A method for inhibiting postharvest lignification of pea sprouts

Abstract

The application discloses a kind of preservation methods for inhibiting postharvest lignification of pea sprout.The root of pea sprout is cut and then dried, and then soaked in a phenyl lactic acid solution with a concentration of 2-8 mM.The treated pea sprout is dehydrated in a vegetable dehydrator and then dried and stored.The application takes pea sprout, which is prone to lignification in a cold storage environment and difficult to maintain food quality during storage, as the research object, and uses phenyl lactic acid as a preservative.The research shows that the phenyl lactic acid solution treatment has a very significant effect on inhibiting postharvest lignification of pea sprout, significantly inhibits weight loss, and can better maintain the original quality and flavor.

Description

Technical Field

[0001] This invention belongs to the field of fruit and vegetable preservation technology, and relates to a method for preserving pea sprouts by treating them with phenyl lactic acid to inhibit postharvest lignification. Background Technology

[0002] Sprouts, also known as "biological vegetables" or "living vegetables," refer to sprouts, bulbs, young stems, shoots, and buds cultivated from seeds or vegetative organs under certain conditions. Sprouts are rich in nutrients, have a unique flavor, a crisp and tender texture, a short production cycle, are green and pollution-free, and offer high economic benefits. They are very popular with producers and consumers in my country, Japan, South Korea, the European Union, the United States, and other countries.

[0003] Pea sprouts are green seedlings produced by germinating pea seeds under specific conditions. They have a fragrant aroma, tender texture, and a smooth, palatable taste, making them an environmentally friendly, high-quality, and nutritious green vegetable that has gained popularity in the vegetable market in recent years. Pea sprouts contain a variety of nutrients needed by the human body, rich in protein, various vitamins and minerals, as well as trace elements. However, pea sprouts are crisp and tender, and easily soften and rot at room temperature. Low-temperature storage after harvesting can cause lignification, thus affecting their taste. Lignin is an important component of plant cell walls. The synthesis of lignin monomers takes place in the cytoplasm, and then they are transferred to the cell wall for dehydrogenation polymerization to form lignin. Enzymes involved in lignin synthesis mainly include phenylalanine ammonialyse (PAL), 4-coumarateacid coenzyme A ligase (4CL), cinnamoyl-CoA reductase (CCR), cinnamyl alcohol dehydrogenase (CAD), polyphenol oxidase (PPO), and peroxidase (POD). Among these, PAL is the initiating enzyme of the phenylpropanone metabolic pathway and is generally considered a marker enzyme for the initiation of lignification. CAD participates in the final stage of lignin monomer synthesis, primarily reducing cinnamaldehyde to the corresponding alcohol to form lignin monomers. Therefore, controlling postharvest lignification in pea sprouts to maintain their commercial quality and extend their shelf life has always been a pressing issue for researchers.

[0004] Transcriptomics is a discipline that systematically studies gene transcription profiles at the overall transcriptional level to reveal the molecular mechanisms of complex biological pathways and trait regulatory networks. It has wide applications in studying cell phenotypes and functions, and can also detect the expression and regulation of important genes in life processes. Therefore, the development of transcriptomics is crucial for elucidating the genetic networks of biological systems, discovering important candidate genes, and conducting functional verification.

[0005] Phenylated acid (PLA) is a novel biological preservative with broad-spectrum antibacterial activity. It boasts advantages such as high safety, wide availability, strong stability, and good hydrophilicity, and is widely used in the preservation of meat products, fruits and vegetables, and aquatic products. For example, using PLA in banana preservation can prevent banana anthracnose; using it in winter jujube preservation can maintain the post-harvest quality of jujubes by activating the ascorbic acid metabolism pathway; and using it in early-ripening pear preservation can maintain the storage quality of early-ripening pears by regulating respiration and energy metabolism pathways. However, there are no reports on the use of PLA to inhibit post-harvest lignification in fruits and vegetables. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for preserving pea sprouts by inhibiting post-harvest lignification. This method is safe, non-toxic, convenient, and hygienic, and can effectively inhibit post-harvest lignification of pea sprouts, thereby achieving the purpose of preservation.

[0007] To address the above problems, this invention proposes a method for preserving pea sprouts by inhibiting post-harvest lignification, comprising the following steps:

[0008] After cutting off the roots of pea sprouts with roots, let them dry. Then soak them in a 2-8mM phenyl lactic acid solution. After processing, dehydrate the pea sprouts in a vegetable dehydrator and let them dry and store.

