Use of a polypeptide in prolonging the storage period of brassica vegetables

Abstract

The present application relates to a kind of polypeptide in the application of prolonging cabbage vegetable storage period, it relates to the field of biotechnology agricultural technology, the amino acid sequence of the polypeptide is as follows: Arg-Glu-Val-Hyp-Asp-Gly-Hyp-Asn-Pro-Leu-His-Asn.The present application has good effect of prolonging storage period, need not to use chemical reagent soaking, no chemical pesticide residue on cabbage vegetable.

Description

Technical Field

[0001] This invention relates to the technical field of biotechnology agriculture, and in particular to the application of a polypeptide in extending the storage period of cabbage vegetables. Background Technology

[0002] Brassica vegetables, mainly including head cabbage, collard kale, Brussels sprouts, kohlrabi, Chinese kale, cauliflower, and broccoli, are edible for their leaves, heads, shortened bulbs, flower stalks, side shoots, or buds, and are rich in nutrients. As a popular vegetable, the main challenge for brassica vegetables after harvesting and marketing is extending their shelf life. Due to their short harvest period, they are not resistant to storage and easily deteriorate in quality; therefore, proper preservation after marketing is a pressing issue that needs to be addressed.

[0003] Currently, most domestic and international preservation technologies for agricultural products involve methods such as soaking in chemical reagents. Soaking in chemical reagents involves immersing plant-based agricultural products in chemicals to achieve preservative and sterilization effects. Chemical preservation methods do have some effectiveness, such as using peracetic acid or calcium lactate to treat plant-based products. However, after soaking in chemical reagents, plant-based products are prone to softening and secondary infections by pathogens, leading to more severe spoilage in later stages. Furthermore, chemical residues remain in the agricultural products after soaking, posing varying degrees of health risks.

[0004] In response to the above problems, the inventors of this application propose the application of a polypeptide in extending the storage period of cabbage vegetables, which has a good effect on extending the storage period. Moreover, the polypeptide is a peptide active substance composed of short amino acids and has natural safety. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the purpose of this invention is to provide an application of polypeptide in extending the storage period of cabbage vegetables, which has a better effect on extending the storage period.

[0006] The above-mentioned objective of this invention is achieved through the following technical solutions:

[0007] The application of a polypeptide in extending the shelf life of cruciferous vegetables is characterized by the following amino acid sequence:

[0008] Arg-Glu-Val-Hyp-Asp-Gly-Hyp-Asn-Pro-Leu-His-Asn

[0009] By adopting the above technical solutions, 1) for cabbage vegetables rich in chlorophyll (such as broccoli). PPH Gene-encoded pheophytin hydrolase and PAOThe gene-encoded pheophylate a oxygenase is a key enzyme in the chlorophyll degradation metabolic pathway. Peptide treatment can significantly reduce the levels of this key chlorophyll degradation gene in chlorophyll-rich Brassica oleracea varieties. PPH and PAO 1) The expression of chlorophyll is reduced, the content of key enzymes in chlorophyll degradation metabolism is reduced, the degradation of chlorophyll content during storage is slowed down, and a high level of chlorophyll content is maintained; 2) Peptide treatment can significantly increase the activity of reactive oxygen species scavenging enzymes POD, SOD, CAT and APX, thereby reducing the accumulation of reactive oxygen species such as H2O2 in cabbage vegetables, slowing down the oxidation of cabbage vegetables during storage, and thus retaining a high level of nutrients to a certain extent, achieving a better storage effect and extending the storage period.

[0010] An formulation for extending the shelf life of cabbage vegetables, wherein the polypeptide in claim 1 has a concentration of 10-100 mmol / L in water.

[0011] By adopting the above technical solution, within this concentration range, the mother liquor of the polypeptide not only has the effect of convenient storage, but also, after dilution, can reduce the expression of the key genes of chlorophyll degradation metabolism, while increasing the activity of reactive oxygen scavenging enzymes POD, SOD, CAT, and APX.

[0012] A method for extending the storage period of cabbage vegetables involves diluting the preparation for extending the storage period of cabbage vegetables according to claim 2 with water and spraying it onto cabbage vegetables received before or after harvest.

[0013] By adopting the above technical solution, the expression of key genes in chlorophyll degradation metabolism can be reduced after dilution, while the activity of reactive oxygen species scavenging enzymes POD, SOD, CAT, and APX can be increased. This allows for the retention of higher levels of nutrients to a certain extent, resulting in better storage effects and extending the storage period.

[0014] Preferably, the polypeptide of claim 1, when sprayed on cabbage vegetables, has a concentration of 10-100 µmol / L in water.

[0015] By adopting the above technical solution, the peptide concentration is 10~100 µmol / L. At this concentration, the peptide can exert its function well, reduce the expression of key genes in chlorophyll degradation metabolism, and increase the activity of reactive oxygen species scavenging enzymes POD, SOD, CAT, and APX.

