Work

Cu2+ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism

Year: 2025

Type: article

Abstract: Enzymatic browning markedly reduces the processing quality and economic value of potatoes. This study evaluated the effects of copper sulfate (CuSO4) on potato growth, yield, and enzymatic browning. Quantitative analysis of browning-related enzymes, organic acids, free amino acids, and the browning index (BI) was conducted using high-performance liquid chromatography and non-contact colorimetric technology. Moderate Cu2+ (0.078–0.157 mmol·L−1) supply enhanced photosynthetic capacity, biomass, and starch accumulation, whereas excessive Cu induced oxidative stress, increased PPO activity, phenolic accumulation, and BI. Metabolic profiling revealed that Cu2+ activates PPO via its copper-binding sites and reprograms amino acid and organic acid metabolism—upregulating arginine and proline while downregulating isoleucine, leucine, phenylalanine, lysine, citrate, and chlorogenic acid, all strongly correlated with BI. These findings highlight the dual role of copper in yield formation and enzymatic browning, introducing metabolic reprogramming as a potential mechanism for optimizing Cu fertilization to balance productivity and postharvest quality.

Source: Foods

DOI: 10.3390/foods14223816