Kojic acid +?CaCl2 improves postharvest life of broccoli

The effect of a combination of 25?mg?L?1 kojic acid (*) and 10?g L?1 calcium chloride (KA?+?CaCl2) on the postharvest senescence of broccoli was investigated, along with potential modes of action. Results indicated that the KA?+?CaCl2 treatment of broccoli florets maintained their sensory evaluation scores, inhibited yellowing of florets, and generally prolonged shelf-life. The KA?+?CaCl2 treatment decreased the rate of respiration, ethylene production, and inhibited the degradation of chlorophyll. Furthermore, the relative gene expression and enzyme activity of ascorbate peroxidase, peroxidase, and catalase were elevated, and the expression of genes (BoCHL1, BoCHL2, BoCHL3, BoPAO, and BoPPH) involved in chlorophyll degradation were down-regulated. KA?+?CaCl2 also maintained the production of the characteristic volatiles produced by broccoli florets as measured with the use of an electronic nose. Results of the present study provide new insights into the ability of KA?+?CaCl2 to inhibit the postharvest senescence of broccoli florets and extend their shelf-life.Picture - Graphical abstract (available in good size in the source, below)?The effect of 25?mg?L?1?kojic acid and 10?g?L?1?calcium chloride (KA?+?CaCl2) of broccoli (Brassica oleracea var.?italica) could be attributed to the ability of the KA?+?CaCl2?treatment to decrease oxidative stress, as evidenced by alower MDA content and higher antioxidant enzyme activity and corresponding gene expression of genes that encode these enzymes. The KA?+?CaCl2?treatment also inhibited the expression of chlorophyll-degradation-related genes. The KA?+?CaCl2?treatment also delayed the senescence of broccoli by inhibiting ethylene production, which also help to postpone the development of the offensive odor emitted from senescing broccoli. SourceThe combined treatment of broccoli florets with kojic acid and calcium chloride maintains post-harvest quality and inhibits off-odor productionZhicheng Yan, Junyan Shi, Lipu Gao, Qing Wang & Jinhua ZuoScientia Horticulturae,?Volume 262, 27 February 2020, 109019https://doi.org/10.1016/j.scienta.2019.109019https://www.sciencedirect.com/science/article/abs/pii/S0304423819309057(*) Wikipedia:?Kojic acid?is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji.?Kojic acid?is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine.?