Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli
Abstract Bacterial volatile organic compounds (BVOCs) are biological volatiles that can have a positive effect on the postharvest preservation of fruits and vegetables. In the present study, fumigation of broccoli with BVOCs released by Lysinibacillus fusiformis supplemented with light‐emitting diod...
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| Format: | Article |
| Language: | English |
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Wiley
2025-01-01
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| Series: | Food Frontiers |
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| Online Access: | https://doi.org/10.1002/fft2.500 |
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| author | Taishan Huang Junyan Shi Xiaozhen Yue Shuzhi Yuan Xiangbin Xu Jinhua Zuo Qing Wang |
| author_facet | Taishan Huang Junyan Shi Xiaozhen Yue Shuzhi Yuan Xiangbin Xu Jinhua Zuo Qing Wang |
| author_sort | Taishan Huang |
| collection | DOAJ |
| description | Abstract Bacterial volatile organic compounds (BVOCs) are biological volatiles that can have a positive effect on the postharvest preservation of fruits and vegetables. In the present study, fumigation of broccoli with BVOCs released by Lysinibacillus fusiformis supplemented with light‐emitting diode (LED) white light irradiation reduced the accumulation of reactive oxygen species in broccoli during senescence, enhanced the synthesis and accumulation of antioxidant substances, and increased antioxidant enzyme activity in stored broccoli. Compared to the control group (CK), transcriptomic and metabolic analyses of the composite treatment group (LED‐BVOCs) on the 4 days of storage identified 3/1, 7/0, 1/1, 20/6, and 6/1 differentially expressed genes (DEGs)/differentially abundant metabolites in metabolic pathways related to ascorbic acid, glutathione, glucosinolate, polyphenols, and methionine, respectively, and there were 4 DEGs involved in the regulation of senescence during ethylene signal transduction. It is evident that LED‐BVOCs treatment can effectively regulate the metabolic processes of antioxidants in broccoli during storage. Overall, the LED‐BVOCs treatment improved the antioxidant capacity and reduced ethylene production in stored broccoli, thus delaying senescence. Our study provides new insights on the ability of using BVOCs as biopreservatives to improve the antioxidant capacity and delay senescence of broccoli during storage. |
| format | Article |
| id | doaj-art-e7c4c4d374f24ba7b07067ba73c61c09 |
| institution | OA Journals |
| issn | 2643-8429 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Wiley |
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| series | Food Frontiers |
| spelling | doaj-art-e7c4c4d374f24ba7b07067ba73c61c092025-08-20T01:55:22ZengWileyFood Frontiers2643-84292025-01-016144846410.1002/fft2.500Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoliTaishan Huang0Junyan Shi1Xiaozhen Yue2Shuzhi Yuan3Xiangbin Xu4Jinhua Zuo5Qing Wang6Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture Beijing Key Laboratory of Fruits and Vegetables Storage and Processing Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture National Engineering Research Center for Vegetables Beijing Academy of Agriculture and Forestry Sciences Beijing ChinaKey Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture Beijing Key Laboratory of Fruits and Vegetables Storage and Processing Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture National Engineering Research Center for Vegetables Beijing Academy of Agriculture and Forestry Sciences Beijing ChinaKey Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture Beijing Key Laboratory of Fruits and Vegetables Storage and Processing Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture National Engineering Research Center for Vegetables Beijing Academy of Agriculture and Forestry Sciences Beijing ChinaKey Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture Beijing Key Laboratory of Fruits and Vegetables Storage and Processing Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture National Engineering Research Center for Vegetables Beijing Academy of Agriculture and Forestry Sciences Beijing ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province School of Food science and engineering Hainan University Haikou ChinaKey Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture Beijing Key Laboratory of Fruits and Vegetables Storage and Processing Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture National Engineering Research Center for Vegetables Beijing Academy of Agriculture and Forestry Sciences Beijing ChinaKey Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture Beijing Key Laboratory of Fruits and Vegetables Storage and Processing Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture National Engineering Research Center for Vegetables Beijing Academy of Agriculture and Forestry Sciences Beijing ChinaAbstract Bacterial volatile organic compounds (BVOCs) are biological volatiles that can have a positive effect on the postharvest preservation of fruits and vegetables. In the present study, fumigation of broccoli with BVOCs released by Lysinibacillus fusiformis supplemented with light‐emitting diode (LED) white light irradiation reduced the accumulation of reactive oxygen species in broccoli during senescence, enhanced the synthesis and accumulation of antioxidant substances, and increased antioxidant enzyme activity in stored broccoli. Compared to the control group (CK), transcriptomic and metabolic analyses of the composite treatment group (LED‐BVOCs) on the 4 days of storage identified 3/1, 7/0, 1/1, 20/6, and 6/1 differentially expressed genes (DEGs)/differentially abundant metabolites in metabolic pathways related to ascorbic acid, glutathione, glucosinolate, polyphenols, and methionine, respectively, and there were 4 DEGs involved in the regulation of senescence during ethylene signal transduction. It is evident that LED‐BVOCs treatment can effectively regulate the metabolic processes of antioxidants in broccoli during storage. Overall, the LED‐BVOCs treatment improved the antioxidant capacity and reduced ethylene production in stored broccoli, thus delaying senescence. Our study provides new insights on the ability of using BVOCs as biopreservatives to improve the antioxidant capacity and delay senescence of broccoli during storage.https://doi.org/10.1002/fft2.500antioxidantbacterial volatile organic compounds (BVOCs)biopreservationbroccoliethyleneLED irradiation |
| spellingShingle | Taishan Huang Junyan Shi Xiaozhen Yue Shuzhi Yuan Xiangbin Xu Jinhua Zuo Qing Wang Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli Food Frontiers antioxidant bacterial volatile organic compounds (BVOCs) biopreservation broccoli ethylene LED irradiation |
| title | Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli |
| title_full | Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli |
| title_fullStr | Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli |
| title_full_unstemmed | Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli |
| title_short | Bacterial volatile organic compounds supplemented with light‐emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli |
| title_sort | bacterial volatile organic compounds supplemented with light emitting diode lighting enhance antioxidant capacity and delay senescence in broccoli |
| topic | antioxidant bacterial volatile organic compounds (BVOCs) biopreservation broccoli ethylene LED irradiation |
| url | https://doi.org/10.1002/fft2.500 |
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