Effect of cutting on ascorbic acid oxidation and recycling in fresh-cut baby spinach (Spinacia oleracea L.) leaves |
| |
| Institution: | 1. Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy;2. Department of Science Agriculture, Food, & Environment (SAFE), University of Foggia, Italy;1. Laboratory of Postharvest Physiology, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1 Gakuen-cho, Nakaku, Sakai, Osaka 599-8531, Japan;2. USDA-ARS Horticultural Research Laboratory, 2001 South Rock Road, Ft. Pierce, FL 34945, USA;1. Ministry of Education Key Laboratory of Environmental Remediation and Ecosystem Health, College of Environmental and Resources Science, Zhejiang University, Hangzhou, 310058, People’s Republic of China;2. University of Florida, Institute of Food and Agricultural Sciences, Indian River Research and Education Center, Fort Pierce, FL, 34945, United States;1. Grupo de Investigación en Ingeniería de Alimentos, (Universidad Nacional de Mar del Plata - CONICET), Argentina;2. Instituto de Investigación en Ciencia y Tecnología de Materiales (Universidad Nacional de Mar del Plata - CONICET), Argentina;1. Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agriculture Sciences, 100081, Beijing, China;2. Rijk Zwaan Breeding B.V., 2678 ZG, De Lier, the Netherlands;3. Hellenic Mediterranean University, Department of Agriculture, Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Specialization of Floriculture and Landscape Architecture, Estavromenos, Heraklion, Crete, 71004, Greece;4. Hellenic Agricultural Organization ELGO-DIMITRA, Institute of Olive Tree, Subtropical Crops and Viticulture, Department of Viticulture, Vegetable Crops, Floriculture and Plant Protection, 32A Kastorias Street, 71307, Heraklion, Crete, Greece;5. Boyce Thompson Institute for Plant Research, Cornell University, Ithaca, NY, USA;1. College of Life Sciences, Dalian Minzu University, Dalian, 116600, China;2. Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, 116600, China |
| |
| Abstract: | Fresh-cut spinach during processing undergoes several mechanical procedures such as cutting, which may induce stress responses. These stresses may trigger the accumulation of harmful reactive oxygen species (ROS). Plants respond through a wide range of mechanisms and ascorbic acid (AsA) has an important role. The combined effect of cutting, temperature and storage time on AsA recycling route in spinach fresh-cut leaves was studied. AsA, gene expression and activities of the enzymes involved in the AsA oxidation and recycling were considered. Spinach leaves were cut in six pieces and stored at 4 °C or 20 °C. AsA content and enzymes activities were measured over six days of storage, while gene expression analyses were performed in a time-point experiment within 24 h after cutting. Results showed that AsA decreased after cutting (from 19.41 mg/100 g FW to 15 mg/100 g FW) and generally was higher in samples stored at 4 °C. After six days, AsA was 10 mg/100 g in control and 5 mg/100 g FW in cut leaves. The expression of genes and activities of the enzymes involved in the AsA oxidation and recycling route were, for some enzymes, in accordance with AsA levels. The APX (EC 1.11.1.11) activity after cutting increased up to 290 nmol AsA mg?1 prot min?1 compared to the control with 190 nmol AsA mg?1 prot min?1. AsA reduction is firstly affected by temperature and aggravated by cutting procedures. AsA represents a valuable postharvest quality indicator of freshness in spinach leaves. |
| |
| Keywords: | Ascorbic acid Fresh-cut Gene expression Storage Cut leaves |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
