Investigating the relationship between volatile components and differentially expressed proteins in broccoli heads during storage in high CO2 atmospheres

Controlled atmosphere storage drive proteomic change in Chinese Daohuaxiang

“…GAPDH is a key enzyme in the glycolytic pathway, and DHX obtained energy from the degradation metabolism of sugars through the glycolytic pathway during 35 % CO 2 -CA storage. Wang et al (2019) also found that ATP-dependent 6-phosphofructokinase and other proteins related to the glycolysis of broccoli head were downregulated in 50 % CO 2 -CA storage. Additionally, they suggested that glycolysis pathway metabolism increased along with an increase in CO 2 concentration ( Wang et al, 2019 ).…”

“… Wang et al (2019) also found that ATP-dependent 6-phosphofructokinase and other proteins related to the glycolysis of broccoli head were downregulated in 50 % CO 2 -CA storage. Additionally, they suggested that glycolysis pathway metabolism increased along with an increase in CO 2 concentration ( Wang et al, 2019 ). During the low oxygen storage of DHX, the pathways involved in energy production also included sulfur metabolism, which was influenced by sulfite reductase [ferredoxin], chloroplastic-like, a major protein whose expression was upregulated during 35 % CO 2 -CA storage.…”

“…Studies have found that a suitably controlled O 2 /CO 2 atmosphere can extend the shelf-life of postharvest broccoli, limiting the occurrence of off-flavor ( Li, Zhang, Guo, & Nian, 2014 ). Conversely, an offensive flavor was present in broccoli stored in unsuitable O 2 /CO 2 atmospheres ( Li et al, 2014 ), especially under high CO 2 conditions ( Wang et al, 2019 ). Despite the successful commercial application of CA storage, the mechanisms governing protein changes during senescence and their modulation by N 2 or CO 2 during rice preservation remain incompletely understood.…”

Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage

“…Fresh-cut broccoli is highly nutritious, serving as an excellent source of vitamins, phenolic compounds, and glucosinolates, which have antioxidant, anticancer, and metabolic balance properties [ 2 ]. However, fresh-cut broccoli is prone to severe quality deterioration, such as that caused by chlorophyll degradation [ 3 ]; production of off-odors [ 4 ]; and loss of nutrients and antioxidants [ 5 ], which limit its market circulation and sales. Therefore, effective and safe technologies, such as voltage electrostatic fields [ 6 ], UV-C [ 7 ], ultrasonication [ 8 ], and selenium-chitosan [ 9 ], need to be developed in the fresh-cut broccoli industry.…”