Search

A proposed model illustrating the response of broccoli to exogenous application of 5 mg/L folic acid based on an integrated analysis of DNA methylation, transcriptome, and metabolome data. Red word represents a positive effect while green word represents a negative effect. [Display omitted] • Application of FA on the postharvest physiology of fruits and vegetables during storage. • FA treatment changed the level of DNA methylation, transcription and metabolites in broccoli. • The main methylation type of broccoli is the CHH type. • FA treatment affected the methylation level and increased nutraceutical content. • FA treatment can delay in yellowing and inhibited off-odor biogenesis. Folic acid (FA) is a critical metabolite in all living organisms and an important nutritional component of broccoli. Few studies have been conducted on the impact of an exogenous application of FA on the postharvest physiology of fruits and vegetables during storage. In this regard, the mechanism by which an exogenous application of FA extends the postharvest quality of broccoli is unclear. This study utilized a multicomponent analysis to investigate how an exogenous application of FA effects the postharvest quality of broccoli. Broccoli was soaked in 5 mg/L FA for 10 min and the effect of the treatment on the appearance and nutritional quality of broccoli was evaluated. These data were combined with transcriptomic, metabolomic, and DNA methylation data to provide insight into the potential mechanism by which FA delays senescence. The FA treatment inhibited the yellowing of broccoli during storage. CHH methylation was identified as the main type of methylation that occurs in broccoli and the FA treatment was found to inhibit DNA methylation, promote the accumulation of endogenous FA and chlorophyl, and inhibit ethylene biosynthesis in stored broccoli. The FA treatment also prevented the formation of off-odors by inhibiting the degradation of glucosinolate. FA treatment inhibited the loss of nutrients during the storage of broccoli, delayed its yellowing, and inhibited the generation of off-odors. Our study provides deeper insight into the mechanism by which the postharvest application of FA delays postharvest senescence in broccoli and provides the foundation for further studies of postharvest metabolism in broccoli. [ABSTRACT FROM AUTHOR]

The quality and taste of 'Beijing New 3′ (N3) and Beijing New 1′ (N1) Chinese cabbage was assessed using physiological indicators monitored during storage and by transcriptome profiling conducted at 0, 25, and 100 d of storage. Results indicated that N3 had better storage longevity and postharvest quality, relative to N1. Electrolyte leakage values in N3 increased at a slower rate than they did in N1 cabbage during the latter stages of storage (125 days), while ethylene levels and respiratory rates were also lower in N3 cabbage than in N1 cabbage during the entire period of storage. The N3 variety had a higher sugar content (mainly glucose and fructose) during storage than the N1 variety. The expression level of genes involved in sugar metabolism, such as hexokinase (HK) , sucrose synthase (SUS) , phosphofructokinase (PFK) , fructose bisphosphate aldolase (FBA) , PCKA (Phosphoenolpyruvate carboxykinase) , ALDO (aldose) , GAPDH (glyceraldehyde phosphate dehydrogenase) , and ENO (Enolase) were higher in N3 than in N1, while the expression level of GPI (Glycosylphosphatidylinositol) and PGM (Phosphoglucomutase) was lower. These results provide valuable information on the quality and taste of Chinese cabbage, especially in relation to sugar metabolism, and indicated that N3 had better postharvest storage properties than N1. • Quality and taste of two Chinese cabbage was assessed during postharvest storage. • N3 had better storage longevity and postharvest quality compared with N1. • The N3 variety had higher sugar content during storage than the N1 variety. • Expression of key genes involved in sugar metabolism show differences in N3 and N1. • Results provide valuable information on the quality and taste of Chinese cabbage. [ABSTRACT FROM AUTHOR]

Low-level white light-emitting diode (LED) irradiation can postpone postharvest senescence in pakchoi, however, the effect on postharvest amino acid metabolism is poorly understood. In this study, metabolomic and transcriptomic data were used to investigate amino acid metabolism in LED-treated pakchoi. Results indicated that LED irradiation had a considerable effect on the metabolism of several amino acids (histidine, cysteine and methionine, tryptophan, glycine, serine and threonine, lysine, and arginine and proline), with glycine, serine, and threonine metabolism being the most affected. The level of gene expression and metabolites related to the affected amino acids in LED-treated samples was closer to the levels in initial samples. LED irradiation was also found to increase soluble protein content, and decrease protease activity and amino acids level at 5 d of storage. These results indicate that the primary mechanism by which white LED irradiation delays pakchoi senescence is through the regulation of amino acid metabolism. • LED treatment impacts glycine, serine, and threonine metabolism in harvested pakchoi. • LED treatment increases soluble protein content in harvested pakchoi. • LED treatment inhibits proteinase activity and decreases the level of amino acids. [ABSTRACT FROM AUTHOR]