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Position: Home > Articles > Effects of UV-B treatment on controlling lignification and quality of bamboo (Phyllostachys prominens) shoots without sheaths during cold storage Journal of Integrative Agriculture 2020,19 (5)

Effects of UV-B treatment on controlling lignification and quality of bamboo (Phyllostachys prominens) shoots without sheaths during cold storage

作者：

Zheng Jian;Li Sheng-e;Ali, Maratab;Huang Qi-hui;Zhneg Xiao-lin;Pang Lin-jiang

单位：

Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Peoples R China;Zhejiang A&F Univ, Sch Agr & Food Sci, Hangzhou 311300, Peoples R China

关键词：

bamboo shoot;lignification;quality;UV-B treatment;cold storage

摘要：

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)degrees 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 ammonialyase (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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Effects of UV-B treatment on controlling lignification and quality of bamboo (Phyllostachys prominens) shoots without sheaths during cold storage

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