Starch Degradation and Sucrose Accumulation of Lily Bulbs after Cold Storage.

ABSTRACT: Functional lilies are a group of edible lily cultivars with great potential for landscape application. Low-temperature storage can significantly improve their taste, but the knowledge of this process is largely unknown. In this study, we used the functional lilies 'Fly Shaohua' and 'Fly Tiancheng' as materials. Through physiological observation and transcriptome analysis during the bulbs' cold storage, it was found that the starch degradation and sucrose accumulation in bulbs contributed to taste improvement. After 60 d of cold storage, the sucrose accumulation was highest and the starch content was lower in the bulbs, suggesting this time-point was optimal for consumption. Accompanying the fluctuation of sucrose content during cold storage, the enzyme activities of sucrose phosphate synth

SUBMITTER: Yu J 

PROVIDER: S-EPMC9029042 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature