Storage time and temperature affects volatile organic compound profile, alliinase activity and postharvest quality of garlic
Storage time and temperature affects volatile organic compound profile, alliinase activity and postharvest quality of garlic
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DOI：
10.1016/j.postharvbio.2021.111533
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发表时间：
2021-03-30
影响因子：
7
通讯作者：
Mueller, Carsten T.
中科院分区：
文献类型：
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作者：
Ludlow, Richard A.;Pacenza, Marianna;Mueller, Carsten T.
大蒜（Allium sativum L.）作为烹饪调味品和促进健康的化合物的来源有着悠久的历史。特别地，源自蒜氨酸酶对蒜氨酸的作用的有机硫化合物因其抗微生物作用而令人感兴趣。由于大蒜收获的季节性，需要长期储存，以确保全年供应高质量的鳞茎。然而，众所周知，质量在整个储存过程中会恶化，而储存制度的目的是保持烹饪质量，而不是生化质量，这给从大蒜中提取蒜酶等高价值产品的生物技术公司带来了挑战。储存通常涉及长达9个月的延长期在-1.5？C.在这里，质量参数（发病率和水分含量）以及生物技术质量参数（蒜氨酸酶产量和活性）进行了测量，并与基因表达和挥发性有机化合物（VOC）的配置文件比较存储在-1.5？C、22？C.目的是开发大蒜品质评价的分子标记。蒜氨酸酶活性下降，在前6个月的储存，大蒜储存在-1.5？C失去更多的活动，然而22？贮藏12个月后，C贮藏大蒜的腐败程度较高。蒜氨酸酶活性损失不成比例的基因转录水平，表明翻译后控制。共检测到150挥发性有机化合物在所有样品中使用热解吸气相色谱法，飞行时间质谱完整的大蒜鳞茎，其中最丰富的是有机硫化合物。冷藏温度对大蒜挥发性有机化合物的整体分布有显著影响，不同冷藏时间段的大蒜挥发性有机化合物分布呈离散分布。利用加权相关网络分析确定了17种与储藏时间相关的挥发性有机物，6种指示储藏温度的挥发性有机物和4种挥发性有机物（甘菊烯、辛醛、邻二甲苯和4-甲基十六烷）与蒜氨酸酶活性显著相关。
Garlic (Allium sativum L.) has a long history of use as a culinary seasoning and source of health-promoting compounds. In particular organosulphur compounds derived from the action of alliinase on alliin are of interest for their antimicrobial action. Due to the seasonal nature of the garlic harvest, long-term storage is required to ensure year-round supply of high-quality bulbs. However, quality is known to deteriorate throughout storage, and storage regimes are aimed at maintaining culinary, not biochemical quality, posing challenges for biotech firms extracting high value products, such as alliinase, from garlic. Storage typically involves extended periods of up to 9 months at -1.5 ?C. Here, quality parameters (disease incidence and moisture content) as well as biotechnological quality parameters (alliinase yield and activity) were measured, and correlated with gene expression and volatile organic compound (VOC) profiles comparing storage at -1.5 ?C and 22 ?C. The aim is to develop potential molecular markers for garlic quality assessment. Alliinase activity fell in the first 6 months of storage, with garlic stored at -1.5 ?C losing more activity, however 22 ?C stored garlic suffered higher spoilage after 12 months storage. Alliinase activity loss was not proportional to gene transcript levels, suggesting posttranslational control. A total of 150 VOCs were detected across all samples using thermal desorption gas chromatography, time of flight mass spectrometry of intact garlic bulbs, the most abundant of which were organosulphur compounds. Storage temperature significantly affected the whole VOC profile and discrete profiles were detected from garlic cold-stored for different time periods. Using weighted correlation network analysis 17 VOCs were identified that correlated with storage time, six VOCs that were indicative for storage temperature and four VOCs (azulene, octanal, o-Xylene and 4-methylhexadecane) were significantly associated with alliinase activity.