Affiliation:
1. Advanced Radiation Technology Institute Korea Atomic Energy Research Institute Jeongeup‐si Republic of Korea
2. Department of Food Science and Technology Graduate School of Chonnam National University Gwangju Republic of Korea
3. Center for Industrialization of Agricultural and Livestock Microorganisms Jeongeup‐si Republic of Korea
Abstract
AbstractBACKGROUNDTomato (Solanum lycopersicum) has a relatively short shelf life as a result of rapid ripening, limiting its transportability and marketability. Recently, gamma irradiation has emerged as a viable method for delaying tomato fruit ripening. Although few studies have shown that gamma irradiation delays the ripening of tomatoes, the underlying mechanism remains unknown. Therefore, the present study aimed to examine the effects of gamma irradiation on tomato fruit ripening and the underlying mechanisms using transcriptomics.RESULTSFollowing gamma irradiation, the total microbial count, weight loss, and decay rate of tomatoes significantly reduced during storage. Furthermore, the redness (a*), color change (∆E), and lycopene content of gamma‐irradiated tomatoes decreased in a dose‐dependent manner during storage. Moreover, gamma irradiation significantly upregulated the expression levels of genes associated with DNA, chloroplast, and oxidative damage repairs, whereas those of ethylene and auxin signaling‐, ripening‐, and cell wall metabolism‐related, as well as carotenoid genes, were downregulated.CONCLUSIONGamma irradiation effectively delayed ripening by downregulating the expression of ripening‐related genes and inhibiting microbial growth, which prevented decay and prolonged the shelf life of tomatoes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Funder
Korea Atomic Energy Research Institute
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Cited by
3 articles.
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