[0009] Preferably, the soaking time is 5-10 minutes, and more preferably 5 minutes.

[0010] Preferably, the concentration of the phenyllactic acid solution is 4 mM.

[0011] Preferably, the drying process is carried out at room temperature.

[0012] Preferably, the dehydration is carried out in a vegetable dehydrator for 1-5 minutes, and more preferably 1 minute.

[0013] Preferably, the storage involves placing the pea sprouts in a basket, wrapping them in polyethylene film, and storing them at 4-22°C, or more preferably at 10°C.

[0014] Preferably, the pea variety is maple pea.

[0015] The phenyllactic acid solution is composed of phenyllactic acid and pure water.

[0016] A second objective of this invention is to provide the application of phenyllactic acid in the preservation of pea sprouts.

[0017] Preferred application is in inhibiting postharvest lignification of pea sprouts.

[0018] Preferably, the inhibition of postharvest lignification of pea sprouts is achieved by reducing the postharvest lignin content of pea sprouts, reducing the activity of enzymes (PAL, CAD) related to lignin synthesis, and reducing the expression levels of related genes.

[0019] The phenyllactic acid effectively reduces weight loss, maintains nutritional quality, and preserves vitamin C and total flavonoids in pea sprouts during preservation.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] (1) This invention takes pea sprouts, which are prone to lignification in cold storage and have difficulty maintaining their edible quality during storage, as the research object. Phenylated acid is used as a preservative. Studies have shown that treatment with phenyllactic acid solution has a very significant effect on inhibiting postharvest lignification of pea sprouts, and also significantly inhibits weight loss, while maintaining the original quality and flavor well.

[0022] (2) This invention can not only be used to inhibit the lignification of pea sprouts after harvest, reduce weight loss, and maintain post-harvest nutritional quality, but also to inhibit the lignification of other fruits and vegetables. The method of this invention is simple to process, has good preservation effect, strong innovation, and broad application prospects. Attached Figure Description

[0023] Figure 1 The bar chart shows the effect of five treatments—0 mM (control) and 2 mM, 4 mM, 6 mM, and 8 mM phenyllactic acid solutions—on the sensory evaluation of pea sprouts.

[0024] Figure 2 The bar chart shows the effect of five treatments—0 mM (control) and 2 mM, 4 mM, 6 mM, and 8 mM phenyllactic acid solutions—on the lignin content of pea sprouts.

[0025] Figure 3 The graph shows the effect of 0 mM (control) and 4 mM phenyllactic acid solution treatment on the sensory evaluation of pea sprouts.

[0026] Figure 4 The graph shows the effect of 0 mM (control) and 4 mM phenyllactic acid solution treatment on the weight loss rate of pea sprouts.

[0027] Figure 5The graph shows the effect of 0 mM (control) and 4 mM phenyllactic acid solution treatment on the lignin content of pea sprouts.

[0028] Figure 6 The graph shows the effect of 0 mM (control) and 4 mM phenyllactic acid solution treatment on the cellulose content of pea sprouts.

[0029] Figure 7 The graph shows the effect of 0 mM (control) and 4 mM phenyllactic acid solution treatment on the total flavonoid content of pea sprouts.

[0030] Figure 8 The graph shows the effect of 0 mM (control) and 4 mM phenyllactic acid solution treatment on the vitamin C content of pea sprouts.

[0031] Figure 9 The graph shows the effect of 0 mM (control) and 4 mM phenyllactic acid solution treatment on the PAL activity of pea sprouts.

[0032] Figure 10 The graph shows the effect of 0 mM (control) and 4 mM phenyllactic acid solution treatment on the CAD activity of pea sprouts.

[0033] Figure 11 This is a gene heatmap showing the effects of 0 mM (control) and 4 mM phenyl lactic acid solution treatment on the expression levels of lignin synthesis-related enzyme genes in pea sprouts (the expression levels of each gene were uniformly normalized using Z-scores). Detailed Implementation

[0034] The technical solution of the present invention will be further described in detail below with reference to specific embodiments and accompanying drawings. The following embodiments are merely preferred embodiments of the present invention and are not intended to limit the present invention in other ways. Any person skilled in the art may make equivalent modifications to the disclosed technical content to create equivalent embodiments. Any simple modifications or equivalent changes made to the following embodiments based on the technical essence of the present invention without departing from the scope of the present invention are within the protection scope of the present invention.

