Salicylic acid treatment inhibits cold-induced sweetening by regulating the transcription factors StAP2/ERF and StNAC2 in potato

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成果类型：

期刊论文

作者：

Zhang, Jiadi;Lin, Qiong;Mao, Linli;Min, Ting;Guan, Wenqiang;...

通讯作者：

Wang, HX

作者机构：

[Wang, Hongxun; Zhang, Jiadi; Wang, HX; Mao, Linli; Min, Ting] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan, Peoples R China.

[Zhang, Jiadi] Northwest Univ, Sch Food Sci & Engn, Xian, Peoples R China.

[Zhang, Jiadi; Mao, Linli; Lin, Qiong] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Qual & Safety Control Storage & T, Beijing, Peoples R China.

[Guan, Wenqiang] Tianjin Univ Commerce, Coll Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin, Peoples R China.

[Qi, Xin] Tianjin Acad Agr Sci, Tianjin, Peoples R China.

通讯机构：

[Wang, HX ] W

Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan, Peoples R China.

语种：

英文

关键词：

Potato;cold-induced sweetening (CIS);salicylic acid;transcription factors;post-harvest storage

期刊：

食品品质与安全研究(英文版)

ISSN：

2399-1399

年：

2024

卷：

DOI：

10.1093/fqsafe/fyae036

基金类别：

National Natural Science Foundation of China [32072281]; Youth Innovation Program of the Chinese Academy of Agricultural Sciences [Y2024QC12]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Cold-induced sweetening (CIS) results in browning and acrylamide formation in fried potato products. beta-Amylase (BAM) and vacuolar invertase (INV) are crucial for starch-sugar conversion in cold-stored potatoes. This research investigates the effects of salicylic acid (SA) treatment on the CIS of potatoes and gene regulation during this process. The findings revealed that the SA treatment significantly alleviated CIS by suppressing StBAM1 and StINV1 expression in potato. Moreover, the expression of two transcription factors (TFs), StAP2/ERF and StNAC2, was inhibited by SA treatment. Transien...

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Salicylic acid treatment inhibits cold-induced sweetening by regulating the transcription factors StAP2/ERF and StNAC2 in potato

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