Scholarlink

<p>Asparagus is rich in a variety of nutrients and bioactive components, making it highly favored by consumers. Postharvest lignification significantly compromises the quality of asparagus during processing and storage. The biosynthesis of lignin is regulated by enzymes such as phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). This study systematically evaluated the efficacy of far-infrared (FIR), microwave (MV), and combined FIR-MV in suppressing key lignification-related enzymes while preserving asparagus quality. MV reduced PPO activity by 72.45%, demonstrating strong inhibition of key enzymes in lignin synthesis but causing severe cellular structural damage. In contrast, FIR exhibited milder effects but weaker enzyme inhibition, reducing PPO activity by 65.56%. Using FIR or MV alone caused localized heating in asparagus, with longer treatment times resulting in poorer quality. In contrast, the combined FIR-MV treatment improved heating uniformity and enhanced inhibition of key asparagus lignification enzymes, increasing the PPO activity reduction to 87.12%. This approach reduced structural damage caused by FIR and MV while enhancing asparagus flavor and nutritional content. These results indicate that FIR-MV can effectively delay lignification and maintain optimal asparagus quality.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Modulation of Lignin Deposition and Quality in Asparagus by a Combined Far-Infrared and Microwave Process

  • 期刊论文

  • 发表日期：

    2026年2月27日

查看全文
  • Rui Yu,
  • Junxiao Wang,
  • Bo Zhang,
  • Xinzhu Lai,
  • Chunju Liu,
  • Dajing Li,
  • Zhuqing Dai,
  • Liying Niu,
  • Lei Feng

摘要

Asparagus is rich in a variety of nutrients and bioactive components, making it highly favored by consumers. Postharvest lignification significantly compromises the quality of asparagus during processing and storage. The biosynthesis of lignin is regulated by enzymes such as phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). This study systematically evaluated the efficacy of far-infrared (FIR), microwave (MV), and combined FIR-MV in suppressing key lignification-related enzymes while preserving asparagus quality. MV reduced PPO activity by 72.45%, demonstrating strong inhibition of key enzymes in lignin synthesis but causing severe cellular structural damage. In contrast, FIR exhibited milder effects but weaker enzyme inhibition, reducing PPO activity by 65.56%. Using FIR or MV alone caused localized heating in asparagus, with longer treatment times resulting in poorer quality. In contrast, the combined FIR-MV treatment improved heating uniformity and enhanced inhibition of key asparagus lignification enzymes, increasing the PPO activity reduction to 87.12%. This approach reduced structural damage caused by FIR and MV while enhancing asparagus flavor and nutritional content. These results indicate that FIR-MV can effectively delay lignification and maintain optimal asparagus quality.