title: Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.
abstract: 'Guiwei' litchi fruit were treated with 5 ga.i. L(-1) apple polyphenols (APP) and then stored at 25°C to investigate the effects on pericarp browning. APP treatment effectively reduced pericarp browning and retarded the loss of red colour. APP-treated fruit exhibited higher levels of anthocyanins and cyanidin-3-rutinoside, which correlated with suppressed anthocyanase activity. APP treatment also maintained membrane integrity and reduced oxidative damage, as indicated by a lower relative leakage rate, malondialdehyde content, and reactive oxygen species (ROS) generation. The data suggest that decompartmentalisation of peroxidase and polyphenoloxidase and respective browning substrates was reduced. In addition, APP treatment enhanced the activities of antioxidant enzymes (superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase), as well as non-enzymatic antioxidant capacity (DPPH radical-scavenging activity and reducing power), which might be beneficial in scavenging ROS. We propose that APP treatment is a promising safe strategy for controlling postharvest browning of litchi fruit.
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China; Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China.
authors.forename: Zhengke
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: Horticultural Sciences Department, PO Box 110690, IFAS, University of Florida, Gainesville, FL 32611-0690, USA.
authors.forename: Donald J
authors.initials: DJ
authors.lastname: Huber
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China.
authors.forename: Hongxia
authors.initials: H
authors.lastname: Qu
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China.
authors.forename: Ze
authors.initials: Z
authors.lastname: Yun
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China.
authors.forename: Hui
authors.initials: H
authors.lastname: Wang
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China.
authors.forename: Zihui
authors.initials: Z
authors.lastname: Huang
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China.
authors.forename: Hua
authors.initials: H
authors.lastname: Huang
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China. Electronic address: ymjiang@scbg.ac.cn.
authors.forename: Yueming
authors.initials: Y
authors.lastname: Jiang
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry; D002374:Catalase / Q000378:metabolism; D004156:Catechol Oxidase / Q000032:analysis; D003116:Color; D005503:Food Additives / Q000032:analysis; D005524:Food Technology; D005638:Fruit / Q000737:chemistry* / Q000201:enzymology; D005980:Glutathione Reductase / Q000378:metabolism; D032125:Litchi / Q000737:chemistry* / Q000201:enzymology; D008315:Malondialdehyde / Q000737:chemistry; D027845:Malus / Q000737:chemistry*; D010084:Oxidation-Reduction; D010539:Permeability; D059808:Polyphenols / Q000032:analysis*; D017382:Reactive Oxygen Species; D013482:Superoxide Dismutase / Q000378:metabolism; D013696:Temperature
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005503:Food Additives; D059808:Polyphenols; D017382:Reactive Oxygen Species; D008315:Malondialdehyde; D004156:Catechol Oxidase; D002374:Catalase; D013482:Superoxide Dismutase; D005980:Glutathione Reductase; C428983:cyanidin 3-rutinoside
keywords: Anthocyanins; Antioxidant activities; Apple polyphenols; Browning; Litchi fruit