The effect of BVOCs produced by Lysinibacillus fusiformis and LED irradiation on pigment metabolism in stored broccoli

Junyan Shi; Taishan Huang; Ying Zhang; Zengting Xing; Xiaozhen Yue; Shuzhi Yuan; Hua Li; Xiangbin Xu; Jinhua Zuo; Qing Wang

doi:10.1016/j.foodchem.2023.136068

The effect of BVOCs produced by Lysinibacillus fusiformis and LED irradiation on pigment metabolism in stored broccoli

Food Chem. 2023 Sep 15:420:136068. doi: 10.1016/j.foodchem.2023.136068. Epub 2023 Apr 1.

Authors

Junyan Shi¹, Taishan Huang², Ying Zhang³, Zengting Xing², Xiaozhen Yue⁴, Shuzhi Yuan⁴, Hua Li⁵, Xiangbin Xu⁶, Jinhua Zuo⁷, Qing Wang⁸

Affiliations

¹ Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
² Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
³ Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Life Sciences, Dalian Minzu University, Dalian 116600, China.
⁴ Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
⁵ School of Light Industry, Beijing Technology and Business University, Beijing 100048, China.
⁶ Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China. Electronic address: xbxuibcas@126.com.
⁷ Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. Electronic address: zuojinhua@nercv.org.
⁸ Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. Electronic address: wangqing@nercv.org.

PMID: 37043993
DOI: 10.1016/j.foodchem.2023.136068

Abstract

Volatile organic compounds produced by bacteria (BVOCs) have been proven to effect the postharvest metabolism of fruits and vegetables. The quality, color and antioxidant capacity of membrane lipids of broccoli in storage were effectively maintained by fumigation with BVOCs produced by Lysinibacillus fusiformis combined with white light emitting diode (LED) technology. An analysis of the transcriptome and metabolome of broccoli treated with the combined LED-BVOCs technology resulted in the identification of 49 differentially expressed genes (DEGs) and 13 differentially abundant metabolites (DAMs) involved in photosynthesis (32/0 DEGs upregulated/downregulated; 0/0 DAMs with increased/decreased abundance), chlorophyll (7/0; 1/2), carotenoid (5/0; 1/4) and flavonoid (3/3; 3/2) metabolism. The maintenance of green color in harvested broccoli treated by LED-BVOCs was associated with DEGs and DAMs that inhibited chlorophyll degradation and carotenoid accumulation. Our study provides a theoretical basis for understanding the delayed senescence of broccoli during storage using BVOCs-LED technology.

Keywords: Bacterial volatile organic compounds (BVOCs); Broccoli; Light emitting-diodes (LED) irradiation; Lysinibacillus fusiformis; Transcriptome and metabolome; Yellowing.

MeSH terms

Antioxidants / pharmacology
Brassica* / metabolism
Carotenoids / metabolism
Chlorophyll / metabolism
Gene Expression Regulation, Plant

Substances

Antioxidants
Carotenoids
Chlorophyll

Supplementary concepts

Lysinibacillus fusiformis