Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit
文献类型： 外文期刊
作者： Sun, Jian 1 ; Su, Weiqiang 1 ; Peng, Hongxiang 1 ; Zhu, Jianhua 1 ; Xu, Liangxiong 2 ; Marti Bruna, Nuria 3 ;
作者机构： 1.Guangxi Acad Agr Sci, Inst Hort Res, Nanning 530007, Peoples R China
2.Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China
3.Univ Miguel Hernandez, Dept Tecnol Agroalimentaria, Alicante 03312, Spain
关键词： browning;contents;endogenous substrates;polyphenoloxidase;rambutan
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）
ISSN： 0022-1147
年卷期： 2010 年 75 卷 6 期
页码：
收录情况： SCI
摘要： The catalytic oxidation of phenolic substrates by polyphenoloxidase (PPO) causes pericarp browning of postharvest rambutan fruit. In the present study, PPO and its endogenous substrates were extracted from rambutan pericarp tissues (RPT). The substrate extracts were sequentially partitioned with ethyl acetate and n-butanol. The analysis of total phenolic content showed that the most phenolic compounds were distributed in ethyl acetate fraction. By high-performance liquid chromatography (HPLC), (-)-epicatechin (EC) and proanthocyanidin A2 (PA2) were identified from this fraction. After reacting with rambutan PPO, EC turned brown rapidly within 10 min, indicating that it was a significant endogenous substrate. Although PA2 could also be oxidized by the PPO, it turned brown very slowly. In addition, because EC and PA2 were continually catalyzed into browning products by PPO during storage of the fruit at 4 and 25 degrees C, their contents in RPT gradually declined with the extended storage time. It was further observed that both substrate contents in rambutan fruit storing at 25 degrees C decreased more rapidly than that storing at 4 degrees C, suggesting that low temperature inhibited the catalytic oxidation of substrates so as to slow down pericarp browning.
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