Hot air treatment alleviates chilling injury of sweet potato tuberous roots by regulating osmoregulatory substances and inducing antioxidant defense system
文献类型： 外文期刊
作者： Cheng, Jinxiao 1 ; Zhang, Xudong 1 ; Miao, Ze 3 ; Wang, Hongyu 3 ; Pang, Lingling 1 ; Pan, Yanfang 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Chinese Acad Agr Sci, Western Agr Res Ctr, Changji 831100, Peoples R China
3.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, Tianjin 300457, Peoples R China
关键词： Sweet potato tuberous roots; Chilling injury; Hot air treatment; Osmoregulatory substances; Antioxidant enzymes; Antioxidant substances
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 459 卷
页码：
收录情况： SCI
摘要： Sweet potato tuberous roots are susceptible to chilling injury (CI) when stored below 10 degrees C. In this study, we investigated the mitigating effects of hot air (HA) treatment on CI. Results showed that HA45 degrees C-3h treatment delayed the CI and internal browning during cold storage. After HA45 degrees C-3h treatment, the cells' structural integrity was maintained, malondialdehyde accumulation and ion leakage were inhibited. Additionally, the osmoregulatory substances, such as total soluble solids, proline were maintained, and soluble protein was enhanced. Higher activity of antioxidant enzymes including superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase, and the antioxidant substances including ascorbic acid, glutathione, total phenols, and flavonoids were observed in sweet potato tuberous roots treated by HA45 degrees C-3h than untreated group. Our study suggested that HA45 degrees C-3h treatment could reduce CI and maintain a better quality of sweet potato tuberous roots following cold storage.
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