COMPARISON OF ENZYMES AND FLAVONOIDS RELATED TO POSTHARVEST BROWNING IN THREE LITCHI (LITCHI CHINENSIS SONN.) CULTIVARS
文献类型： 外文期刊
作者： Sun, Jian 2 ; Peng, Hongxiang 2 ; Zhang, Ezhen 2 ; You, Xiangrong 1 ; Huang, Maokang 1 ; Xu, Liangxiong 3 ; Wang, Jubi 1 ;
作者机构： 1.Guangxi Acad Agr Sci, Inst Agrofood Sci Technol, Nanning 530007, Peoples R China
2.Guangxi Acad Agr Sci, Inst Hort Res, Nanning 530007, Peoples R China
3.Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China
4.Guangxi Tech Instruct Gen Off Fruit Prod, Nanning 530022, Peoples R China
期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）
ISSN： 0145-8884
年卷期： 2011 年 35 卷 6 期
页码：
收录情况： SCI
摘要： The experiments were performed to compare differences of enzymes and flavonoids related to postharvest browning in three litchi cultivars cv. Nuomici,Heli and Feizixiao. By high-performance liquid chromatograph analysis, the major flavonoids from pericarp tissues were identified as (-)epicatechin (EC), (-)epigallocatechin (EGC) and proanthocyanidin A2 (PA2). These flavonoids were ortho dihydric or triatomic phenols serving as potential substrates for enzymatic browning reaction. It was further observed that the similar flavonoid components existed in three cultivars. In addition, comparing three litchi cultivars, cv. Nuomici exhibited higher activities of polyphenoloxidase (PPO) and peroxidase (POD) as well as higher contents of potential substrates EC, EGC and PA2, indicating that this cultivar had the stronger capability of enzymatic browning reaction. After the ripe fruits were harvested, cv. Nuomici would brown quickly. However, cv. Heli possessed the highest EC, EGC and PA2 contents but the lowest PPO and POD activities, and contrarily cv. Feizixiao had higher PPO and POD activities but the lowest EC, EGC and PA2 contents, suggesting that both cultivars browned more slowly than cv. Nuomici after harvest.
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