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Publishing Language: Chinese | Open Access

Ethephon Accelerates Wound Healing in Ginger Rhizomes by Modulating Antioxidant Enzyme Activities and Secondary Metabolite Production

Jie ZHU1,2 Canying LI1,2Lei SUN1,2Yonghong GE1,2 ( )
College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
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Abstract

Ginger rhizomes are subject to mechanical damage during harvest, handling, and transportation, and ethephon has been reported to promote plant wound healing. In this study, the effect and mechanism of ethephon treatment after harvest on wound healing in ginger rhizomes were investigated. The results indicated that 50 mg/L ethephon treatment retarded mass loss, and enhanced the contents of hydrogen peroxide, total phenolic compounds and lignin in ginger rhizomes during the wound healing process. The activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR) involved in reactive oxygen species (ROS) metabolism were increased in the ethephon-treated ginger rhizomes. The accumulation of phenolic compounds and lignin during wound healing were correlated with a significant increase in peroxidase (POD) and phenylalanine ammonia lyase (PAL) activities. These findings suggest that ethephon treatment can promote the wound healing process of ginger rhizomes by modulating key enzyme activities involved in ROS metabolism and the phenylpropanoid pathway to enhance antioxidant capacity and accumulate secondary metabolites.

CLC number: TS255.36 Document code: A Article ID: 1002-6630(2022)05-0244-08

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Food Science
Pages 244-251

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Cite this article:
ZHU J, LI C, SUN L, et al. Ethephon Accelerates Wound Healing in Ginger Rhizomes by Modulating Antioxidant Enzyme Activities and Secondary Metabolite Production. Food Science, 2022, 43(5): 244-251. https://doi.org/10.7506/spkx1002-6630-20201126-266

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Received: 26 November 2020
Published: 15 March 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).