Affiliation:
1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, Key Laboratory of Post‐Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, KeyLaboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science institute Zhejiang Academy of Agricultural Sciences Hangzhou China
2. Department of Medicine Medical College of Wisconsin, Milwaukee Milwaukee USA
3. Department of Hematology and Hematopoietic Cell Transplantation Comprehensive Cancer Center, City of Hope National Medical Center Duarte California USA
4. Faculty of Sciences, Department of Analytical and Food Chemistry Universidade de Vigo Ourense Spain
Abstract
AbstractIn this paper, we explored the influence of lipase on cuticle wax and anthocyanin metabolism in blueberries. The results demonstrated a progressive alteration in wax crystal structure, transitions from rod‐like to short rod‐like and flaky, and even disappearance of the cuticle wax. Gas chromatography–mass spectrometry analysis revealed a reduction in esters, aldehydes, long‐chain alkanes, and total wax content following lipase treatment of blueberry fruits. Additionally, ultra high performance liquid chromatography–mass spectrometry analysis showed significant decreases in peonidin, petunidin, cyanidin, and delphinidin, accompanied by an increase in malvidin content due to lipase treatment. Subsequent investigations uncovered that lipase treatment inhibited the activities of key anthocyanin synthetic enzymes, namely phenylalanine ammonia‐lyase (PAL), chalcone isomerase (CHI), and dihydroflavonol reductase (DFR). Moreover, lipase treatment downregulated the expression of synthesis‐related genes, including PAL, 4‐coumarate: CoA ligase, chalcone synthase (CHS), CHI, and DFR. In summary, our findings indicate that lipase disrupts the integrity of cuticle wax structure, inhibits anthocyanin synthesis, and reduces anthocyanin content. Accordingly, our studies suggest that inhibiting lipase could offer a novel approach to preserving the freshness and anthocyanin concentration of blueberries.
Funder
National Key Research and Development Program of China