Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit

文献类型： 外文期刊

第一作者： Su, Weiqiang

作者： Su, Weiqiang;Peng, Hongxiang;Zhu, Jianhua;Xu, Liangxiong;Marti Bruna, Nuria

作者机构：

关键词： browning;contents;endogenous substrates;polyphenoloxidase;rambutan

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2010 年 75 卷 6 期

页码：

收录情况： SCI

摘要： The catalytic oxidation of phenolic substrates by polyphenoloxidase (PPO) causes pericarp browning of postharvest rambutan fruit. In the present study, PPO and its endogenous substrates were extracted from rambutan pericarp tissues (RPT). The substrate extracts were sequentially partitioned with ethyl acetate and n-butanol. The analysis of total phenolic content showed that the most phenolic compounds were distributed in ethyl acetate fraction. By high-performance liquid chromatography (HPLC), (-)-epicatechin (EC) and proanthocyanidin A2 (PA2) were identified from this fraction. After reacting with rambutan PPO, EC turned brown rapidly within 10 min, indicating that it was a significant endogenous substrate. Although PA2 could also be oxidized by the PPO, it turned brown very slowly. In addition, because EC and PA2 were continually catalyzed into browning products by PPO during storage of the fruit at 4 and 25 degrees C, their contents in RPT gradually declined with the extended storage time. It was further observed that both substrate contents in rambutan fruit storing at 25 degrees C decreased more rapidly than that storing at 4 degrees C, suggesting that low temperature inhibited the catalytic oxidation of substrates so as to slow down pericarp browning.

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