The effects of exogenous ATP on the postharvest quality, browning and softening of mung bean (Vigna radiata) sprouts were evaluated. ATP treatment significantly alleviated the quality loss and browning events during the storage of 3 days. It also reduced the oxidant damage by inducing high activities of peroxidase (9.3–13.9%) and superoxide dismutase (8.8–10.3%) which scavenged the reactive oxygen species (ROS) effectively. Transcriptional results indicated that ATP treatment decreased VrPL1, VrPME and VrPG1 gene expression levels more than 2 folds at some time points. Furthermore, the atomic force microscope (AFM) images revealed that the pectin degradation was notably slowed by ATP treatment and the width and height of pectin backbone were better maintained (47.1% and 45.6% higher than control without ATP treatment). The cooperative effects of ROS scavenging and decreased expressions of pectin-related genes might contribute to the deferred pectin deterioration and firmness loss by ATP treatment.

评估了外源ATP对绿豆（Vigna radiata）豆芽采后品质，褐变和软化的影响。ATP处理显着减轻了3天储存期间的质量损失和褐变现象。它还通过诱导高活性过氧化物酶（9.3-13.9％）和超氧化物歧化酶（8.8-10.3％）的活性降低了氧化剂的损害，它们有效清除了活性氧（ROS）。转录结果表明，ATP处理可降低VrPL1，VrPME和VrPG1在某些时间点，基因表达水平超过2倍。此外，原子力显微镜（AFM）图像显示，通过ATP处理，果胶的降解显着减缓，果胶主链的宽度和高度得到了更好的维持（比未经ATP处理的对照高47.1％和45.6％）。ROS清除和果胶相关基因表达降低的协同作用可能有助于推迟ATP处理导致果胶降解和硬度损失。