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The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.

ABSTRACT: Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut red cabbage was 3.0 kJ/m². Different UV-C irradiation doses resulted in miscellaneous responses for each of the anthocyanin compounds, and these alterations appeared to be dose-dependent. The expression of genes relating to anthocyanin metabolism was altered by UV-C irradiation. For example, genes for biosynthetic enzymes including glycosyltransferase and acyltransferase, as well as R2R3 MYB transcription factors (production of anthocyanin pigment 1 and MYB114), had strongly increased expression following UV-C treatment. These results are in accord with the roles of these gene products in anthocyanin metabolism. This is, to the authors' knowledge, the first report demonstrating that UV-C treatment can increase the antioxidant activity in fresh-cut red cabbage in storage. Moreover, our detailed phytochemical and gene expression analysis establish specific roles for both anthocyanins and metabolism genes in this process.

SUBMITTER: Wu J

PROVIDER: S-EPMC5507880 | biostudies-literature | 2017 Jul

REPOSITORIES: biostudies-literature

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The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.

Wu Jie J Liu Wen W Yuan Li L Guan Wen-Qiang WQ Brennan Charles S CS Zhang Yang-Yong YY Zhang Jie J Wang Zhi-Dong ZD

Scientific reports 20170712 1

Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut red ...[more]

PMID: 28701702

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Project description:Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability. In addition to cold storage, UV radiation has been used experimentally to try to increase nutritional quality and postharvest shelf life, revealing increased antioxidant levels in some fruits and vegetables, including orange carrots. Carrot is one of the main whole and fresh-cut vegetables worldwide. In addition to orange carrots, other root color phenotypes (e.g., purple, yellow, red) are becoming increasingly popular in some markets. The effect of the UV radiation and cold storage has not been explored in these root phenotypes. This study investigated the effect of postharvest UV-C radiation in whole and fresh-cut (sliced and shredded) roots of two purple, one yellow, and one orange-rooted cultivar, with regard to changes in concentration of total phenolics (TP) and hydroxycinnamic acids (HA), chlorogenic acid (CGA), total and individual anthocyanins, antioxidant capacity (by DPPH and ABTS), and superficial color appearance, monitoring such changes during cold storage. Results revealed that the UV-C radiation, the fresh-cut processing, and the cold storage influenced the content of antioxidant compounds and activities to varying extents, depending on the carrot cultivar, the degree of processing, and the phytochemical compound analyzed. UV-C radiation increased antioxidant capacity up to 2.1, 3.8, 2.5-folds; TP up to 2.0, 2.2, and 2.1-folds; and CGA up to 3.2, 6.6, and 2.5-folds, relative to UV-C untreated controls, for orange, yellow, and purple carrots, respectively. Anthocyanin levels were not significantly modified by the UV-C in both purple carrots evaluated. A moderate increase in tissue browning was found in some fresh-cut processed UV-C treated samples of yellow and purple but not orange roots. These data suggest variable potential for increasing functional value by UV-C radiation in different carrot root colors.

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The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.

Publications

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.

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