Membrane deterioration, enzymatic browning and oxidative stress in fresh fruits of three litchi cultivars during six-day storage
作者： Jian Sun , Changbao Li , K. Nagendra Prasad , Xiangrong You , Li Li
DOI: 10.1016/J.SCIENTA.2012.09.023
关键词:
摘要: Abstract A comparative study of membrane deterioration, enzymatic browning and oxidative stress three litchi cultivars, namely ‘Feizixiao’, ‘Heiye’ ‘Xiangli’, was carried out. During 6-d storage at room temperature, pericarp index disease rate ‘Feizixiao’ were highest. The increasing relative electrolyte leakage rose most rapidly. phospholipase D activity significantly increased for but insignificantly changed ‘Xiangli’. acid phosphatase decreased On day 6, exhibited the lowest contents substrates (−)-epicatechin procyanidin A2. Furthermore, on presented highest activities peroxidase, ascorbate peroxidase superoxidase dismutase, possessed weak antioxidant enzymes (especially peroxidase). Thus, among integrity broke down seriously because its PLD ACP during storage. in consumed due to conversion into quinones by polyphenoloxidase catalysis. Senescence deterioration grave under postharvest stress.
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