数字农科院2.0

Alleviation Of Pericarp Browning In Harvested Litchi Fruit By Synephrine Hydrochloride In Relation To Membrane Lipids Metabolism

文献类型: 外文期刊

作者: He, Mingyang;He, Mingyang;Ge, Zhixing;Qu, Hongxia;Hong, Min;Duan, Xuewu;Qu, Hongxia;Duan, Xuewu;Li, Taotao;Jiang, Yueming;Yun, Ze;Li, Taotao;Jiang, Yueming

作者机构:

关键词: Litchi Fruit; Pericarp Browning; Fatty Acids; Gene Expression; Synephrine

期刊名称: POSTHARVEST BIOLOGY AND TECHNOLOGY

ISSN: 0925-5214

年卷期: 2020 年 166 卷

页码:

摘要: This study investigated the effect of synephrine hydrochloride (Syn-HCl) on litchi pericarp browning and the potential regulating mechanism. Results showed that 0.5 g L-1 Syn-HCl significantly inhibited the development of pericarp browning. Compared to control, Syn-HCl treatment reduced malondialdehyde and H2O2 content and inhibited activities of polyphenol oxidase (PPO) and peroxidase (POD). Meanwhile, Syn-HCl-treated litchi fruit exhibited higher amounts of USFA (unsaturated fatty acids) as well as lower amounts of SFA (saturated fatty acids) through regulating activities of membrane lipids-degrading enzymes: lipase and lipoxygenase. Additionally, higher ratio of USFA to SFA and double bond index were shown in Syn-HCl-treated fruit. Further analysis showed that key genes involved in fatty acid synthesis were also regulated by Syn-HCl treatment. Taken together, these findings indicated that Syn-HCl alleviated litchi pericarp browning resulting from regulation of fatty acid metabolism and maintenance of membrane integrity, which inhibited the enzymatic browning caused by PPO and POD.

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