alpha-Lipoic acid treatment alleviates postharvest pericarp browning of litchi fruit by regulating antioxidant ability and energy metabolism

文献类型： 外文期刊

第一作者： He, Mingyang

作者： He, Mingyang;Hong, Min;He, Mingyang;Wu, Yanfei;Yun, Ze;Li, Taotao;Jiang, Yueming;Yun, Ze;Li, Taotao;Jiang, Yueming;Wu, Yanfei

作者机构：

关键词： Reactive oxygen species; Antioxidant system; Postharvest storage; Senescence; Energy; Fruit

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2021 年 180 卷

页码：

收录情况： SCI

摘要： Litchi fruit has high commercial value and significant benefits for humans. However, pericarp browning, as the indicator of litchi fruit senescence, limits the shelf life of litchi fruit. Effect of alpha-lipoic acid (alpha-LA) that has great antioxidant potential, on litchi fruit senescence was investigated. Results showed that alpha-LA delayed pericarp browning and attenuated redox stress of litchi fruit, indicated by lower hydrogen peroxide (H2O2) and superoxide radical (O-2(-center dot)) contents but higher hydroxy radical scavenging rate. Compared to control, alpha-LA treatment enhanced enzymatic: superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) as well as nonenzymatic antioxidants: glutathione (GSH) and ascorbate (AsA). Meanwhile, alpha-LA was protective against oxidative stress by inducing glutaredoxin (LcGrx), thioredoxin (LcTrx) and methionine sulfoxide reductase (LcMsr) expression levels. These alpha-LA-induced antioxidant systems directly increased the antioxidant capacity. Further research indicated that alpha-LA pretreatment maintained higher intracellular ATP level and activated extracellular ATP signaling through up-regulating LcDORN1s expression, indirectly increasing the antioxidant capacity. In conclusion, alpha-LA is effective to increase the antioxidant capacity and delay the pericarp browning of litchi fruit.

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