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Effect of tea seed oil treatment on browning of litchi fruit in relation to energy status and metabolism

文献类型： 外文期刊

作者： Zhang, Zhengke 1 ; Hu, Meijiao 2 ; Yun, Ze 3 ; Wang, Jiabao 2 ; Feng, Gang 2 ; Gao, Zhaoyin 1 ; Shi, Xuequn 1 ; Jiang, Yu 1 ;

作者机构： 1.Hainan Univ, Coll Food Sci & Technol, Haikou 570228, Hainan, Peoples R China

2.Chinese Acad Trop Agr Sci, Environm & Plant Protect Inst, Haikou 571101, Hainan, Peoples R China

3.Chinese Acad Sci, South China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China

关键词： Postharvest litchi;Camellia oleifera Abel;Energy charge;ATP synthase;LcSnRK2

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

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收录情况： SCI

摘要： 'Dadingxiang' litchi fruit were treated with 0.1% tea seed oil (TSO) and then stored at 25 degrees C for up to 8 days to investigate the effects of TSO and possible mechanisms on pericarp browning. The results showed that TSO effectively delayed the development of pericarp browning and the loss of red color in litchi fruit. TSO treatment markedly maintained membrane integrity as indicated by a lower relative electrical conductivity, which might contribute to delayed fruit senescence. In addition, TSO treatment enhanced the ATP level, energy charge and activities of H+-ATPase and Ca2+-ATPase and regulated the expression of four genes related to energy metabolism, including LcAtpB, LcAAC1, LaAOX1 and LcSnRK2. These results indicate that the process of browning and senescence in litchi fruit may be closely associated with energy status via the regulation of energy metabolism related enzymes and genes. We suggest that TSO treatment is a convenient and safe approach for reducing browning of harvested litchi fruit.

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