Effects of Storage Temperatures on Nitrogen Assimilation and Remobilization during Post-Harvest Senescence of Pak Choi
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biomolecules-13-01540.pdf
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4.01 MB
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Checksum (MD5)
ecaf7c8f02e16ebcd9f0ad7242b4d5e9
Author(s)
Dhandapani, Savitha
Philip, Vidya Susan
Nabeela Nasreen, Shaik Anwar Ahamed
Tan, Alice Mei Xien
Jayapal, Praveen Kumar
Ram, Rajeev J.
Park, Bong Soo
Date Issued
October 18, 2023
Publisher
Multidisciplinary Digital Publishing Institute
Citation
Biomolecules 13 (10): 1540 (2023)
Version
Final published version
Abstract
In the agricultural industry, the post-harvest leafy vegetable quality and shelf life significantly influence market value and consumer acceptability. This study examined the effects of different storage temperatures on leaf senescence, nitrogen assimilation, and remobilization in Pak Choi (Brassica rapa subsp. chinensis). Mature Pak Choi plants were harvested and stored at two different temperatures, 4 °C and 25 °C. Senescence was tracked via chlorophyll content and leaf yellowing. Concurrently, alterations in the total nitrogen, nitrate, and protein content were quantified on days 0, 3, 6, and 9 in old, mid, and young leaves of Pak Choi plants. As expected, 4 °C alleviated chlorophyll degradation and delayed senescence of Pak Choi compared to 25 °C. Total nitrogen and protein contents were inversely correlated, while the nitrate content remained nearly constant across leaf groups at 25 °C. Additionally, the transcript levels of genes involved in nitrogen assimilation and remobilization revealed key candidate genes that were differentially expressed between 4 °C and 25 °C, which might be targeted to extend the shelf life of the leafy vegetables. Thus, this study provides pivotal insights into the molecular and physiological responses of Pak Choi to post-harvest storage conditions.
MIT Department
Singapore-MIT Alliance in Research and Technology (SMART)
Massachusetts Institute of Technology. Research Laboratory of Electronics
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DOI of Published Version
https://doi.org/10.3390/biom13101540
