Integrated transcriptomic and metabolomic analysis of cultivar differences provides insights into the browning mechanism of fresh-cut potato tubers

[1]  Shijiang Zhu,et al.  Application of ABA and GA3 alleviated browning of litchi (Litchi chinensis Sonn.) via different strategies , 2021 .

[2]  T. Dong,et al.  Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents , 2021 .

[3]  Laifeng Lu,et al.  Novel alternative for controlling enzymatic browning: Catalase and its application in fresh-cut potatoes. , 2021, Journal of food science.

[4]  J. Tajti,et al.  Clinical relevance of depressed kynurenine pathway in episodic migraine patients: potential prognostic markers in the peripheral plasma during the interictal period , 2021, The Journal of Headache and Pain.

[5]  S. Sherif,et al.  Untargeted Metabolomics and Antioxidant Capacities of Muscadine Grape Genotypes during Berry Development , 2021, Antioxidants.

[6]  C. Wagstaff,et al.  Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism , 2021 .

[7]  Le Lu,et al.  Analysis of differentially expressed genes and differentially abundant metabolites associated with the browning of Meihong red-fleshed apple fruit , 2021, Postharvest Biology and Technology.

[8]  Laifeng Lu,et al.  Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes. , 2021, Food chemistry.

[9]  Jinhu Tian,et al.  A novel mitigator of enzymatic browning—hawthorn leaf extract and its application in the preservation of fresh-cut potatoes , 2021, Food Quality and Safety.

[10]  Y. Lou,et al.  Exogenous Gibberellin GA3 Enhances Defense Responses in Rice to the Brown Planthopper Nilaparvata lugens (Stål) , 2020, Journal of Plant Biology.

[11]  Qingguo Wang,et al.  Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product , 2020 .

[12]  Ying H. Pan,et al.  Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus. , 2020, Food chemistry.

[13]  M. Blázquez,et al.  Origin and evolution of gibberellin signaling and metabolism in plants. , 2020, Seminars in cell & developmental biology.

[14]  B. Pace,et al.  High CO2 short-term treatment to preserve quality and volatiles profile of fresh-cut artichokes during cold storage , 2020 .

[15]  Junyong Sun,et al.  Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine. , 2020, Food chemistry.

[16]  Romelle Feumba Dibanda,et al.  Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings. , 2020, Food chemistry.

[17]  Qian Yang,et al.  Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage. , 2019, Food chemistry.

[18]  Zhi-fang Yu,et al.  Effect of cutting on the reactive oxygen species accumulation and energy change in postharvest melon fruit during storage , 2019, Scientia Horticulturae.

[19]  Wenzhong Hu,et al.  Effect of methyl jasmonate on wound healing and resistance in fresh-cut potato cubes , 2019, Postharvest Biology and Technology.

[20]  Dong Li,et al.  Hydrogen peroxide accelerated the lignification process of bamboo shoots by activating the phenylpropanoid pathway and programmed cell death in postharvest storage , 2019, Postharvest Biology and Technology.

[21]  Yang Yi,et al.  Transcription Profiles Reveal the Regulatory Synthesis of Phenols during the Development of Lotus Rhizome (Nelumbo nucifera Gaertn) , 2019, International journal of molecular sciences.

[22]  Carlos J. García,et al.  Targeted Metabolomics Analysis and Identification of Biomarkers for Predicting Browning of Fresh-Cut Lettuce. , 2019, Journal of agricultural and food chemistry.

[23]  Haiyan Gao,et al.  Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage , 2018, Journal of Food Science and Technology.

[24]  Vikas K. Sharma,et al.  Mitigation of Oxidation in Therapeutic Antibody Formulations: a Biochemical Efficacy and Safety Evaluation of N-Acetyl-Tryptophan and L-Methionine , 2018, Pharmaceutical Research.

[25]  Cunshan Zhou,et al.  Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage , 2018, Journal of Food Biochemistry.

[26]  A. J. Koo,et al.  Glutamate triggers long-distance, calcium-based plant defense signaling , 2018, Science.

[27]  H. Matsuura,et al.  Biosynthesis and in vitro enzymatic synthesis of the isoleucine conjugate of 12-oxo-phytodienoic acid from the isoleucine conjugate of α-linolenic acid. , 2018, Bioorganic & medicinal chemistry letters.

[28]  V. Escalona,et al.  Effect of genotype, raw-material storage time and cut type on native potato suitability for fresh-cut elaboration , 2017 .

[29]  E. Gonçalves,et al.  Peel removal improves quality without antioxidant loss, through wound-induced phenolic biosynthesis in shredded carrot , 2016 .

