Calcium chloride connects potato greening and enzymatic browning through salicylic acid
Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them. Whether there is a correlation between the two has yet to be studies. In this research, we conducted tra...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: Molecular Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566224000364 |
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| author | Jingkui Shi Wenxin Xie Yanmei Sun Qingyu Shi Xin Xing Qingguo Wang Qingqing Li |
| author_facet | Jingkui Shi Wenxin Xie Yanmei Sun Qingyu Shi Xin Xing Qingguo Wang Qingqing Li |
| author_sort | Jingkui Shi |
| collection | DOAJ |
| description | Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them. Whether there is a correlation between the two has yet to be studies. In this research, we conducted transcriptome analysis of non-greening and greening potatoes, identifying several browning-related genes (polyphenol oxidase genes and peroxidase genes). Compared to non-greening potatoes, greening potatoes exhibited a greater browning degree. And calcium chloride (CaCl2) can inhibit both greening and enzymatic browning. However, the inhibitory effect on potatoes was weakened when treated simultaneously with SA synthesis inhibitor and CaCl2, indicating that CaCl2 can regulate potato greening and browning by affecting internal SA synthesis. Additionally, exogenous SA treatment of potato tubers can also inhibit enzymatic browning. Our study not only demonstrated that CaCl2 and SA can serve as a bridge connecting the potato greening and enzymatic browning, but also provided important references for the development of novel co-inhibitors. |
| format | Article |
| id | doaj-art-d32ed5c52e394350a1a1cf0bc9b30b15 |
| institution | Kabale University |
| issn | 2666-5662 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj-art-d32ed5c52e394350a1a1cf0bc9b30b152024-12-13T11:05:24ZengElsevierFood Chemistry: Molecular Sciences2666-56622024-12-019100229Calcium chloride connects potato greening and enzymatic browning through salicylic acidJingkui Shi0Wenxin Xie1Yanmei Sun2Qingyu Shi3Xin Xing4Qingguo Wang5Qingqing Li6College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, ChinaWeihai City Agriculture and Rural Affairs Service Center, 2 Renfang Road, Weihai 264200, Shandong, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China; Corresponding author.Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them. Whether there is a correlation between the two has yet to be studies. In this research, we conducted transcriptome analysis of non-greening and greening potatoes, identifying several browning-related genes (polyphenol oxidase genes and peroxidase genes). Compared to non-greening potatoes, greening potatoes exhibited a greater browning degree. And calcium chloride (CaCl2) can inhibit both greening and enzymatic browning. However, the inhibitory effect on potatoes was weakened when treated simultaneously with SA synthesis inhibitor and CaCl2, indicating that CaCl2 can regulate potato greening and browning by affecting internal SA synthesis. Additionally, exogenous SA treatment of potato tubers can also inhibit enzymatic browning. Our study not only demonstrated that CaCl2 and SA can serve as a bridge connecting the potato greening and enzymatic browning, but also provided important references for the development of novel co-inhibitors.http://www.sciencedirect.com/science/article/pii/S2666566224000364Potato greeningCaCl2SAEnzymatic browning |
| spellingShingle | Jingkui Shi Wenxin Xie Yanmei Sun Qingyu Shi Xin Xing Qingguo Wang Qingqing Li Calcium chloride connects potato greening and enzymatic browning through salicylic acid Food Chemistry: Molecular Sciences Potato greening CaCl2 SA Enzymatic browning |
| title | Calcium chloride connects potato greening and enzymatic browning through salicylic acid |
| title_full | Calcium chloride connects potato greening and enzymatic browning through salicylic acid |
| title_fullStr | Calcium chloride connects potato greening and enzymatic browning through salicylic acid |
| title_full_unstemmed | Calcium chloride connects potato greening and enzymatic browning through salicylic acid |
| title_short | Calcium chloride connects potato greening and enzymatic browning through salicylic acid |
| title_sort | calcium chloride connects potato greening and enzymatic browning through salicylic acid |
| topic | Potato greening CaCl2 SA Enzymatic browning |
| url | http://www.sciencedirect.com/science/article/pii/S2666566224000364 |
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