ArticleFood chemistry: X2024
Proanthocyanidins delay the senescence of young asparagus stems by regulating antioxidant capacity and synthesis of phytochemicals.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 16 citations in OpenAlex.
- Enhancing cold tolerance through HubZIP6-mediated CBF activation and salicylic acid signaling in pitaya.Molecular horticulture · 2026Article
- Article
- Multi-Omics Analysis Reveals Crucial Mechanisms by Which Shading Intensity Regulates Sugar Metabolism in Asparagus Stems.Plants (Basel, Switzerland) · 2026Article
- Proanthocyanidins Inhibit Neuroinflammation in High-Fat-Induced Obese Mice by Modulating Intestinal Flora and Their Metabolites.Nutrients · 2026Article
- Multi-Batch Consecutive Foliar Spraying Zinc-Carbon Dot Nano-Fertilizer Improving Soil Health for Bok Choy Cultivation Production.Nanomaterials (Basel, Switzerland) · 2025Article
- Article
- CaMYB80 enhances the cold tolerance of pepper by directly targetingHorticulture research · 2024Article
- Endophyte-mediated enhancement of salt resistance inFrontiers in microbiology · 2024Article
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Authors and funding
11 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Asparagus, characterized by its high metabolic rate, is susceptible to quality degradation. Proanthocyanidins have antioxidant, antibacterial, antiviral, and other biological functions and can inhibit the production of reactive oxygen species in plants. To enhance the shelf life of asparagus, we investigated the impact of various concentrations of proanthocyanidins on its cold storage and preservation. The findings revealed that proanthocyanidins effectively mitigated water loss, delayed chlorophyll degradation, and prevented firmness decline. Furthermore, they enhanced the activity of antioxidant enzymes (superoxide dismutase, catalase, peroxidase, and polyphenol oxidase), bolstered DPPH free radical scavenging ability, and increased the levels of total phenol, total flavone, rutin, oligomeric procyanidins, proline, and soluble protein. Moreover, proanthocyanidins promoted the accumulation of vitamin C, amino acids, total saponins, and lignin in the later storage stage, contributing to increased mechanical tissue thickness. These results suggest that proanthocyanidins play a crucial role in retarding the deterioration of asparagus quality during storage by affecting the antioxidant capacity and phytochemical (polyphenol,amino acid, total saponin, and lignin) synthesis in asparagus.
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Registered trials
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