[30]  F. Tomás-Barberán,et al.  Modified atmosphere (MA) prevents browning of fresh-cut romaine lettuce through multi-target effects related to phenolic metabolism , 2016 .

[31]  Carlos J. García,et al.  Untargeted metabolomics approach using UPLC-ESI-QTOF-MS to explore the metabolome of fresh-cut iceberg lettuce , 2016, Metabolomics.

[32]  Yanhong Tang,et al.  Effects of high CO2 levels on dynamic photosynthesis: carbon gain, mechanisms, and environmental interactions , 2016, Journal of Plant Research.

[33]  H. Ali,et al.  The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products. , 2016, Food chemistry.

[34]  A. ten Have,et al.  Chlorogenic Acid Biosynthesis Appears Linked with Suberin Production in Potato Tuber (Solanum tuberosum). , 2015, Journal of agricultural and food chemistry.

[35]  Qing Lin,et al.  Transcriptomic identification and expression of starch and sucrose metabolism genes in the seeds of Chinese chestnut (Castanea mollissima). , 2015, Journal of agricultural and food chemistry.

[36]  Rachel S. Meyer,et al.  Location of chlorogenic acid biosynthesis pathway and polyphenol oxidase genes in a new interspecific anchored linkage map of eggplant , 2014, BMC Plant Biology.

[37]  J. Christeller,et al.  α-linolenic acid concentration and not wounding per se is the key regulator of octadecanoid (oxylipin) pathway activity in rice (Oryza sativa L.) leaves. , 2014, Plant physiology and biochemistry : PPB.

[38]  Søren Balling Engelsen,et al.  High-throughput cereal metabolomics: Current analytical technologies, challenges and perspectives , 2014 .

[39]  Yuanyuan Tian,et al.  Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism , 2013 .

[40]  M. Saltveit,et al.  Microbial growth in fresh-cut lettuce increases when wound-induced phenolic accumulation is suppressed , 2013 .

[41]  S. Gautam,et al.  Free phenolics and polyphenol oxidase (PPO): the factors affecting post-cut browning in eggplant (Solanum melongena). , 2013, Food chemistry.

[42]  Anisuzzaman,et al.  High-throughput RNA sequencing profiles and transcriptional evidence of aerobic respiratory enzymes in sporulating oocysts and sporozoites of Eimeria tenella. , 2013, Infection, genetics and evolution : journal of molecular epidemiology and evolutionary genetics in infectious diseases.

[43]  J. Coates,et al.  Natural organic matter as global antennae for primary production. , 2013, Astrobiology.

[44]  S. Rapoport,et al.  Identification and profiling of targeted oxidized linoleic acid metabolites in rat plasma by quadrupole time-of-flight mass spectrometry. , 2013, Biomedical chromatography : BMC.

[45]  Mukesh Jain,et al.  RNA-Seq for transcriptome analysis in non-model plants. , 2013, Methods in molecular biology.

[46]  G. Colelli,et al.  Suitability of 4 Potato Cultivars (Solanum tuberosum L.) to be Processed as Fresh-Cut Product. Early Cultivars , 2011, American Journal of Potato Research.

[47]  Yage Xing,et al.  Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth) , 2010 .

[48]  G. Colelli,et al.  Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products , 2009 .

[49]  Jinhua Du,et al.  Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root , 2009 .

[50]  Pei Chen,et al.  Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite. , 2008, Food chemistry.

[51]  Peter M.A. Toivonen,et al.  Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress , 2008 .

[52]  Peter M.A. Toivonen,et al.  Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables , 2008 .

[53]  A. Fernie,et al.  Highway or byway: the metabolic role of the GABA shunt in plants. , 2008, Trends in plant science.

[54]  M. Block,et al.  NADPH oxidase inhibitor DPI is neuroprotective at femtomolar concentrations through inhibition of microglia over-activation. , 2007, Parkinsonism & related disorders.

[55]  J. Espín,et al.  Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes. , 2002, Journal of agricultural and food chemistry.

[56]  C. Ryan,et al.  Hydrogen Peroxide Acts as a Second Messenger for the Induction of Defense Genes in Tomato Plants in Response to Wounding, Systemin, and Methyl Jasmonate , 2001, Plant Cell.

[57]  E. Koopmann,et al.  Regulation and functional expression of cinnamate 4-hydroxylase from parsley. , 1999, Plant physiology.

[58]  C. Lamb,et al.  A spectrophotometric assay for trans-cinnamic acid 4-hydroxylase activity. , 1975, Analytical biochemistry.