Combined ultraviolet-C radiation and L-cysteine treatment improves the post-harvest quality and volatile compounds of edible Lanzhou lily bulbs (Lilium davidii var. unicolor) by regulating reactive oxygen species metabolism

Le Cheng; Mingfang Zhang; Haoyue Bai; Fengping Yang; Xiuhai Zhang; Difeng Ren; Yunpeng Du

Food Chemistry: X (Dec 2024)

Combined ultraviolet-C radiation and L-cysteine treatment improves the post-harvest quality and volatile compounds of edible Lanzhou lily bulbs (Lilium davidii var. unicolor) by regulating reactive oxygen species metabolism

Le Cheng,
Mingfang Zhang,
Haoyue Bai,
Fengping Yang,
Xiuhai Zhang,
Difeng Ren,
Yunpeng Du

Affiliations

Le Cheng: Institute of Grassland, Flowers and Ecology, Ornamental & Edible Lily Engineering Research Center of National Forestry and Grassland, Beijing Academy of Agriculture and Forestry Sciences, 100097 Beijing, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China
Mingfang Zhang: Institute of Grassland, Flowers and Ecology, Ornamental & Edible Lily Engineering Research Center of National Forestry and Grassland, Beijing Academy of Agriculture and Forestry Sciences, 100097 Beijing, China
Haoyue Bai: State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China
Fengping Yang: Institute of Grassland, Flowers and Ecology, Ornamental & Edible Lily Engineering Research Center of National Forestry and Grassland, Beijing Academy of Agriculture and Forestry Sciences, 100097 Beijing, China
Xiuhai Zhang: Institute of Grassland, Flowers and Ecology, Ornamental & Edible Lily Engineering Research Center of National Forestry and Grassland, Beijing Academy of Agriculture and Forestry Sciences, 100097 Beijing, China
Difeng Ren: State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China; Corresponding authors.
Yunpeng Du: Institute of Grassland, Flowers and Ecology, Ornamental & Edible Lily Engineering Research Center of National Forestry and Grassland, Beijing Academy of Agriculture and Forestry Sciences, 100097 Beijing, China; Corresponding authors.

Journal volume & issue: Vol. 24
p. 101813

Abstract

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Lanzhou lily bulbs (Lilium davidii var. unicolor) are Chinese traditional edible fruits; however, industrial benefits are limited owing to ineffective post-harvest preservation technology. This study investigated the effect of 4.5 kJ/m2 ultraviolet (UV)-C radiation and 2.0 g/L L-cysteine (L-cys) treatment on storage quality and reactive oxygen species (ROS) metabolism in lily bulbs. The combined UV-C/L-cys treatment inhibited the increase in decay rate, weight loss, ∆E⁎ and reducing sugar content; delayed the decrease of firmness and starch content; retained aromatic volatile compounds; and reduced pungent compounds. UV-C/L-cys treatment reduced H2O2 content, O2·− production rate, lipoxygenase activity and malondialdehyde content by maintaining high ROS-scavenging enzymes (superoxide dismutase and catalase) activities and substances (total phenolic and ascorbic acid) levels, thereby protecting mitochondrial structure. Mantel test indicated that post-harvest quality and volatile compounds were closely related to ROS metabolism. Hence, UV-C/L-cys treatment can efficiently delay lily bulb senescence by reducing ROS accumulation during storage.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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