1. Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage.
- Author
-
Yue X, Tian T, Duan W, Zhao Y, Shi J, Ran J, Zhang Y, Yuan S, Xu X, Zuo J, Feng B, and Wang Q
- Subjects
- Volatile Organic Compounds metabolism, Volatile Organic Compounds chemistry, Volatile Organic Compounds analysis, Flavoring Agents metabolism, Flavoring Agents chemistry, Flavoring Agents analysis, Food Preservation methods, Brassica chemistry, Brassica metabolism, Food Storage, Taste, Nutritive Value, Amino Acids, Diamino analysis, Amino Acids, Diamino metabolism
- Abstract
The bacterial derived osmolyte ectoine has been shown to stabilize cell structure and function, a property that may help to extend the shelf life of broccoli. The impact of ectoine on broccoli stored for 4 d at 20 °C and 90% relative humidity was investigated. Results indicated that 0.20% ectoine treatment maintained the quality of broccoli, by reducing rate of respiration and ethylene generation, while increasing the levels of total phenolics, flavonoids, TSS, soluble protein, and vitamin C, relative to control. Headspace-gas chromatography-mass spectrometry, transcriptomic and metabolomic analyses revealed that ectoine stabilized aroma components in broccoli by maintaining level of volatile compounds and altered the expression of genes and metabolites associated with sulfur metabolism, as well as fatty acid and amino acid biosynthesis pathways. These findings provide a greater insight into how ectoine preserves the flavor and nutritional quality of broccoli, thus, extending its shelf life., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
- Full Text
- View/download PDF