The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2017-07-12

AUTHORS

Jie Wu, Wen Liu, Li Yuan, Wen-Qiang Guan, Charles S. Brennan, Yang-Yong Zhang, Jie Zhang, Zhi-Dong Wang

ABSTRACT

Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut red cabbage was 3.0 kJ/m2. Different UV-C irradiation doses resulted in miscellaneous responses for each of the anthocyanin compounds, and these alterations appeared to be dose-dependent. The expression of genes relating to anthocyanin metabolism was altered by UV-C irradiation. For example, genes for biosynthetic enzymes including glycosyltransferase and acyltransferase, as well as R2R3 MYB transcription factors (production of anthocyanin pigment 1 and MYB114), had strongly increased expression following UV-C treatment. These results are in accord with the roles of these gene products in anthocyanin metabolism. This is, to the authors' knowledge, the first report demonstrating that UV-C treatment can increase the antioxidant activity in fresh-cut red cabbage in storage. Moreover, our detailed phytochemical and gene expression analysis establish specific roles for both anthocyanins and metabolism genes in this process. More... »

PAGES

5232

Identifiers

URI

http://scigraph.springernature.com/pub.10.1038/s41598-017-04778-3

DOI

http://dx.doi.org/10.1038/s41598-017-04778-3

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1090546598

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/28701702


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