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Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

文献类型： 外文期刊

作者： Wang, Chien Y. 1 ; Chen, Hangjun 1 ; Jin, Peng 1 ; Gao, Haiyan 1 ;

作者机构： 1.ARS, Food Qual Lab, Inst Plant Sci, USDA, Beltsville, MD 20705 USA

2.Zhejiang Acad Agr Sci, Food Inst, Hangzhou, Zhejiang, Peoples R China

3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Peoples R China

关键词： Litchi chinensis;pericarp browning;antioxidant enzymes;anthocyanins;phenollcs;flavonoids

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The effect of acidified calcium sulfate (ACS) on the quality of litchi (Litchi chinensis Sonn. cv. 'Brewster') fruit after harvest was evaluated. ACS at 1.25% or higher concentrations significantly inhibited the activities of polyphenol oxidase and peroxidase in the pericarp during storage at both 5 and 10 °C. These treatments also effectively prevented browning and retained the red color of the outer shell of the fruit. Total phenolic and total anthocyanin contents in pericarp were increased by ACS treatments in a dose-dependent manner. The radical scavenging activities for ROO·, DPPH·, ·OH and O_~(·-) were also enhanced by ACS, particularly by 2.5 and 5% concentrations. The activities of several antioxidant enzymes and enzymes of ascorbate-glutathione cycle including catalase, ascorbate peroxidase, glutathione peroxidase, glutathione reductase, dehydroascorbate reductase, and monodehydroascorbate reductase gradually declined during storage. However, ACS enhanced the activities of these enzymes, especially at the beginning of the storage. Samples treated with ACS generally had higher flavonoid levels than the control. The three major flavonoids, cyanidin-3-rutinoside, cyanidin-3-glucoside and quercetin-3-rutinoside, were found to be significantly increased by 2.5 and 5.0% ACS at both 5 and 10 °C. No differences were detected among various treatments in soluble solids content or sugar and organic acid levels in the pulp of litchi fruit, indicating that the internal quality of the fruit was not adversely affected by ACS treatment.

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