Calcium chloride connects potato greening and enzymatic browning through salicylic acid.

ABSTRACT: Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them. Whether there is a correlation between the two has yet to be studies. In this research, we conducted transcriptome analysis of non-greening and greening potatoes, identifying several browning-related genes (polyphenol oxidase genes and peroxidase genes). Compared to non-greening potatoes, greening potatoes exhibited a greater browning degree. And calcium chloride (CaCl₂) can inhibit both greening and enzymatic browning. However, the inhibitory effect on potatoes was weakened when treated simultaneously with SA synthesis inhibitor and CaCl₂, indicating that CaCl₂ ca

SUBMITTER: Shi J 

PROVIDER: S-EPMC11638626 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature