Exogenous melatonin alleviates browning of fresh-cut sweetpotato by enhancing anti-oxidative process
Exogenous melatonin alleviates browning of fresh-cut sweetpotato by enhancing anti-oxidative process
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DOI：
10.1016/j.scienta.2022.110937
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发表时间：
2022-02-01
影响因子：
4.3
通讯作者：
Xu, Tao
中科院分区：
文献类型：
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作者：
Li, Yuxia;Zhang, Lei;Xu, Tao
甘薯是一种重要的营养作物。褪黑激素（Melatonin，MT）在促进蔬菜和水果采后保鲜方面具有巨大潜力。然而，MT在甘薯采后贮藏中的作用却很少被研究。本文探讨了外源MT在鲜切甘薯块根中的作用机制。结果表明，MT处理显著延缓了鲜切甘薯采后的布朗宁。外源MT降低了鲜切甘薯块根贮藏过程中与布朗宁有关的酶活性，降低了活性氧（ROS）含量和膜脂过氧化程度。同时，MT处理保持了较高的抗氧化剂水平，有效地抑制了鲜切甘薯的布朗宁，延长了鲜切甘薯的货架期。此外，外源MT诱导甘薯抗氧化途径相关基因的表达。本研究表明，外源MT通过增强抗氧化过程抑制鲜切甘薯布朗宁，为今后MT处理延缓甘薯布朗宁提供了理论基础和科学依据。
Sweetpotato is an important and nutritionally rich crop. Melatonin (MT) possesses great potential for promoting the postharvest preservation of vegetables and fruit. However, the function of MT in postharvest sweetpotato is rarely characterized. Here, the functional mechanism of exogenous MT was evaluated in fresh-cut tuberous root of sweetpotato. Experimental results revealed that MT treatment strongly delayed the browning of postharvest fresh-cut sweetpotato. During the storage of the fresh-cut tuberous root of sweetpotato, exogenous MT reduced the activities of enzymes related to browning, and decreased the contents of reactive oxygen species (ROS) and the degree of membrane lipid peroxidation. Meanwhile, MT treatment maintained higher antioxidants levels, thus effectively inhibited browning and prolonged shelf life of fresh-cut sweetpotapo. In addition, exogenous MT induced the expression of genes related to the antioxidant pathway in sweetpotato. In conclusion, this study demonstrated that exogenous MT alleviates fresh-cut sweetpotato browning by enhancing anti-oxidative process, thereby laying a theoretical foundation and providing a scientific basis for delaying the browning in sweetpotato by MT treatment in the future.