Lignification process and related metabolism in green asparagus ( Asparagus officinalis L.) at different storage temperatures

作者：Yangyang Li, Xiongfeng Zhang, Junpeng Li, Kaibo Yu, Xiaowei Chen, Linfeng Yuan, Shengfeng Peng, Lei Zhou, Wei Liu · 发表于：Food Quality and Safety · 年份：2025 · DOI：10.1093/fqsafe/fyaf025 · 被引用次数：6 · 研究领域：Postharvest Quality and Shelf Life Management、Polysaccharides and Plant Cell Walls、Plant Physiology and Cultivation Studies

Abstract As a valuable vegetable, harvested asparagus (Asparagus officinalis L.) is prone to lignification due to active metabolic activity and unsuitable storage. Currently, the lignification process and related metabolism in asparagus at different temperatures remain unclear. In this study, asparagus was stored at 25 °C or 4 °C, after which its storage quality, lignin content, lignin distribution, and lignification-related metabolism, such as phenylpropanoid, reactive oxygen species, and cell wall metabolism, were analyzed. The results showed that the nutritional quality steadily declined at 25 °C, whereas the lignin content and firmness increased rapidly with increasing storage time. On the other hand, 4 °C effectively delayed lignification and maintained storage quality. Chemical staining and autofluorescence showed that lignin was primarily deposited in vascular bundles and subepidermal tissues. At 25 °C, the elevated activity of phenylpropanoid metabolism enzymes was a pivotal trigger for lignification of asparagus. Correlation analysis showed that reactive oxygen species metabolism and cell wall metabolism are closely associated with lignification. Excessive reactive oxygen species may be involved in the polymerization of lignin monomers and the activation of phenylpropanoid metabolism, whereas cellulose and hemicellulose may cross-link with lignin within the cell wall. The synergistic effect of these three metabolic processes contributed to lignification, increasing l...