Variations in contents of browning substrates and activities of some related enzymes during litchi fruit development
文献类型： 外文期刊
作者： Sun, Jian 3 ; Xiang, Xu 2 ; Yu, Chunyan 1 ; Shi, Jinyu 1 ; Peng, Hongxiang 3 ; Yang, Bao 1 ; Yang, Saoyu 1 ; Yang, En 1 ; Ji 1 ;
作者机构： 1.Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Guangdong Fruit Res Inst, Guangzhou 510640, Peoples R China
3.Guangxi Acad Agr Sci, Hort Res Int, Nanning 530007, Peoples R China
关键词： fruit development
期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Pericarp browning is a major factor to limit storage and transportation of postharvest litchi fruit. Experiments were conducted firstly to determine variations in contents of browning substrate (-)epicatechin in pericarp tissues Of litchi fruit during development. Changes in the activities of polyphenoloxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in association with the synthesis or oxidation of (-)-epicatechin were also examined. (-)-Epicatechin content tended to decrease during fruit development. PAL activity had a high level at the initial stage of fruit development, then decreased rapidly, and Finally increased slightly, which was in agreement with the variation in (-)epicatechin content. The higher contents of total phenolics and (-)-epicatechin of fruit of 'Nuomici' than 'Feizixiao' were also related to the higher PAL activity. PPO had a similar change to PAL in activity, but POD activity slowly decreased at the early fruit development and then increased markedly. It is suggested that (-)-epicatechin content might be largely regulated by PAL activity. This study Could help to understand the variations in the content of the browning substrate and the activities of some substrate-related enzymes of litchi fruit during development and then control better pericarp browning of harvested litchi fruit by the application of appropriate preharvest treatments.
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