Structure of a Precursor to the Blue Components Produced in the Blue Discoloration in Japanese Radish (Raphanus sativus) Roots

The Disturbance of the Antioxidant System Results in Internal Blue Discoloration of Postharvest Cherry Radish (Raphanus sativus L. var. radculus pers) Roots

Internal blue discoloration in cherry radish (Raphanus sativus L. var. radculus pers) roots can appear after harvest. The antioxidant system and content of reactive oxygen species (ROS) will affect the blue discoloration. Currently, the reason for the blue discoloration is not yet clear. In order to reveal the mechanism of the blue discoloration of cherry radish, we selected the blue discolored cherry radish as the research object and the white cherry radish as the control. The difference in the antioxidant system between them were compared, including related enzymes and non-enzymatic antioxidants in this system. Meanwhile, the changes in the contents of 4-hydroxyglucobrassicin as a precursor substance and ROS were compared. The results showed that the activities of typical antioxidant enzymes decreased and the cycle of Glutathione peroxidase (GPX) and Ascorbic acid-Glutathione (ASA-GSH) was disturbed, leading to the reduction of antioxidant effect and the failure of timely and effective decomposition of superoxide anions (O₂^•-) and hydrogen peroxide (H₂O₂). In addition, the elevated level of O₂^•- and H₂O₂ led to the disorder of the antioxidant system, while the 4-hydroxybrassinoside was oxidized under the catalysis of peroxidase (POD) and eventually led to the internal blue discoloration in cherry radish. These results can provide a theoretical basis for solving the blue discoloration problem.

Inhibitory mechanism of low-oxygen-storage treatment in postharvest internal bluing of radish (Raphanus sativus) roots

Oxidative stress in radish roots causes internal blue discoloration and decreases vegetable quality. Accordingly, the effects of different oxygen concentration treatment on this coloration during storage was investigated; 4-hydroxyglucobrassicin content (a precursor of the blue component); the reactive oxygen species (ROS) superoxide (O₂^-) and hydrogen peroxide (H₂O₂); the antioxidants ascorbic acid (AsA) and glutathione (GSH); and the activities and gene expression levels of the enzymes catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), glutathione peroxidase (GPX), were monitored under normal and low-oxygen conditions. The results indicated that packaging radish roots under 10% O₂ prevents blue discoloration by decreasing the activity and expression of the oxidant enzyme POD, increasing the levels of antioxidant and reducing substances, and upregulating antioxidant enzymes, all of which act to decrease the generation of ROS (O^2- and H₂O₂).

Transcriptome and metabolome profiling to elucidate mechanisms underlying the blue discoloration of radish roots during storage

The internal blue discoloration of radish roots (Raphanus sativus) during storage affects their quality. We here performed transcriptome and metabolome profiling to investigate the mechanisms underlying the bluing of radish roots during storage. On comparing white radish (WR) and blue radish (BR), we identified 14,171 differentially expressed genes (upregulated: 7,383, downregulated: 6,788) and 145 differentially accumulated metabolites (upregulated: 117, downregulated: 28). Functional annotation analysis and metabolome profiling revealed that the blue discoloration of radish roots was promoted by high content of glucosinolates, oxidation system (ROS, CAT, POD) or low reduction system (GSH, GPX, APX, GST, ASA). Our results provide new insights into the underlying metabolic causes of the blue discoloration of radish roots and report candidate genes and metabolites involved in blue compound biosynthesis.

Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis

The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Among the varieties LB05-244 and LB05-240 displayed the greatest degrees of discoloration, while the Piton and Dense radishes exhibited the lowest degrees of discoloration. The light and pH conditions along with the storage temperature affected the pigment stability. The degradation of blue pigment occurred faster under blue light than under green, red, and white light and darkness. Blue pigment degraded fastest at pH values of 13 and 1. The blue pigments in radish exhibited thermal instability, with complete degradation occurring in 5 or 10 min at 90 or 100 °C, respectively. In conclusion, variety affected the discoloration. The pigment exhibited light, pH and thermal instability.

