Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols

文献类型： 外文期刊

第一作者： Zhang, Zhengke

作者： Zhang, Zhengke;Qu, Hongxia;Yun, Ze;Wang, Hui;Huang, Zihui;Huang, Hua;Jiang, Yueming;Zhang, Zhengke;Huber, Donald J.

作者机构：

关键词： Litchi fruit;Apple polyphenols;Anthocyanins;Browning;Antioxidant activities

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： 'Guiwei' litchi fruit were treated with 5 g a.i. L-1 apple polyphenols (APP) and then stored at 25 degrees C to investigate the effects on pericarp browning. APP treatment effectively reduced pericarp browning and retarded the loss of red colour. APP-treated fruit exhibited higher levels of anthocyanins and cyanidin-3-rutinoside, which correlated with suppressed anthocyanase activity. APP treatment also maintained membrane integrity and reduced oxidative damage, as indicated by a lower relative leakage rate, malondialdehyde content, and reactive oxygen species (ROS) generation. The data suggest that decompartmentalisation of peroxidase and polyphenoloxidase and respective browning substrates was reduced. In addition, APP treatment enhanced the activities of antioxidant enzymes (superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase), as well as non-enzymatic antioxidant capacity (DPPH radical-scavenging activity and reducing power), which might be beneficial in scavenging ROS. We propose that APP treatment is a promising safe strategy for controlling postharvest browning of litchi fruit. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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