[0035] The phenyllactic acid solutions used in the following embodiments of the present invention are all composed of phenyllactic acid and pure water. The phenyllactic acid solutions are prepared by the following method, the specific steps of which are as follows:

[0036] Accurately weigh out the phenyl lactic acid in the correct proportions, add it to a beaker containing pure water, then dissolve it with the aid of an ultrasonic instrument, and finally adjust the volume to the required concentration to form a transparent, clear, and turbid phenyl lactic acid solution.

[0037] Taking the preparation of a 2mM phenyllactic acid solution as an example, the following steps are used:

[0038] First, turn on the electronic balance and place weighing paper on it. Accurately weigh 3.33g of phenyllactic acid reagent using a spatula, then place it into separate beakers. Add a small amount of pure water and stir with a glass rod. Dissolve the solution using sonication at room temperature and 100W for 10 minutes. Finally, bring the volume to 10L, mix well, and store at room temperature until needed. This yields a 2mM phenyllactic acid solution.

[0039] Example 1

[0040] This embodiment of a method for preserving pea sprouts by inhibiting post-harvest lignification specifically includes the following steps:

[0041] (1) Soak all utensils and supplies to be used in 1% sodium hypochlorite solution for 15 minutes to disinfect them, then take them out and air dry.

[0042] (2) After cutting the roots off the pea sprouts with scissors, let them air dry at room temperature for 1 hour;

[0043] (3) Prepare a treatment solution with a concentration of 2 mM using phenyllactic acid;

[0044] (4) Soak the treated pea sprouts in phenyl lactic acid treatment solution for 5 minutes;

[0045] (5) Dehydrate the processed pea sprouts in a vegetable dehydrator for 1 minute and air dry them at room temperature for 30 minutes;

[0046] (6) After drying, put the pea sprouts into a basket, wrap them in polyethylene film and store them at 10°C.

[0047] Example 2

[0048] This embodiment of a method for preserving pea sprouts by inhibiting post-harvest lignification specifically includes the following steps:

[0049] (1) Soak all utensils and supplies to be used in 1% sodium hypochlorite solution for 15 minutes to disinfect them, then take them out and air dry.

[0050] (2) After cutting the roots off the pea sprouts with scissors, let them air dry at room temperature for 1 hour;

[0051] (3) Prepare a treatment solution with a concentration of 4 mM for phenyllactic acid;

[0052] (4) Soak the treated pea sprouts in phenyl lactic acid treatment solution for 5 minutes;

[0053] (5) Dehydrate the processed pea sprouts in a vegetable dehydrator for 1 minute and air dry them at room temperature for 30 minutes; (6) After drying, put the pea sprouts in a basket, wrap them in polyethylene film and store them at 10°C.

[0054] Example 3

[0055] This embodiment of a method for preserving pea sprouts by inhibiting post-harvest lignification specifically includes the following steps:

[0056] (1) Soak all utensils and supplies to be used in 1% sodium hypochlorite solution for 15 minutes to disinfect them, then take them out and air dry.

[0057] (2) After cutting the roots off the pea sprouts with scissors, let them air dry at room temperature for 1 hour;

[0058] (3) Prepare a treatment solution with a concentration of 6 mM for phenyllactic acid;

[0059] (4) Soak the treated pea sprouts in phenyl lactic acid treatment solution for 5 minutes;

[0060] (5) Dehydrate the processed pea sprouts in a vegetable dehydrator for 1 minute and air dry them at room temperature for 30 minutes; (6) After drying, put the pea sprouts in a basket, wrap them in polyethylene film and store them at 10°C.

[0061] Example 4

[0062] This embodiment of a method for preserving pea sprouts by inhibiting post-harvest lignification specifically includes the following steps:

[0063] (1) Soak all utensils and supplies to be used in 1% sodium hypochlorite solution for 15 minutes to disinfect them, then take them out and air dry.

[0064] (2) After cutting the roots off the pea sprouts with scissors, let them air dry at room temperature for 1 hour;

[0065] (3) Prepare a treatment solution with a concentration of 8 mM for phenyllactic acid;

[0066] (4) Soak the treated pea sprouts in phenyl lactic acid treatment solution for 5 minutes;

[0067] (5) Dehydrate the processed pea sprouts in a vegetable dehydrator for 1 minute and air dry them at room temperature for 30 minutes;

[0068] (6) After drying, put the pea sprouts into a basket, wrap them in polyethylene film and store them at 10°C.

