Effects of UV-B treatment on controlling lignification and quality of bamboo (Phyllostachys prominens) shoots without sheaths during cold storage |
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| Authors: | ZHENG Jian LI Sheng-e Maratab ALI HUANG Qi-hui ZHNEG Xiao-lin PANG Lin-jiang |
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| Affiliation: | 1 College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R.China2 School of Agriculture and Food Science, Zhejiang A&F University, Hangzhou 311300, P.R.China |
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| Abstract: | For evaluating the effects of UV-B treatment on lignification and quality of bamboo (Phyllostachys prominens) shoots during postharvest, fresh bamboo shoots without sheaths were irradiated with UV-B at a dose of 8.0 kJ m–2 and then stored at (6±1)°C along with 85–90% relative humidity (RH) for 15 d. The results showed that UV-B treatment apparently slowed down the increase rates of flesh firmness, weight loss, and contents of cellulose and lignin. It also decreased the activities of 4-coumarate CoA ligase (4CL), peroxidase (POD), cinnamyl alcohol dehydrogenase (CAD) and phenylalanine ammonia-lyase (PAL) and the expression of their encoding genes during cold storage. It was suggested that these effects of UV-B treatment on decreases in these enzymatic activities and the expression of encoding genes might collectively regulate lignin synthesis and accumulation in the flesh of bamboo shoots and consequently benefit in maintaining the edible quality of bamboo shoots during cold storage. |
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| Keywords: | bamboo shoot lignification quality UV-B treatment cold storage |
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