Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit |
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Authors: | Jian Sun Xiangrong You Li Li Hongxiang PengWeiqiang Su Changbao Li Quanguang He Fen Liao |
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Institution: | a Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China b Guangxi Crop Genetic Improvement Laboratory, Nanning 530007, China c Horticultural Research Institute, Guangxi Academy of Agricultural Sciences, 530007 Nanning, China |
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Abstract: | 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. |
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Keywords: | Phospholipase D Postharvest litchi Inhibitor Enzymatic browning Oxidative stress |
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