title: The effect of temperature on phenolic content in wounded carrots.
abstract: Reactive oxygen species (ROS) have been shown to play important roles in biosynthesis of phenolic antioxidants in wounded carrots. This study has gone further to understand the effects of storage temperature on phenolics accumulation in wounded carrots. The results indicated that both increased wounding intensity and higher storage temperature promoted the generation of ROS and enhanced phenolics accumulation in wounded carrots. Moreover, treatment with ROS inhibitor inhibited ROS generation, suppressed the activities of key enzymes in phenylpropanoid pathway (phenylalanine ammonia lyase, PAL; cinnamate-4-hydroxylase, C4H; 4-coumarate coenzyme A ligase, 4CL) and restrained phenolics accumulation in shredded carrots confirming previous reports. In contrast, treatment with ROS elicitor promoted ROS generation, enhanced the activities of PAL, C4H and 4CL, and induced phenolics accumulation. Thus, our results confirmed that ROS are essential for mediating wound-induced phenolics accumulation in carrots and suggested that increase temperature enhanced the accumulation of phenolics through inducing ROS generation.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Cong
authors.initials: C
authors.lastname: Han
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Jing
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Peng
authors.initials: P
authors.lastname: Jin
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Xiaoan
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Agriculture, Liaocheng University, Liaocheng 252000, PR China.
authors.forename: Lei
authors.initials: L
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: zhengyh@njau.edu.cn.
authors.forename: Yonghua
authors.initials: Y
authors.lastname: Zheng
mesh_terms: D000975:Antioxidants / Q000378:metabolism; D003066:Coenzyme A Ligases / Q000378:metabolism; D018552:Daucus carota / Q000737:chemistry / Q000201:enzymology / Q000378:metabolism*; D010636:Phenols / Q000737:chemistry / Q000378:metabolism*; D010650:Phenylalanine Ammonia-Lyase / Q000378:metabolism; D010940:Plant Proteins / Q000378:metabolism; D017382:Reactive Oxygen Species / Q000378:metabolism; D013696:Temperature
chemical_list: D000975:Antioxidants; D010636:Phenols; D010940:Plant Proteins; D017382:Reactive Oxygen Species; D010650:Phenylalanine Ammonia-Lyase; D003066:Coenzyme A Ligases; C019943:4-coumarate-CoA ligase
keywords: 2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 74358); Antioxidant properties; Carrots; Diphenyliodonium iodide (PubChem CID: 102228); Enzyme activities; Glucose (PubChem CID: 5793); Hydrogen peroxide (PubChem CID: 784); Phenolics; Temperature