کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4518880 | 1322803 | 2011 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit](/preview/png/4518880.png)
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.
► The phospholipase D inhibitor n-butanol reduced phospholipase D activity in harvested litchi fruit.
► n-Butanol delayed fruit membrane degradation.
► n-Butanol inhibited enzymatic browning and oxidative stress during fruit storage.
► Senescence of litchi fruit was moderated by n-butanol treatment during storage.
Journal: Postharvest Biology and Technology - Volume 62, Issue 3, December 2011, Pages 288–294