Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage

• Published in: Food chemistry 2024-11, Vol.458, p.140204, Article 140204
• Main Authors: Yue, Xiaozhen, Tian, Tian, Duan, Wenhui, Zhao, Yaqi, Shi, Junyan, Ran, Jie, Zhang, Yanfeng, Yuan, Shuzhi, Xu, Xiaodi, Zuo, Jinhua, Feng, Bihong, Wang, Qing
• Format: Article
• Language: English
• Subjects: Amino acid biosynthesis; Fatty acid biosynthesis; Sulfur metabolism; Volatile compounds
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140204

The bacterial derived osmolyte ectoine has been shown to stabilize cell structure and function, a property that may help to extend the shelf life of broccoli. The impact of ectoine on broccoli stored for 4 d at 20 °C and 90% relative humidity was investigated. Results indicated that 0.20% ectoine treatment maintained the quality of broccoli, by reducing rate of respiration and ethylene generation, while increasing the levels of total phenolics, flavonoids, TSS, soluble protein, and vitamin C, relative to control. Headspace-gas chromatography–mass spectrometry, transcriptomic and metabolomic analyses revealed that ectoine stabilized aroma components in broccoli by maintaining level of volatile compounds and altered the expression of genes and metabolites associated with sulfur metabolism, as well as fatty acid and amino acid biosynthesis pathways. These findings provide a greater insight into how ectoine preserves the flavor and nutritional quality of broccoli, thus, extending its shelf life. •Ectoine delayed senescence and maintained broccoli quality during storage.•Ectoine treatment stabilized broccoli aroma components.•Ectoine affected metabolism of sulfur, fatty acid, and amino acid in broccoli.