Acta Botanica Sinica Volume 30 Issue 1, Pages .
The Changes of Pigments, Phenolics Contents and Activities of Polyphenol Oxidase and Phenylalanine Ammonia-Lyase in Pericarp of Postharvest Litchi Fruit

Lin Zhi-fang, Li Shuang-shun, Chang Dong-lin, Lin Gui-zhu, Li Yue-biao, Liu Shu-xian and Chen Mian-da

Abstract:
A common litchi cultivar ¡°Huaizhi¡± was used for the experiment to understand the changes of pigment, phenolics content and activities of two enzymes involing in phenolics metabolism in pericarp during storage at room temperature and relative humidity of 73¨C79%. The maturation of "Huaizhi" fruit was 80% when harvested. The contents of carotenoid, anthocynin and activities of phenylalanine ammonia-lyase, polyphenol oxidase were increased, and the content of total phenolics was kept at its initial level in the first 2 days of storage. It indicated that the active synthesis of pigments and phenolics still continued with the progressive ripening. A decline of above parameters and content of flavonoid ware observed during the senescence of fruit. The relative contents of anthocynin, flavonoid, phenolics and activity of phenylalanine ammonialyase were 90%, 59%,71% and 46% in the day of 7 compared with that when harvested, respectively. Less change of anthocynin content was found in browning pericarp. The relation between phenolics, anthocynin and activities of two enzymes during repining and senescence of litchi fruit was discussed.

Keywords:
Pigment; Phenolics; Polyphenol oxidase; Phenylalanine ammonia-lyase; Litchi
Editorial Office, Journal of Integrative Plant Biology, Institute of Botany, CAS
No. 20 Nanxincun, Xiangshan, Beijing 100093, China
Tel: +86 10 6283 6133 Fax: +86 10 8259 2636 E-mail: jipb@ibcas.ac.cn

Copyright © 2018 by the Institute of Botany, the Chinese Academy of Sciences
Online ISSN: 1744-7909 Print ISSN: 1672-9072 CN: 11-5067/Q