title: Hydrogen Peroxide Induced Changes in Energy Status and Respiration Metabolism of Harvested Longan Fruit in Relation to Pericarp Browning.
abstract: Energy status and respiration metabolism of "Fuyan" longan fruit treated by hydrogen peroxide (H2O2) and their relationship to pericarp browning were studied. The results displayed that H2O2 significantly increased the respiration rate, increased activities of respiratory terminal oxidases like cytochrome C oxidase (CCO) and ascorbic acid oxidase (AAO), decreased NAD kinase activity, maintained lower contents of NADP and NADPH as well as higher amounts of NAD and NADH, and accelerated the decrease of energy charge. These results gave convincing evidence that the treatment of H2O2 for accelerating longan pericarp browning was due to an increase of energy deficiency, an increase of respiratory metabolic pathways of Embden-Meyerhof pathway (EMP) and tricarboxylic acid (TCA) cycle, a decrease of pentose phosphate pathway (PPP) of respiratory pathway, and an increase of activities of respiratory terminal oxidases like CCO and AAO.
authors.affiliation: Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, China.
authors.forename: Yi-Xiong
authors.initials: YX
authors.lastname: Lin
authors.affiliation: Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, China.
authors.forename: Yi-Fen
authors.initials: YF
authors.lastname: Lin
authors.affiliation: Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, China.
authors.forename: Yi-Hui
authors.initials: YH
authors.lastname: Chen
authors.affiliation: Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Wang
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada , Guelph, Ontario N1G 5C9, Canada.
authors.forename: John
authors.initials: J
authors.lastname: Shi
authors.affiliation: Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, China.
authors.forename: He-Tong
authors.initials: HT
authors.lastname: Lin
mesh_terms: D004156:Catechol Oxidase / Q000737:chemistry / Q000378:metabolism; D003116:Color; D004734:Energy Metabolism; D005638:Fruit / Q000737:chemistry* / Q000187:drug effects / Q000378:metabolism; D006861:Hydrogen Peroxide / Q000494:pharmacology*; D009249:NADP / Q000378:metabolism; D010088:Oxidoreductases / Q000737:chemistry / Q000378:metabolism; D010940:Plant Proteins / Q000737:chemistry / Q000378:metabolism; D029631:Sapindaceae / Q000737:chemistry* / Q000187:drug effects / Q000378:metabolism
chemical_list: D010940:Plant Proteins; D009249:NADP; D006861:Hydrogen Peroxide; D010088:Oxidoreductases; D004156:Catechol Oxidase
keywords: browning; energy status; hydrogen peroxide; longan (Dimocarpus longan Lour.); respiration metabolism