[0016] Preferably, the cabbage vegetables sprayed with the preparation are stored under cold storage.

[0017] By adopting the above technical solutions and combining them with cold storage preservation, the storage period can be further extended.

[0018] In summary, the present invention has at least one of the following beneficial technical effects:

[0019] This invention explores the application of this polypeptide in extending the storage period of cabbage vegetables, and it has a good effect on extending the storage period;

[0020] Furthermore, based on the application of this polypeptide during the storage period of cabbage vegetables, it can reduce the expression of key genes in chlorophyll degradation metabolism, increase the activity of reactive oxygen species scavenging enzymes POD, SOD, CAT, and APX, thereby retaining a higher level of nutrients to a certain extent, achieving a better storage effect and extending the storage period. Attached Figure Description

[0021] Figure 1 This is a graph showing the morphological changes of Example 1 (peptide treatment group) and Comparative Example 1 (control group) at different number of days;

[0022] Figure 2 This is a bar chart showing the yellowing rate of Example 1 (peptide treatment group) and Comparative Example 1 (control group) at different numbers of days;

[0023] Figure 3 The bar charts show the POD, SOD, CAT, and APX enzyme activities of Example 1 (peptide treatment group) and Comparative Example 1 (control group) at different number of days. Detailed Implementation

[0024] The present invention will be further described in detail below with reference to the accompanying drawings.

[0025] Polypeptide source: The polypeptide involved in this invention was synthesized by Dongheng Biopharmaceutical Co., Ltd.

[0026] The amino acid sequence of the polypeptide is Arg-Glu-Val-Hyp-Asp-Gly-Hyp-Asn-Pro-Leu-His-Asn.

[0027] Brassica vegetables mainly include head cabbage, collard kale, Brussels sprouts, kohlrabi, kale, cauliflower, and broccoli. Broccoli will be used as an example for detailed explanation below. Example 1

[0028] A formulation for extending the shelf life of cabbage vegetables, wherein the above-mentioned polypeptide has a concentration of 50 mmol / L in water, the formulation is diluted with water and sprayed on broccoli, the diluted polypeptide has a concentration of 50 µmol / L in water, and the cabbage vegetables sprayed with the formulation are refrigerated at a temperature of 4°C.

[0029] Examples 2-5

[0030] The difference between Examples 2-5 and Example 1 lies in the concentration of the polypeptide in the formulation and the concentration of the diluted polypeptide, as detailed in Table 1:

[0031]

[0032] Comparative Example 1

[0033] The difference between Comparative Example 1 and Example 1 is that the broccoli was sprayed with water (for refrigeration).

[0034] Comparative Example 2

[0035] The difference between Comparative Example 2 and Example 1 is that no measures were taken to extend the storage period (it was not refrigerated).

[0036] Experimental results

[0037] refer to Figure 1 and Figure 2 The broccoli in Example 1 all showed good storage performance; after 21 days of treatment, the yellowing rate of the broccoli did not exceed 40%. Compared with Comparative Example 1, it effectively reduced the expression of key genes in chlorophyll degradation metabolism; at the same time, it increased the activity of reactive oxygen species scavenging enzymes POD, SOD, CAT, and APX. Figure 3 Compared to Comparative Example 1, the broccoli in Example 1 showed significantly higher POD, SOD, CAT, and APX enzyme activities with prolonged storage time. Therefore, peptide treatment in Example 1 effectively extended its shelf life. Furthermore, the broccoli treated in Examples 2-5 also exhibited good storage performance, effectively extending its shelf life. In Comparative Example 2 (where no measures were taken to extend storage time), the broccoli yellowed faster, resulting in a shorter storage period.

[0038] Meanwhile, the polypeptides in this application also have a good effect on extending the shelf life of other types of cabbage vegetables, including head cabbage, collard kale, Brussels sprouts, kohlrabi, Chinese kale, cauliflower, and broccoli.

[0039] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. The application of a polypeptide in extending the shelf life of brass vegetables, characterized in that, The amino acid sequence of the polypeptide is as follows: Arg-Glu-Val-Hyp-Asp-Gly-Hyp-Asn-Pro-Leu-His-Asn; The application involves applying the polypeptide formulation to cabbage vegetables, wherein the concentration of the polypeptide in the formulation is 10-100 mmol / L; The concentration of the polypeptide in water when the preparation is sprayed onto cabbage vegetables is 10-100 µmol / L.

2. A method for extending the storage period of cabbage vegetables, characterized in that, The preparation for extending the storage period of cabbage vegetables according to claim 1 is diluted with water and sprayed onto cabbage vegetables received before or after harvest.

3. The method for extending the storage period of cabbage vegetables according to claim 2, characterized in that, After spraying with the preparation, the cabbage vegetables were refrigerated and stored.

4. The application of the polypeptide according to claim 1 in extending the storage period of cabbage vegetables, characterized in that, The application of peptides in extending the shelf life of broccoli.

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