ArticleScientific reports2021
Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed, 37 citations in OpenAlex.
- Consumer Acceptance ofFoods (Basel, Switzerland) · 2026Article
- What are the primary roles of peroxidases in enzymatic browning of fresh-cut fruits and vegetables, browning promoters or ROS scavengers?Frontiers in nutrition · 2026Article
- Deterioration in the Quality of 'Xuxiang' Kiwifruit Pulp Caused by Frozen Storage: An Integrated Analysis Based on Phenotype, Color, Antioxidant Activity, and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Multiomics provides insights into dynamic changes of aromatic profile during flue-curing process in tobacco (Nicotiana tabacum L.) leaves.BMC plant biology · 2025Article
- Unravelling the chemodiversity of eggplants - Insight into their role in the underlying response to biotic and abiotic stresses.Frontiers in plant science · 2025Review
- Exploration of Freshness Identification Method for Refrigerated Vegetables Based on Metabolomics.Metabolites · 2024Article
- Unraveling crop enzymatic browning through integrated omics.Frontiers in plant science · 2024Review
- Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage.Frontiers in nutrition · 2024Article
- Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Foods (Basel, Switzerland) · 2023Article
- Untargeted Metabolomics Using UHPLC-HRMS Reveals Metabolic Changes of Fresh-Cut Potato during Browning Process.Molecules (Basel, Switzerland) · 2023Article
- Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Antioxidants (Basel, Switzerland) · 2023Article
- Metabolomic Analysis of Phytochemical Compounds from Agricultural Residues of Eggplant (Molecules (Basel, Switzerland) · 2022Article
- Metabolomics-Driven Mining of Metabolite Resources: Applications and Prospects for Improving Vegetable Crops.International journal of molecular sciences · 2022Review
- Metabolomic Analysis, Combined with Enzymatic and Transcriptome Assays, to Reveal the Browning Resistance Mechanism of Fresh-Cut Eggplant.Foods (Basel, Switzerland) · 2022Article
- Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.).Scientific reports · 2021Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC-MS) was used to explore the browning mechanism in fresh-cut eggplant. Metabolomics studies showed that with the increase of fresh-cut time, the contents of 946 metabolites changed dynamically. The metabolites having the same trend share common metabolic pathways. As an important browning substrate, the content of chlorogenic acid increased significantly, suggesting that may be more important to fresh-cut eggplant browning; all 119 common differential metabolites in 5 min/CK and 3 min/CK contrastive groups were mapped onto 31 KEGG pathways including phenylpropanol metabolism, glutathione metabolism pathway, et al. In physiological experiments, results showed that the Phenylpropanoid-Metabolism-Related enzymes (PAL, C4H, 4CL) were changed after fresh-cut treatment, the activities of three enzymes increased first and then decreased, and reached the maximum value at 5 min, indicating the accumulation of phenolic substances. At the same time, ROS were accumulated when plant tissue damaged by cutting, the activities of related antioxidant enzymes (SOD, APX and CAT) changed dynamically after oxidative damage. SOD and APX content increased significantly and reached the maximum value at 10 min after cutting, and then showed a downward trend. However, CAT activity increased sharply and reached the maximum value within 3 min after cutting, then maintained the same activity, and showed a downward trend after 30 min. These data fully demonstrated that the activities of browning related enzymes and gene expression increased with the prolonging of fresh cutting time. We explained the browning mechanism of fresh-cut eggplant by combining metabolomics and physiology, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables during processing.
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