Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit
Jian Sun, Xiangrong You, Li Li, Hongxiang Peng, Weiqiang Su, Changbao Li, Quanguang He and Fen Liao
Postharvest Biology and Technology, Volume 62, Issue 3, December 2011, Pages 288-294
2011
บทคัดย่อ
Membrane lipid degradation catalyzed by phospholipase D (PLD) results in postharvest browning and senescence of litchi fruit. The effects of n-butanol, a specific PLD inhibitor, on enzymatic browning and oxidative stress during storage of litchi fruit at room temperature were evaluated. n-Butanol-treated fruit had a lower browning index and disease index than untreated fruit. n-Butanol treatment also decreased PLD activity. As a result, the decompartmentalization of litchi polyphenoloxidase and substrates was reduced. The conversion of substrates (−)-epicatechin and procyanidin A2 into quinones was slowed down and enzymatic browning of litchi pericarp tissues was lower after 6 d storage. Additionally, n-butanol-treated fruit possessed significantly lower malondialdehyde contents than untreated fruit after 4 d storage. Analysis of antioxidative enzyme activities showed that n-butanol treatment inhibited oxidative stress mainly by maintaining high catalase activity in litchi pericarp tissues. Consequently, senescence of litchi fruit during storage was moderated.