Journal
FOOD CHEMISTRY
Volume 251, Issue -, Pages 9-17Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.061
Keywords
Quality maintenance; Antioxidant effect; Discolouration amelioration; Transcriptional expression; Nanostructure; Polysaccharide
Funding
- Singapore Ministry of Education Academic Research Fund Tier 1 [R-143-000-583-112]
- NSFC [31371851, 31071617]
- Natural Science Foundation of Jiangsu Province [BK20141220]
- Applied Basic Research Project (Agricultural) Suzhou Science and Technology Planning Programme [SYN201522]
- Changzhou Qihui Management & Consulting Co., Ltd [R-143-000-616-597]
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The effects of exogenous ATP on the postharvest quality, browning and softening of mung bean (Vigna radiata) sprouts were evaluated. ATP treatment significantly alleviated the quality loss and browning events during the storage of 3 days. It also reduced the oxidant damage by inducing high activities of peroxidase (9.3-13.9%) and superoxide dismutase (8.8-10.3%) which scavenged the reactive oxygen species (ROS) effectively. Transcriptional results indicated that ATP treatment decreased VrPL1, VrPME and VrPG1 gene expression levels more than 2 folds at some time points. Furthermore, the atomic force microscope (AFM) images revealed that the pectin degradation was notably slowed by ATP treatment and the width and height of pectin backbone were better maintained (47.1% and 45.6% higher than control without ATP treatment). The cooperative effects of ROS scavenging and decreased expressions of pectin-related genes might contribute to the deferred pectin deterioration and firmness loss by ATP treatment.
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