Abstract
Fresh-cut produce yields mechanical damage and limits quality preservation. This research identifies the defence responses of fresh-cut broccoli (W (whole flower), F (floret), QF (quarterly-cut floret), FS (shredded floret)) during storage (0, 1, 2, 3 days) at room temperature. Consequently, changes during storage mainly occurred earlier (day 1), while fresh-cut changes primarily appeared at intense damage (FS). Uniquely accumulated quinic acid, 4-methoxyglucobrassicin, etc. were found in FS, while citric acid and glucose were exceptionally formed in W, F and QF. Importantly, a different glucosinolate breakdown system was identified in broccoli storage, encoded by myrosinases instead of TGGs in the pre-harvest system. Significant changes were also observed in the glucosinolates breakdown and de-novo biosynthesis as regulated by genes like PEN2/3, NIT, MYB122 and CYP81F1. Conclusively, candidate metabolites and genes identified in this study provide a reference for the precise preservation of cruciferous vegetables.
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