Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)
| Autor: | Yige Zhou, Lin Chen, Zhenyun He, Qin Liu, Shaojuan Lai, Hongshun Yang |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
Pectin Polysaccharide 01 natural sciences Analytical Chemistry Vigna Superoxide dismutase 0404 agricultural biotechnology food Adenosine Triphosphate Cell Wall Gene Expression Regulation Plant Browning Food Quality Food science chemistry.chemical_classification Reactive oxygen species biology Superoxide Dismutase 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences chemistry Food Storage biology.protein Postharvest Pectins Reactive Oxygen Species Food Science Peroxidase |
| Zdroj: | Food chemistry. 251 |
| ISSN: | 1873-7072 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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