A comparative study of chlorophyll loss and its related mechanism during fruit maturation in the pericarp of fast- and slow-degreening litchi pericarp

Changes in the levels of chlorophyll a and b and their derivatives, and chlorophyllase activities were compared in the pericarp of 'Feizixiao' (slow-degreening) and 'Nuomici' (fast-degreening) litchis (Litchi chinensis Sonn.). Cluster bagging and growth regulators were used to regulate the degreening process of 'Feizixiao'. HPLC analysis revealed the presence of chlorophyllide a, pheophorbide a and pheophytin a as chlorophyll derivatives in litchi pericarp. Loss of chlorophylls in 'Feizixiao' pericarp was slower than that in 'Nuomici' pericarp. The concentrations of chlorophyll a and b in the pericarp of 'Feizixiao' were significantly higher than those in 'Nuomici' during fruit maturation, whereas the chlorophyll derivatives in the former were noticeably lower than in the latter. Chlorophyllase activity increased as chlorophylls diminished. Chlorophyllase activity peaked around the colour-break in 'Nuomici', being much higher than that in 'Feizixiao'. Both cluster bagging and treatment with abscisic acid (ABA, 200 mg l−1) or jasmonic acid (50 mg l−1) significantly decreased the chlorophyll content and increased the chlorophyllase activity and the anthocyanin level. In fruit treated with 6-benzyl aminopurine (6-BA, 100 mg l−1) the degradation of chlorophylls was delayed, with concomitant decrease of chlorophyllase activity and anthocyanin level. These results imply that chlorophyllase is the crucial factor in the regulation of the chlorophyll loss in the pericarp.