[0069] Example 5

[0070] This embodiment of a preservation method for inhibiting post-harvest lignification of pea sprouts involves conducting a verification experiment to determine the optimal concentration after concentration screening. The method specifically includes the following steps:

[0071] (1) Soak all utensils and supplies to be used in 1% sodium hypochlorite solution for 15 minutes to disinfect them, then take them out and air dry.

[0072] (2) After cutting the roots off the pea sprouts with scissors, let them air dry at room temperature for 1 hour;

[0073] (3) Prepare a treatment solution with a concentration of 4 mM for phenyllactic acid;

[0074] (4) Soak the treated pea sprouts in phenyl lactic acid treatment solution for 5 minutes;

[0075] (5) Dehydrate the processed pea sprouts in a vegetable dehydrator for 1 minute and air dry them at room temperature for 30 minutes;

[0076] (6) After drying, put the pea sprouts into a basket, wrap them in polyethylene film and store them at 10°C.

[0077] Comparative Example 1

[0078] The preservation method for inhibiting postharvest lignification of pea sprouts in Comparative Example 1 is basically the same as that in Example 1, except that the pea sprouts are treated with pure water soaking only, without the use of phenyl lactic acid.

[0079] Examples 1-5 and Control Example 1: Quality Change Test of Pea Sprouts During Storage under Different Methods. Pea sprouts were stored under cold storage, and various indicators were measured as follows:

[0080] Sensory evaluation

[0081] Sensory evaluation was conducted on a 100-point scale, assessing pea sprouts based on four different parameters: appearance, shape, texture, and distinctive aroma.

[0082] Sensory rating scale for pea sprouts

[0083]

[0084] weightlessness

[0085] Weighing method (electronic balance): Use an electronic balance to weigh the changes in the mass of pea sprouts during fresh storage, and calculate according to the following formula.

[0086] Weight loss rate (%) = (Pre-storage weight - Post-storage weight) / Pre-storage weight × 100

[0087] Lignin

[0088] Frozen tissue (0.05 g) was homogenized with 1.0 mL of 95% cold ethanol and then centrifuged at 12000 g for 20 min at 4 °C. The precipitate was washed twice with 95% ethanol and once with ethanol:n-hexane (1:2). The precipitate was collected and dried at 75 °C for 3 h, then dissolved in 0.5 mL of acetic acid and incubated at 80 °C for 30 min; the reaction was terminated by adding 0.75 mL of 2.0 mol / L sodium hydroxide solution. The absorbance was measured at 280 nm.

[0089] Cellulose

[0090] Weigh 0.1g of fresh pea sprouts and place them in a centrifuge tube. Add 1mL of 80% ethanol solution and incubate at 80℃ for 40min. After cooling the solution to room temperature, centrifuge at 5000g for 10min to extract the precipitate. Wash the precipitate repeatedly with 0.1mol / L sodium hydroxide solution, hot distilled water, and acetone. Add 1.5mL of 60% sulfuric acid solution to the washed precipitate, stir well, and then incubate at 4℃ for 24h for hydrolysis. After removal, filter out the precipitate using a filter membrane, keeping the supernatant. Add the supernatant (1.3mL) to a centrifuge tube and dilute to 5mL with 3.7mL of 60% sulfuric acid. Pipette 0.1mL of the above cellulose extract into a test tube, add 0.45mL of distilled water and 2.5mL of anthrone-sulfuric acid reagent in an ice-water bath, and mix well after all the reagents have been added. Incubate at 100℃ for 10min, then immediately cool to room temperature with tap water and measure the absorbance at 620nm.

[0091] Total flavonoids

[0092] The total flavonoid content was determined using the aluminum trichloride colorimetric method. 0.2 g of dry powder was accurately weighed and mixed with 8 ml of 70% methanol. The mixture was then extracted using an ultrasonic apparatus for 30 min, followed by centrifugation at 8000 r / min for 15 min. 1 mL of the supernatant was added to 2 mL of 0.1 mol / L aluminum trichloride solution, and then 3 mL of 1 mol / L potassium acetate solution. The mixture was reacted in the dark at room temperature for 30 min, and the OD value was measured at 420 nm. A blank test was also performed simultaneously (1 mL of 70% methanol solution, 2 mL of 0.1 mol / L aluminum trichloride solution, and 3 mL of 1 mol / L potassium acetate solution). The total flavonoid content in pea sprouts was calculated based on the rutin standard curve.

