中，我们对未绿化和绿化的马铃薯进行了转录组分析，鉴定了几个与褐变相关的基因（多酚氧化酶基因和过氧化物酶基因）。与未绿化的马铃薯相比，绿化的马铃薯表现出更高的褐变程度。氯化钙（CaCl）可以抑制绿化和酶促褐变。然而，当与SA合成抑制剂和CaCl同时处理时，对马铃薯的抑制作用减弱，这表明CaCl可以通过影响内部SA合成来调节马铃薯的绿化和褐变。此外，外源SA处理马铃薯块茎也可以抑制酶促褐变。我们的研究不仅证明了CaCl和SA可以作为连接马铃薯绿化和酶促褐变的桥梁，还为新型共抑制剂的开发提供了重要参考。
