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Molecular Mechanisms through Which Short-Term Cold Storage Improves the Nutritional Quality and Sensory Characteristics of Postharvest Sweet Potato Tuberous Roots: A Transcriptomic Study.

ABSTRACT: Sweet potato (Ipomoea batatas (L.) Lam.) is a commercially relevant food crop with high demand worldwide. This species belongs to the Convolvulaceae family and is native to tropical and subtropical regions. Storage temperature and time can adversely affect tuberous roots' quality and nutritional profile. Therefore, this study evaluates the effect of storage parameters using physicochemical and transcriptome analyses. Freshly harvested tuberous roots (Xingxiang) were stored at 13 °C (control) or 5 °C (cold storage, CS) for 21 d. The results from chilling injury (CI) evaluation demonstrated that there was no significant difference in appearance, internal color, weight, and relative conductivity between tuberous roots stored at 13 and 5 °C for 14 d and indicated that short-term CS for 14 d promoted the accumulation of sucrose, chlorogenic acid, and amino acids with no CI symptoms development. This, in turn, improved sweetness, antioxidant capacity, and nutritional value of the tuberous roots. Transcriptome analyses revealed that several key genes associated with sucrose, chlorogenic acid, and amino acid biosynthesis were upregulated during short-term CS, including sucrose synthase, sucrose phosphate synthase, phenylalanine ammonia-lyase, 4-coumarate-CoA ligase, hydroxycinnamoyl-CoA quinate hydroxycinnamoyltransferase, serine hydroxymethyltransferase, alanine aminotransferase, arogenate dehydrogenase, and prephenate dehydratase. These results indicated that storage at 5 °C for 14 d could improve the nutritional quality and palatability of sweet potato tuberous roots without compromising their freshness.

SUBMITTER: Zhou S

PROVIDER: S-EPMC8469081 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Storage temperature affects the rate and extent of wound-healing in a number of root and tuber crops. The effect of storage temperature on wound-healing in sugarbeet (Beta vulgaris L.) roots, however, is largely unknown. Wound-healing of sugarbeet roots was investigated using surface-abraded roots stored at 6 and 12°C for 28 days. Surface abrasions are common injuries of stored roots, and the storage temperatures used are typical of freshly harvested or rapidly cooled roots. Transpiration rate from the wounded surface and root weight loss were used to quantify wound healing. At 12°C, transpiration rate from the wounded surface declined within 14 days and wounded roots lost weight at a rate similar to unwounded controls. At 6°C, transpiration rate from the wounded surface did not decline in the 28 days after injury, and wounded roots lost 44% more weight than controls after 28 days storage. Melanin formation, lignification, and suberization occurred more rapidly at 12°C than at 6°C, and a continuous layer of lignified and suberized cells developed at 12°C, but not at 6°C. Examination of enzyme activities involved in melanin, lignin, and suberin formation indicated that differences in melanin formation at 6 and 12°C were related to differences in polyphenol oxidase activity, although no relationships between suberin or lignin formation and phenylalanine ammonia lyase or peroxidase activity were evident. Wound-induced respiration was initially greater at 12°C than at 6°C. However, with continued storage, respiration rate of wounded roots declined more rapidly at 12°C, and over 28 days, the increase in respiration due to injury was 52% greater in roots stored at 6°C than in roots stored at 12°C. The data indicate that storage at 6°C severely slowed and impaired wound-healing of surface-abraded sugarbeet roots relative to roots stored at 12°C and suggest that postharvest losses may be accelerated if freshly harvested roots are cooled too quickly.

Dataset Information

Molecular Mechanisms through Which Short-Term Cold Storage Improves the Nutritional Quality and Sensory Characteristics of Postharvest Sweet Potato Tuberous Roots: A Transcriptomic Study.

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