Lysozyme inhibits postharvest physiological deterioration of cassava

• 作者: Xiaoyun Wu Jia Xu Qiuxiang Ma Sulaiman Ahmed Xinlu Lu Erjun Ling Peng Zhang
• 来源期刊: 植物学报（英文版）
• 年，卷（期）: 2022,（3）
• 所属期刊栏目: Breakthrough Report
• 页码范围: 621-624
• 页数: 4页
• 语种: 英文

摘要

After harvest, cassava (Manihot esculenta Crantz) storage roots undergo rapid postharvest physio-logical deterioration, producing blue-brown discoloration in the vasculature due to the production of polyphenolics (mainly quinones and coumarins) by enzymes such as polyphenol oxidase (PPO). Here, we report the application of hen egg-white lysozyme (HEWL), a natural PPO inhibitor, in transgenic cassava to repress the symptoms of postharvest physiological de-terioration. The HEWL-expressing transgenic plants had lower levels of the two main cassava coumarins tested, scopoletin and scopolin, compared with wild type. HEWL-expressing cassava also showed increased tolerance of oxidative stress. Overall, the lysozyme-PPO system proved to be functional in plants for re-pressing PPO-mediated commercial product browning.