Glucosinolate structural diversity, identification, chemical synthesis and metabolism in plants

The glucosinolates (GSLs) is a well-defined group of plant metabolites characterized by having an S-β-d-glucopyrano unit anomerically connected to an O-sulfated (Z)-thiohydroximate function. After enzymatic hydrolysis, the sulfated aglucone can undergo rearrangement to an isothiocyanate, or form a nitrile or other products. The number of GSLs known from plants, satisfactorily characterized by modern spectroscopic methods (NMR and MS) by mid-2018, is 88. In addition, a group of partially characterized structures with highly variable evidence counts for approximately a further 49. This means that the total number of characterized GSLs from plants is somewhere between 88 and 137. The diversity of GSLs in plants is critically reviewed here, resulting in significant discrepancies with previous reviews. In general, the well-characterized GSLs show resemblance to C-skeletons of the amino acids Ala, Val, Leu, Trp, Ile, Phe/Tyr and Met, or to homologs of Ile, Phe/Tyr or Met. Insufficiently characterized, still hypothetic GSLs include straight-chain alkyl GSLs and chain-elongated GSLs derived from Leu. Additional reports (since 2011) of insufficiently characterized GSLs are reviewed. Usually the crucial missing information is correctly interpreted NMR, which is the most effective tool for GSL identification. Hence, modern use of NMR for GSL identification is also reviewed and exemplified. Apart from isolation, GSLs may be obtained by organic synthesis, allowing isotopically labeled GSLs and any kind of side chain. Enzymatic turnover of GSLs in plants depends on a considerable number of enzymes and other protein factors and furthermore depends on GSL structure. Identification of GSLs must be presented transparently and live up to standard requirements in natural product chemistry. Unfortunately, many recent reports fail in these respects, including reports based on chromatography hyphenated to MS. In particular, the possibility of isomers and isobaric structures is frequently ignored. Recent reports are re-evaluated and interpreted as evidence of the existence of "isoGSLs", i.e. non-GSL isomers of GSLs in plants. For GSL analysis, also with MS-detection, we stress the importance of using authentic standards.

Prediction and suppression of internal blue discoloration in roots of daikon, the Japanese radish (Raphanus sativus L.)

The internal blue discoloration of edible daikon roots often occurs on day 3 after harvest during storage at 20°C and is a serious problem. This study reports a rapid and simple method for predicting discoloration at harvest and proposes two methods for suppressing the discoloration of roots that are at discoloration risk. The soaking of freshly harvested roots in aqueous hydrogen peroxide resulted in immediate blue discoloration. The correlation between discoloration after storage at 20°C and discoloration after soaking in hydrogen peroxide was positive. Discoloration using hydrogen peroxide at harvest is a useful way of predicting discoloration risk. The storage of roots at 10°C in air or at 20°C in an atmosphere containing 1% (v/v) molecular oxygen resulted in no discoloration for at least 8 days. These storage conditions can guarantee no discoloration for the distribution after harvest.

Mechanism Underlying the Onset of Internal Blue Discoloration in Japanese Radish (Raphanus sativus) Roots

The internal blue discoloration observed in Japanese radish (Raphanus sativus L.) roots is a physiological phenomenon caused by storage following harvest at approximately 20 °C and poses a serious problem for farmers. Here, we describe the mechanism underlying the onset of internal blue discoloration of three cultivars: Hukuhomare, SC8-260, and Yuto. Each cultivar was maintained under the same conditions. Additionally, Hukuhomare radish roots were maintained at three different cultivation conditions in a related experiment. The blue discoloration in radish roots was caused by the oxidation of 4-hydroxyglucobrassicin as a result of an increase in oxidative stress involving peroxidase. Thus, the extent of blue discoloration was influenced by the chemical balance involving 4-hydroxyglucobrassicin content, antioxidant capacity, and oxidation activity.