[0093] Vitamin C

[0094] Vitamin C content was determined using the molybdenum blue colorimetric method. 0.5 g of pea sprouts was accurately weighed and then 1 mL of oxalic acid-EDTA solution was added. The mixture was transferred to a test tube and centrifuged at 10000 g for 10 min at 4 °C. The supernatant was the crude extract. 400 μL of the supernatant was mixed with 50 μL of metaphosphate-acetic acid solution, 100 μL of 5% sulfuric acid, and 200 μL of 5% ammonium molybdate. The mixture was incubated at 30 °C for 15 min, and the absorbance was measured at 760 nm. Ascorbic acid (1 mg / mL) was used as a standard solution. Vitamin C is expressed as mgAAE / 100 g.

[0095] PAL activity

[0096] The PAL activity assay kit (Suzhou Greens Biotechnology Co., Ltd.) was used for determination.

[0097] CAD activity

[0098] Weigh 0.1 g of fresh sample into an EP tube, add 1 mL of extraction buffer (0.1 mol / L Tris-HCl buffer (pH 8.0); 5% ethylene glycol; 2% PVP; 0.1 mol / L β-mercaptoethanol), and rapidly homogenize on ice. Centrifuge at 10000 g, 4 °C for 10 min. Place the supernatant on ice for CAD enzyme activity assay. In the assay tube, add 0.2 mL of enzyme solution, 2 mmol / L nicotinamide adenine dinucleotide phosphate (NADP), and 1 mmol / L trans-cinnamic acid sequentially, for a total volume of 1 mL. In the blank tube, add 0.1 mL of distilled water without enzyme solution and mix well. React at 37 °C for 30 min, then add 0.2 mL of 6 mol / L HCl to terminate the reaction. Measure the absorbance of the reaction solution at 340 nm. Enzyme activity is defined as a change in absorbance of 0.01 μL, expressed as U / g.

[0099] Transcriptomics analysis

[0100] After RNA extraction, purification, and library construction, the samples were sequenced using next-generation sequencing (NGS) technology based on the Illumina sequencing platform, with paired-end (PE) sequencing performed on the library.

[0101] Experimental results:

[0102] Depend on Figure 1 It can be seen that the sensory scores of the 2mM, 4mM, 6mM, and 8mM phenyllactic acid treatment groups were significantly higher than those of the 0mM control group. In particular, the 2mM and 4mM phenyllactic acid treatment groups maintained the sensory quality of pea sprouts better in the later stages of storage. These results indicate that phenyllactic acid treatment can maintain the sensory quality of pea sprouts to a certain extent.

[0103] Depend on Figure 2 It can be seen that the lignin content of pea sprouts generally showed a fluctuating upward trend. However, in the later stages of storage, such as on days 9 and 12, the phenyllactic acid treatment group inhibited the increase in lignin content to a certain extent, especially the 4 mM treatment group, which showed a particularly significant effect. These results indicate that the 4 mM treatment group can significantly inhibit the increase in lignin content of pea sprouts to a certain extent.

[0104] Depend on Figure 3 It can be seen that the sensory scores of the 4mM treatment group were significantly higher than those of the 0mM control group during storage. The 4mM phenyllactic acid treatment group maintained the sensory quality of pea sprouts better in the later stages of storage. Phenyllactic acid treatment can maintain the sensory quality of pea sprouts to a certain extent.

[0105] Depend on Figure 4 It can be seen that the weight loss rate of the 4mM treatment group was significantly lower than that of the 0mM control group during storage. This indicates that the 4mM treatment group can, to some extent, inhibit the increase in weight loss rate of pea sprouts.

[0106] Depend on Figure 5 It can be seen that the lignin content of pea sprouts generally showed a fluctuating upward trend. Compared with the 0 mM control group, the 4 mM treatment group effectively inhibited the increase in lignin content in pea sprouts during the early stage of storage. For example, the lignin content of the 0 mM control group on day 3 of storage was 1.2 times that of the 4 mM treatment group, and the lignin content of the 0 mM control group on day 6 of storage was 1.3 times that of the 4 mM treatment group. This indicates that the 4 mM treatment group can inhibit the increase in lignin content in pea sprouts to a certain extent.

