ArticleNPJ science of food2025
Mechanistic insights into the delayed yellowing of broccoli by the combination of ectoine and lactide peptide.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Comparative Transcriptomic Analysis of Chlorophyll Metabolism in Broccoli Under Preharvest 1-MCP Application Versus Pre-Cooling Combined with Cold Chain Storage.Foods (Basel, Switzerland) · 2026Article
- Study on differences in flavonoid synthesis inFrontiers in plant science · 2026Article
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Authors and funding
13 authors.
Funding
Abstract
Preventing the postharvest yellowing of broccoli florets is a significant challenge. Our study investigated the effect of a combined treatment of ectoine and lactide peptide (ELP, soak treatment for 10 min) on the postharvest physiology and yellowing of broccoli. The treatment effectively reduced yellowing of the broccoli and inhibited the loss of nutrients. Transcriptomic and metabolomic analyses showed that the treatment with ectoine and lactide peptides reduced the accumulation of linoleic acid by downregulating the expression of LOX2 and EPHX2. Up-regulated the expression of HIS4 and down-regulated the expression of P4HA and PAO3, thereby synergistically promoting the accumulation of histidine and proline. Regarding flavonoid biosynthesis, CHS was upregulated and caffeoylquinic acid exhibited increased abundance. Results of the study enhance our understanding of the molecular mechanisms underlying the regulation of broccoli yellowing and demonstrate the potential use of a combined ectoine and lactide peptide treatment for the postharvest preservation of vegetables.
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