花青素
柑橘×冬青
采后
园艺
生物合成
化学
食品科学
结构基因
植物
生物
基因
生物化学
橙色(颜色)
突变体
作者
Jin Chen,Yanru Zhang,Feifei Liu,Jianle Chen,Yujing Sun,Xingqian Ye,Donghong Liu,Huan Cheng
标识
DOI:10.1021/acs.jafc.3c03553
摘要
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 (C4H, CHS1, CHS2, CHI, F3H, ANS, and GST) related to anthocyanin biosynthesis and transport were the target genes and upregulated in response to the cavitation effect of US treatment.
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