The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage

Abstract Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanid...

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Autores principales:	Jie Wu, Wen Liu, Li Yuan, Wen-Qiang Guan, Charles S. Brennan, Yang-Yong Zhang, Jie Zhang, Zhi-Dong Wang
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d5aab04a82f94a67aaec9cf30592e745
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spelling	oai:doaj.org-article:d5aab04a82f94a67aaec9cf30592e7452021-12-02T11:51:12ZThe influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage10.1038/s41598-017-04778-32045-2322https://doaj.org/article/d5aab04a82f94a67aaec9cf30592e7452017-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-04778-3https://doaj.org/toc/2045-2322Abstract Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut red cabbage was 3.0 kJ/m2. Different UV-C irradiation doses resulted in miscellaneous responses for each of the anthocyanin compounds, and these alterations appeared to be dose-dependent. The expression of genes relating to anthocyanin metabolism was altered by UV-C irradiation. For example, genes for biosynthetic enzymes including glycosyltransferase and acyltransferase, as well as R2R3 MYB transcription factors (production of anthocyanin pigment 1 and MYB114), had strongly increased expression following UV-C treatment. These results are in accord with the roles of these gene products in anthocyanin metabolism. This is, to the authors’ knowledge, the first report demonstrating that UV-C treatment can increase the antioxidant activity in fresh-cut red cabbage in storage. Moreover, our detailed phytochemical and gene expression analysis establish specific roles for both anthocyanins and metabolism genes in this process.Jie WuWen LiuLi YuanWen-Qiang GuanCharles S. BrennanYang-Yong ZhangJie ZhangZhi-Dong WangNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-11 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Jie Wu Wen Liu Li Yuan Wen-Qiang Guan Charles S. Brennan Yang-Yong Zhang Jie Zhang Zhi-Dong Wang The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
description	Abstract Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut red cabbage was 3.0 kJ/m2. Different UV-C irradiation doses resulted in miscellaneous responses for each of the anthocyanin compounds, and these alterations appeared to be dose-dependent. The expression of genes relating to anthocyanin metabolism was altered by UV-C irradiation. For example, genes for biosynthetic enzymes including glycosyltransferase and acyltransferase, as well as R2R3 MYB transcription factors (production of anthocyanin pigment 1 and MYB114), had strongly increased expression following UV-C treatment. These results are in accord with the roles of these gene products in anthocyanin metabolism. This is, to the authors’ knowledge, the first report demonstrating that UV-C treatment can increase the antioxidant activity in fresh-cut red cabbage in storage. Moreover, our detailed phytochemical and gene expression analysis establish specific roles for both anthocyanins and metabolism genes in this process.
format	article
author	Jie Wu Wen Liu Li Yuan Wen-Qiang Guan Charles S. Brennan Yang-Yong Zhang Jie Zhang Zhi-Dong Wang
author_facet	Jie Wu Wen Liu Li Yuan Wen-Qiang Guan Charles S. Brennan Yang-Yong Zhang Jie Zhang Zhi-Dong Wang
author_sort	Jie Wu
title	The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
title_short	The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
title_full	The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
title_fullStr	The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
title_full_unstemmed	The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
title_sort	influence of postharvest uv-c treatment on anthocyanin biosynthesis in fresh-cut red cabbage
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/d5aab04a82f94a67aaec9cf30592e745
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The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage

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