{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T10:55:01Z","timestamp":1784544901589,"version":"3.55.0"},"reference-count":67,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,4,4]],"date-time":"2026-04-04T00:00:00Z","timestamp":1775260800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Special Research Project for First-Class Disciplines of the Department of Education of Inner Mongolia Autonomous Region","award":["YLXKZX-NND-015"],"award-info":[{"award-number":["YLXKZX-NND-015"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To develop safe and effective preservatives for fresh-cut produce, this study elucidates the multi-pathway mechanisms through which Melatonin (MT) regulates postharvest senescence in fresh-cut potatoes. Treatment with 0.1 mmol\/L exogenous MT effectively inhibited browning and softening during storage. In terms of browning control, MT suppressed PPO and POD activities by 46% and ~10% at the end of storage (day 12), while enhancing enzymatic and non-enzymatic antioxidant capacity by 1.1- to 1.6-fold on average throughout storage. This alleviated oxidative damage and membrane lipid peroxidation, thereby reducing tissue browning. Regarding texture maintenance, MT downregulated PME and cellulase activities by 23% and 19% at the end of storage, activated phenylpropanoid metabolism, and inhibited starch degradation (maintaining 19% higher starch content), thus preserving cell wall structure and firmness (9.2% higher at the end of storage). Further analysis revealed that MT antagonized ethylene biosynthesis, upregulated StMYB168 expression (5.8-fold higher than control on average), and activated endogenous MT biosynthesis, establishing a self-sustaining positive regulatory cycle. Correlation analysis confirmed close relationships among physiological processes, signaling responses, and quality traits, with significant associations between firmness and starch content (r = 0.72), color indices and PPO\/POD (|r| &gt; 0.65), and MT biosynthesis genes and metabolic pathways (r = 0.65\u20130.75) (p &lt; 0.01).<\/jats:p>","DOI":"10.3390\/foods15071234","type":"journal-article","created":{"date-parts":[[2026,4,6]],"date-time":"2026-04-06T00:19:32Z","timestamp":1775434772000},"page":"1234","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Melatonin Activates Phenylpropanoid Metabolism and Antioxidant Defense to Preserve Quality of Fresh-Cut Potatoes During Cold Storage"],"prefix":"10.3390","volume":"15","author":[{"given":"Xingyue","family":"Ma","sequence":"first","affiliation":[{"name":"Laboratory of Plant Resources Preservation and Processing, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hao","family":"Wang","sequence":"additional","affiliation":[{"name":"Laboratory of Plant Resources Preservation and Processing, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiju","family":"Wang","sequence":"additional","affiliation":[{"name":"Laboratory of Plant Resources Preservation and Processing, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-3219-358X","authenticated-orcid":false,"given":"Xingyu","family":"Li","sequence":"additional","affiliation":[{"name":"Laboratory of Plant Resources Preservation and Processing, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-6221-257X","authenticated-orcid":false,"given":"Hui","family":"Li","sequence":"additional","affiliation":[{"name":"Inner Mongolia HUARUI Inspection and Testing Co., Ltd., Intelligent Manufacturing Industrial Park D3-1, Hulindere New District, Hohhot 011500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-2549-6450","authenticated-orcid":false,"given":"Dongqing","family":"Wang","sequence":"additional","affiliation":[{"name":"Inner Mongolia Fresh Potato Breeding and Farming Farmers\u2019 Professional Cooperative, No. 152, Maoshengying Agricultural Park, Jinhe Town, Saihan District, Hohhot 010030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9231-3746","authenticated-orcid":false,"given":"Yang","family":"Yang","sequence":"additional","affiliation":[{"name":"Laboratory of Plant Resources Preservation and Processing, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.foodres.2016.01.021","article-title":"Alternative disinfection methods to chlorine for use in the fresh-cut industry","volume":"82","author":"Meireles","year":"2016","journal-title":"Food Res. 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