Alleviation of pericarp browning in harvested litchi fruit by synephrine hydrochloride in relation to membrane lipids metabolism
Mingyang He, Zhixing Ge, Min Hong, Hongxia Qu, Xuewu Duan, Ze Yun, Taotao Li and Yueming Jiang
Postharvest Biology and Technology, Volume 166, August 2020, 111223
2020
บทคัดย่อ
This study investigated the effect of synephrine hydrochloride (Syn-HCl) on litchi pericarp browning and the potential regulating mechanism. Results showed that 0.5 g L−1 Syn-HCl significantly inhibited the development of pericarp browning. Compared to control, Syn-HCl treatment reduced malondialdehyde and H2O2 content and inhibited activities of polyphenol oxidase (PPO) and peroxidase (POD). Meanwhile, Syn-HCl-treated litchi fruit exhibited higher amounts of USFA (unsaturated fatty acids) as well as lower amounts of SFA (saturated fatty acids) through regulating activities of membrane lipids-degrading enzymes: lipase and lipoxygenase. Additionally, higher ratio of USFA to SFA and double bond index were shown in Syn-HCl-treated fruit. Further analysis showed that key genes involved in fatty acid synthesis were also regulated by Syn-HCl treatment. Taken together, these findings indicated that Syn-HCl alleviated litchi pericarp browning resulting from regulation of fatty acid metabolism and maintenance of membrane integrity, which inhibited the enzymatic browning caused by PPO and POD.