Effects of Different Storage Conditions on the Browning Degree, PPO Activity, and Content of Chemical Components in Fresh Lilium Bulbs ( Lilium brownii F.E.Brown var. viridulum Baker.)

Kanghong Zhao, Zhengpeng Xiao, Jianguo Zeng and Hongqi Xie
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Kanghong Zhao: National and Reginal Joint Engineering Research Centre for Veterinary Traditional Chinese Medicine Resources and Traditional Chinese Veterinary Medicine Innovation, Hunan Agricultural University, Changsha 410128, China
Zhengpeng Xiao: National and Reginal Joint Engineering Research Centre for Veterinary Traditional Chinese Medicine Resources and Traditional Chinese Veterinary Medicine Innovation, Hunan Agricultural University, Changsha 410128, China
Jianguo Zeng: National and Reginal Joint Engineering Research Centre for Veterinary Traditional Chinese Medicine Resources and Traditional Chinese Veterinary Medicine Innovation, Hunan Agricultural University, Changsha 410128, China
Hongqi Xie: National and Reginal Joint Engineering Research Centre for Veterinary Traditional Chinese Medicine Resources and Traditional Chinese Veterinary Medicine Innovation, Hunan Agricultural University, Changsha 410128, China

Agriculture, 2021, vol. 11, issue 2, 1-18

Abstract: Although Lilium brownii ( L. brownii ) bulbs are popular fresh vegetables, a series of quality problems still remain after harvest. In this study, fresh L. brownii bulbs were placed in the dark at 25, 4, and −20 °C and under light at 25 °C from 0 to 30 days; the chemical compositions were analyzed by ultraviolet spectrophotometry (UV) and high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (HPLC-Q-TOF-MS). During the 30-day storage period, the browning degree increased over the storage time and with increasing temperature, but the contents of proteins and free amino acids decreased and were aggravated by light. The total polyphenol content increased until the 6th day at 25 °C (dark or light), but it did not significantly accumulate at −20 or 4 °C. The reducing sugar content showed a dynamic balance, but the total polysaccharide content decreased constantly in the four storage conditions. The polyphenol oxidase (PPO) activity increased with storage time and increasing temperature, while it was inhibited by light. The increase rates of malondialdehyde (MDA) content at −20 °C and light (25 °C) were higher than those at 4 and 25 °C. In addition, 12 secondary metabolites were identified, most of which accumulated during the storage period, for example, 1- O -feruloyl-3- O - β - D -glucopyranosylglycerol; 1,3- O -di- p -coumaroylglycerol; 1- O -feruloyl-3- O - p -coumaroylglycerol; and 1,2- O -diferuloylglycerol. The variations in nutrient levels had a low correlation with browning, but the variations in MDA, PPO, and secondary metabolite (phenolic acids) levels had a high correlation with browning. In conclusion, fresh L. brownii bulbs should be stored at a low temperature (4 °C) and in dark condition, and browning bulbs are excellent materials for secondary metabolite utilization.

Keywords: Lilium bulbs; postharvest; metabolites; principal component analysis (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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