Abstract：
:In 'Crimson Seedless' grapes, the appearance of senescence caused by abnormal dark red color, the loss of crisp taste caused by the decrease in firmness, and the fading of sweetness caused by the decrease in total soluble sugar (TSS) are the main problems affecting its edible qualities after storage. In the mesocarp, burdock fructooligosaccharide (BFO) restricted sucrose export; therefore, more carbohydrates were retained directly leading to higher TSS and sweetness, and cell osmotic pressure and firmness were retained indirectly. In the exocarp, BFO restricted sucrose import; therefore, the signal molecule sucrose was reduced and the senescence-related processes were inhibited. The downregulation of SUC12 and SUC27 by BFO may play an important role in restricting sucrose transportation. The opposing effects exhibited by exogenous sucrose treatments compared to those of BFO further verified these mechanisms. Based on the above mechanisms, sucrose transportation mediates the fresh-keeping effects of BFO in 'Crimson Seedless' grapes.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sun F,Zhu L,Wang X,Cheng J,Cui B,Liu J,Tan F,Fu Mdoi
10.1016/j.foodchem.2020.127437subject
Has Abstractpub_date
2020-12-01 00:00:00pages
127437eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31299-1journal_volume
332pub_type
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