Proanthocyanidins delay the senescence of young asparagus stems by regulating antioxidant capacity and synthesis of phytochemicals

• Published in: Food Chemistry: X 2024-03, Vol.21, p.101222, Article 101222
• Main Authors: Xiao, Jiachang, He, Maolin, Chen, Peiran, Li, Mengyao, Liu, Junting, Li, Yanwen, Lu, Wei, Jiang, Chengyao, Liu, Dingsong, Quzha, Konggar, Zheng, Yangxia
• Format: Article
• Language: English
• Subjects: Antioxidant capacity; Asparagus; Lignin; Polyphenol; Postharvest storage; Proanthocyanidins
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101222

[Display omitted] •Proanthocyanidins can delay the degradation of sensory quality of asparagus in the later storage period.•Proanthocyanidins can increase the antioxidant capacity of asparagus.•Proanthocyanidins can regulate the content of phytochemicals (polyphenol, amino acids, total saponins, and lignin) in asparagus.•PA-0.1 has the best effect on delaying the quality deterioration of asparagus during storage. Asparagus, characterized by its high metabolic rate, is susceptible to quality degradation. Proanthocyanidins have antioxidant, antibacterial, antiviral, and other biological functions and can inhibit the production of reactive oxygen species in plants. To enhance the shelf life of asparagus, we investigated the impact of various concentrations of proanthocyanidins on its cold storage and preservation. The findings revealed that proanthocyanidins effectively mitigated water loss, delayed chlorophyll degradation, and prevented firmness decline. Furthermore, they enhanced the activity of antioxidant enzymes (superoxide dismutase, catalase, peroxidase, and polyphenol oxidase), bolstered DPPH free radical scavenging ability, and increased the levels of total phenol, total flavone, rutin, oligomeric procyanidins, proline, and soluble protein. Moreover, proanthocyanidins promoted the accumulation of vitamin C, amino acids, total saponins, and lignin in the later storage stage, contributing to increased mechanical tissue thickness. These results suggest that proanthocyanidins play a crucial role in retarding the deterioration of asparagus quality during storage by affecting the antioxidant capacity and phytochemical (polyphenol,amino acid, total saponin, and lignin) synthesis in asparagus.