Impact of light quality (white, red, blue light and UV-C irradiation) on changes in anthocyanin content and dynamics of PAL and POD activities in apical and basal spear sections of white asparagus after harvest

Huyskens-Keil, Susanne; Eichholz-Dündar, I.; Hassenberg, Karin; Herppich, Werner B.

doi:10.1016/j.postharvbio.2019.111069

Cited by 42 publications

(31 citation statements)

References 52 publications

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“…In accordance with previous studies [299,300], results demonstrated that anthocyanin biosynthetic and regulatory genes are considerably down-regulated in absence of light and pigments are not synthesized in dark conditions, suggesting that light conditions are a key factor for anthocyanin biosynthesis and accumulation. This is further corroborated by the findings of Huyskens-Keil et al [301] who showed the effects of light quality (white, red, blue, UV-C) on the activity of phenylalanine ammonia-lyase (PAL) and peroxidase (POD) and the synthesis and accumulation of anthocyanins in basal and apical segments of white asparagus spears during postharvest storage. Postharvest conditions and handling may in fact considerably affect the stability of anthocyanins.…”

Section: Asparagussupporting

confidence: 76%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

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Section: Asparagussupporting

confidence: 76%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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“…Superoxide dismutase (SOD) was determined by NBT method 50 . Peroxidase (POD) was determined by guaiacol method 51 . Catalase (CAT) was determined by hydrogen peroxide method 49 .…”

Section: Substrate and Methodsmentioning

confidence: 99%

Effects of cadmium stress on physiological indexes and fruiting body nutritions of Agaricus brasiliensis

Liu

Cai

Yuan

et al. 2021

Sci Rep

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In this study, 0, 0.5, 1, 1.5, 2, 4, 6 and 8 mg·kg−1 of cadmium were added to the cultivation materials. In order to study the effects of different concentrations of Cd stress on J1 and J77, the contents of antioxidant enzymes, proline and malondialdehyde, Cd content, agronomic traits and yield of fruiting bodies of Agaricus brasiliensis were determined, and the nutritional components such as polysaccharide, triterpene, protein, total sugar and total amino acid were determined. The results showed that the physiological indexes of strain J1 and J77 changed regularly under different concentrations of Cd stress. J1 was a high absorption and low tolerance variety, while J77 was a low absorption and high tolerance variety. Low concentration of Cd promoted the growth of strain J1, and higher concentration of Cd promoted the growth of strain J77. The contents of protein and total amino acids in the two strains changed greatly, followed by polysaccharides, which indicated that Cd stress had the greatest impact on the three nutrients, and other nutrients were not sensitive to Cd stress.

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“…Anthocyanin is an important composition of polyphenols and possesses antioxidant properties to protect humans from many chronic diseases by scavenging radicals and reducing reactive oxygen species formation (Bakuradze et al, 2019). Anthocyanin biosynthesis was associated with various environmental factors, such as temperature and light (An et al, 2020;Huyskens-Keil et al, 2020). In this study, CCoAOMT, which was a gene upstream of anthocyanin biosynthesis, was induced by red light.…”

Section: Discussionmentioning

confidence: 79%

Red Light Regulates the Metabolite Biosynthesis in the Leaves of “Huangjinya” Through Amino Acid and Phenylpropanoid Metabolisms

Song

Niu

et al. 2022

Front. Plant Sci.

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“Huangjinya” is a light-sensitive albino variety and is widely cultivated in China. It has been proved that red light could promote the vegetable growth of plants. However, the mechanism of “Huangjinya” in response to a red light is unclear. This study used high-throughput sequencing technology to analyze the transcriptome of tender shoots of “Huangjinya” under the white and red light supplement conditions. At the same time, liquid chromatography tandem mass spectrometry (LC-MS) was used to analyze metabolite changes under different light conditions. Transcriptome analysis revealed that a total of 174 differentially expressed genes (DEGs) were identified after the red light supplement. Kyoto encyclopedia of genes and genomes (KEGG) classification indicated that amino acid metabolism enriched the most DEGs. In addition, two phenylpropanoid metabolism-related genes and five glutathione S-transferase genes (CsGSTs) were found to be expressed differently. Metabolome analysis revealed that 193 differential metabolites were obtained. Being the same as transcriptome analysis, most differential metabolites were enriched in amino acids, sweet and umami tasting amino acids were increased, and bitter-tasting amino acids were decreased after the red light supplement. In summary, red light supplementary treatment may be propitious to the quality of “Huangjinya” due to its regulatory effect on amino acid metabolism. Also, CsGSTs involved phenylpropanoid metabolism contributed to tea quality changes in “Huangjinya.”

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Impact of light quality (white, red, blue light and UV-C irradiation) on changes in anthocyanin content and dynamics of PAL and POD activities in apical and basal spear sections of white asparagus after harvest

Cited by 42 publications

References 52 publications

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

Effects of cadmium stress on physiological indexes and fruiting body nutritions of Agaricus brasiliensis

Red Light Regulates the Metabolite Biosynthesis in the Leaves of “Huangjinya” Through Amino Acid and Phenylpropanoid Metabolisms

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