The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment.

ABSTRACT: Fresh-cut taro, renowned for its high nutritional value and convenience, is prone to rapid browning post-cutting, which hinders its storage life. This study focused on the effects of L-ascorbic acid (AA) combined with ultrasound (US) treatment (AS) on the storage quality and transcriptome analysis of fresh-cut slices of Yongding June Red Taro. Compared to the control (CK) group, AS treatment effectively reduced the weight loss rate of taro slices, maintained higher hardness, delayed the increase of browning, and inhibited the accumulation of O₂^- and H₂O₂. Furthermore, the AS group showed increased glutathione levels and maintained higher activities of ascorbate peroxidase and glutathione reductase, yet decreased the contents of flavonoids and red

SUBMITTER: Chen L 

PROVIDER: S-EPMC11650271 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature