Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism
Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism
复制标题
抗坏血酸处理通过控制苯丙素代谢抑制鲜切马铃薯条的伤口愈合
DOI：
10.1016/j.postharvbio.2021.111644
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发表时间：
2021-07-05
影响因子：
7
通讯作者：
Jiang, Aili
中科院分区：
文献类型：
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作者：
Zhou, Fuhui;Xu, Dongying;Jiang, Aili
在这项研究中，我们研究了抗坏血酸（AA）调节鲜切马铃薯条在贮藏过程中的伤口愈合反应的能力。结果表明，AA处理能延缓布朗宁，减少硬化，改善口感，降低失重率和呼吸强度。此外，AA处理通过调节苯丙氨酸解氨酶（PAL）、肉桂酸-4-羟化酶（C4 H）、4-香豆酸-CoA连接酶（4CL）、查耳酮合酶（CHS）和香豆酸-3-羟化酶（C3 H）的活性，增加总酚和类黄酮含量，以及降低单体酚酸含量（包括咖啡酸、对香豆酸和阿魏酸）来抑制伤口愈合。木栓素中木质素和多酚类物质的积累也减少。总之，我们的研究结果提供了伤口愈合的信息，并揭示了AA在调节马铃薯条栓化过程中的潜在益处。
In this study, we investigated the ability of ascorbic acid (AA) to regulate the wound-healing response in fresh-cut potato strips during storage. The results demonstrated that treatments of AA could delay browning, decrease hardening, improve taste, as well as reduce weight loss and respiration rate. Furthermore, AA treatment inhibited wound healing by modulating the activity of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), chalcone synthase (CHS) and coumarate-3-hydroxylase (C3H), increasing total phenolics and flavonoid content, and decreasing monomeric phenolic acid content, including caffeic acid, p-coumaric acid, and ferulic acid. The accumulation of lignin and the polyphenolic component of suberin was also reduced. Overall, our results provided information on wound healing and revealed the potential benefits of AA in regulating the process of suberization in potato strips.