Variations in contents of browning substrates and activities of some related enzymes during litchi fruit development

文献类型： 外文期刊

第一作者： Yu, Chunyan

作者： Yu, Chunyan;Shi, Jinyu;Yang, Bao;Yang, Saoyu;Yang, En;Jiang, Yueming;Xiang, Xu;Sun, Jian;Peng, Hongxiang

作者机构：

关键词： fruit development

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Pericarp browning is a major factor to limit storage and transportation of postharvest litchi fruit. Experiments were conducted firstly to determine variations in contents of browning substrate (-)epicatechin in pericarp tissues Of litchi fruit during development. Changes in the activities of polyphenoloxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in association with the synthesis or oxidation of (-)-epicatechin were also examined. (-)-Epicatechin content tended to decrease during fruit development. PAL activity had a high level at the initial stage of fruit development, then decreased rapidly, and Finally increased slightly, which was in agreement with the variation in (-)epicatechin content. The higher contents of total phenolics and (-)-epicatechin of fruit of 'Nuomici' than 'Feizixiao' were also related to the higher PAL activity. PPO had a similar change to PAL in activity, but POD activity slowly decreased at the early fruit development and then increased markedly. It is suggested that (-)-epicatechin content might be largely regulated by PAL activity. This study Could help to understand the variations in the content of the browning substrate and the activities of some substrate-related enzymes of litchi fruit during development and then control better pericarp browning of harvested litchi fruit by the application of appropriate preharvest treatments.

分类号： S6

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