[0107] Depend on Figure 6 It can be seen that the cellulose content of pea sprouts generally showed an increasing trend. Compared with the 0 mM control group, the 4 mM treatment group maintained the cellulose content of pea sprouts well during storage. For example, the cellulose content of the 4 mM treatment group on the 3rd day of storage was 1.4 times that of the 0 mM control group, and the cellulose content of the 4 mM treatment group on the 12th day of storage was 1.1 times that of the 0 mM control group. This indicates that the 4 mM treatment group can inhibit the degradation of cellulose content in pea sprouts to a certain extent.

[0108] Depend on Figure 7 It can be seen that the total flavonoid content of pea sprouts generally showed a fluctuating upward trend. Compared with the 0 mM control group, the 4 mM treatment group maintained the total flavonoid content of pea sprouts well during storage, and the total flavonoid content on the 3rd and 12th days of storage was significantly higher than that of the 0 mM control group. This indicates that the 4 mM treatment group can, to some extent, increase the total flavonoid content of pea sprouts during storage.

[0109] Depend on Figure 8It can be seen that the vitamin C content of pea sprouts generally showed a fluctuating upward trend. Compared with the 0 mM control group, the 4 mM treatment group significantly increased the vitamin C content of pea sprouts during storage; for example, the vitamin C content on the 9th day of storage was 1.3 times that of the 0 mM control group. This indicates that the 4 mM treatment group can increase the vitamin C content of pea sprouts to a certain extent.

[0110] Depend on Figure 9 It can be seen that the PAL enzyme activity of pea sprouts generally showed a fluctuating upward trend. Compared with the 0 mM control group, the 4 mM treatment group inhibited the PAL enzyme activity of pea sprouts during storage. On day 12 of storage, the PAL enzyme activity of the 0 mM control group was 1.2 times that of the 4 mM treatment group. This indicates that the 4 mM treatment group can inhibit the increase of PAL enzyme activity in pea sprouts to a certain extent.

[0111] Depend on Figure 10 It can be seen that the CADase activity of pea sprouts generally showed an increasing trend. Compared with the 0 mM control group, the 4 mM treatment group inhibited the CADase activity of pea sprouts during storage, especially before the 9th day of storage, the CADase activity of the 4 mM treatment group was significantly lower than that of the 0 mM control group. This indicates that the 4 mM treatment group can inhibit the increase of CADase activity in pea sprouts to a certain extent.

[0112] Depend on Figure 11 It can be seen that the expression levels of lignin synthesis-related enzyme genes in pea sprouts generally showed an upward trend. Compared with the 0 mM control group, the expression levels of lignin synthesis-related enzyme genes in pea sprouts were significantly lower during storage in the 4 mM treatment group. This indicates that the 4 mM treatment group can, to some extent, inhibit the expression of lignin synthesis-related enzyme genes in pea sprouts.

Claims

1. A method for preserving pea sprouts by inhibiting post-harvest lignification, characterized in that, The steps include the following: After cutting off the roots of the pea sprouts, let them dry. Then soak them in a 2-8 mM phenyl lactic acid solution. After processing, dehydrate the pea sprouts in a vegetable dehydrator and let them dry and store.

2. The preservation method according to claim 1, characterized in that, The soaking time is 5-10 minutes.

3. The preservation method according to claim 2, characterized in that, The soaking time is 5 minutes.

4. The preservation method according to claim 1, characterized in that, The phenyl lactic acid solution has a concentration of 4 mM.

5. The preservation method according to claim 1, characterized in that, The air drying mentioned refers to air drying at room temperature.

6. The preservation method according to claim 1, characterized in that, The dehydration mentioned refers to dehydrating vegetables in a dehydrator for 1-5 minutes.

7. The preservation method according to claim 6, characterized in that, The dehydration mentioned refers to dehydrating vegetables in a dehydrator for 1 minute.

8. The preservation method according to claim 1, characterized in that, The storage method involves placing pea sprouts in a basket, wrapping them in polyethylene film, and storing them at 4-10 ℃.

9. Application of phenyllactic acid in inhibiting postharvest lignification of pea sprouts.

10. The application according to claim 9, characterized in that, The inhibition of postharvest lignification of pea sprouts is an application of reducing the lignin content of pea sprouts after harvest, reducing the activity of lignin synthesis-related enzymes PAL and CAD, and the expression levels of related genes.

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