The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment
Fresh-cut taro, renowned for its high nutritional value and convenience, is prone to rapid browning post-cutting, which hinders its storage life. This study focused on the effects of L-ascorbic acid (AA) combined with ultrasound (US) treatment (AS) on the storage quality and transcriptome analysis o...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004279 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841545954522562560 |
|---|---|
| author | Lin Chen Bingzhi Chen Lulu Chu Lili Chen Luyu Xie Youjin Deng Yuji Jiang |
| author_facet | Lin Chen Bingzhi Chen Lulu Chu Lili Chen Luyu Xie Youjin Deng Yuji Jiang |
| author_sort | Lin Chen |
| collection | DOAJ |
| description | Fresh-cut taro, renowned for its high nutritional value and convenience, is prone to rapid browning post-cutting, which hinders its storage life. This study focused on the effects of L-ascorbic acid (AA) combined with ultrasound (US) treatment (AS) on the storage quality and transcriptome analysis of fresh-cut slices of Yongding June Red Taro. Compared to the control (CK) group, AS treatment effectively reduced the weight loss rate of taro slices, maintained higher hardness, delayed the increase of browning, and inhibited the accumulation of O2− and H2O2. Furthermore, the AS group showed increased glutathione levels and maintained higher activities of ascorbate peroxidase and glutathione reductase, yet decreased the contents of flavonoids and reducing sugars. Simultaneously, in the AS group, the activities of tyrosinase and lipoxygenase were lowered, thereby preserving the high sensory quality of fresh-cut taro slices. Transcriptome analysis revealed that differentially expressed genes (DEGs) between the AS and CK groups were annotated and categorized into 50 and 20 functional groups based on the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases, respectively. Notably, both groups exhibited significant enrichment in processes related to photosynthesis, protein processing in the endoplasmic reticulum, and isoflavone biosynthesis. Therefore, we concluded that AS treatment could alleviate oxidative stress and maintain storage quality by regulating metabolic pathways. These findings provide insights into the physiological changes occurring in taro immediately after cutting and serve as an essential basis for developing effective storage and preservation techniques. |
| format | Article |
| id | doaj-art-01c18ee153dc489db4969871795277ee |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-01c18ee153dc489db4969871795277ee2025-01-11T06:38:45ZengElsevierUltrasonics Sonochemistry1350-41772025-01-01112107178The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatmentLin Chen0Bingzhi Chen1Lulu Chu2Lili Chen3Luyu Xie4Youjin Deng5Yuji Jiang6College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaInstitute of Dataspace, Hefei Comprehensive National Science Center, Hefei 230000, China; Corresponding author.Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Corresponding author at: Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Corresponding authors at: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.Fresh-cut taro, renowned for its high nutritional value and convenience, is prone to rapid browning post-cutting, which hinders its storage life. This study focused on the effects of L-ascorbic acid (AA) combined with ultrasound (US) treatment (AS) on the storage quality and transcriptome analysis of fresh-cut slices of Yongding June Red Taro. Compared to the control (CK) group, AS treatment effectively reduced the weight loss rate of taro slices, maintained higher hardness, delayed the increase of browning, and inhibited the accumulation of O2− and H2O2. Furthermore, the AS group showed increased glutathione levels and maintained higher activities of ascorbate peroxidase and glutathione reductase, yet decreased the contents of flavonoids and reducing sugars. Simultaneously, in the AS group, the activities of tyrosinase and lipoxygenase were lowered, thereby preserving the high sensory quality of fresh-cut taro slices. Transcriptome analysis revealed that differentially expressed genes (DEGs) between the AS and CK groups were annotated and categorized into 50 and 20 functional groups based on the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases, respectively. Notably, both groups exhibited significant enrichment in processes related to photosynthesis, protein processing in the endoplasmic reticulum, and isoflavone biosynthesis. Therefore, we concluded that AS treatment could alleviate oxidative stress and maintain storage quality by regulating metabolic pathways. These findings provide insights into the physiological changes occurring in taro immediately after cutting and serve as an essential basis for developing effective storage and preservation techniques.http://www.sciencedirect.com/science/article/pii/S1350417724004279L-ascorbic acidUltrasonic treatmentFresh-cut taroStorage qualityTranscriptome analysis |
| spellingShingle | Lin Chen Bingzhi Chen Lulu Chu Lili Chen Luyu Xie Youjin Deng Yuji Jiang The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment Ultrasonics Sonochemistry L-ascorbic acid Ultrasonic treatment Fresh-cut taro Storage quality Transcriptome analysis |
| title | The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment |
| title_full | The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment |
| title_fullStr | The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment |
| title_full_unstemmed | The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment |
| title_short | The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment |
| title_sort | storage quality and transcriptome analysis of fresh cut taro by l ascorbic acid combined with ultrasonic treatment |
| topic | L-ascorbic acid Ultrasonic treatment Fresh-cut taro Storage quality Transcriptome analysis |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724004279 |
| work_keys_str_mv | AT linchen thestoragequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT bingzhichen thestoragequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT luluchu thestoragequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT lilichen thestoragequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT luyuxie thestoragequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT youjindeng thestoragequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT yujijiang thestoragequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT linchen storagequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT bingzhichen storagequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT luluchu storagequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT lilichen storagequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT luyuxie storagequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT youjindeng storagequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment AT yujijiang storagequalityandtranscriptomeanalysisoffreshcuttarobylascorbicacidcombinedwithultrasonictreatment |