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The effect of desulfurization on the postharvest quality and sulfite metabolism in pulp of sulfitated "Feizixiao" Litchi (Litchi chinensis Sonn.) fruits

文献类型： 外文期刊

作者： Luo, Tao 1 ; Li, Shuangshuang 1 ; Han, Dongmei 2 ; Guo, Xiaomeng 1 ; Shuai, Liang 4 ; Wu, Zhenxian 1 ;

作者机构： 1.South China Agr Univ, Coll Hort,Minist Educ, Guangdong Prov Key Lab Postharvest Sci Fruits & V, Engn Res Ctr Postharvest Technol Hort Crops South, Guangzhou, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Key Lab South Subtrop Fruit Biol & Genet Resource, Minist Agr, Guangzhou, Guangdong, Peoples R China

3.Guangdong Litchi Engn Res Ctr, Key Lab Biol & Genet Improvement Hort Crops South, Minist Agr, Guangzhou, Guangdong, Peoples R China

4.Hezhou Univ, Inst Food Sci & Engn Technol, Coll Food & Biol Engn, Hezhou, Peoples R China

关键词： desulfurization; Litchi chinensis Sonn; postharvest quality; residual sulfite; sulfite metabolism; sulfur fumigation

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2019 年 7 卷 5 期

页码：

收录情况： SCI

摘要： The residual sulfite caused by sulfur fumigation (SF) is a hazard to health and influenced the export trade of litchi. Desulfurization (DS) is a valid chemical method to reduce the residual sulfite. However, the effect of DS on fumigated litchi has not been studied at physiological and molecular level. This study was aimed to evaluate the effect of DS (SF plus 3% desulfurizer) on the postharvest quality, sulfite residue, and the sulfite metabolism in sulfitated "Feizixiao" litchi during the 4 degrees C storage. Results indicated that the DS promoted the color recovery of sulfitated litchi and achieved an effect similar to SF on controlling rot and browning. DS recovered the water content and respiration rate of sulfitated litchi pericarp. Thus, DS improves commodity properties of sulfitated litchi. Moreover, DS greatly reduced sulfite residue especially in pulp and ensured the edible safety of sulfitated litchi. The activities of sulfite oxidase, sulfite reductase, serine acetyltransferase, and O-acetylserine(thiol) lyase in pulp increased after SF but fell down after DS while the expressions of their encoding genes decreased after SF but then rallied after DS. These results indicated the key role of these enzymes in sulfite metabolism after SF and DS changed the sulfite metabolism at both enzymatic and transcriptional level. It could be concluded that DS used in this study was an effective method for improving the color recovery and ensuring the edible safety of sulfitated litchi by not only chemical reaction but also both of enzymatic and transcriptional regulation.

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