食品科学2016，Vol.37Issue(20)：221-227,7.DOI:10.7506/spkx1002-6630-201620038
‘东壁’和‘福眼’龙眼果实果皮褐变差异的生理机制
Physiological Mechanism of the Difference in Pericarp Browning of Harvested Fruit between Longan Cultivars‘Dongbi’ and ‘Fuyan’
摘要
Abstract
Theharvested fruits of longan (Dimocarpus longana Lour.) are susceptible to pericarp browning, the most important factor affecting the quality and shelf-life of harvested longan fruit. The difference in postharvest pericarp browning between the longan cultivars ‘Dongbi’ (Dimocarpus longanLour.cv.Dongbi) and ‘Fuyan’ (Dimocarpus longanLour. cv. Fuyan) during storage at (8 ± 1)℃ and 85% relative humidity in relation to the metabolisms of active oxygen and phenolics were investigated. The results showed that compared to ‘Fuyan’ longans, the browning index, superoxide anion (O2-·) production rate, malondialdehyde content, and cellular membrane permeability were lower whereas the activities of active oxygen scavenging enzymes, including superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), were signiifcantly higher and the contents of endogenous antioxidant substances, like ascorbic acid (AsA) and glutathione (GSH), were higher in the pericarp of ‘Dongbi’ longans during storage. In addition, lower activities of polyphenol oxidase (PPO) and peroxidase (POD), and higher contents of anthocyanin, lfavonoid and total phenolics in pericarp of ‘Dongbi’ longans during storage were observed as compared to ‘Fuyan’ longans. From the above results, it could be concluded that ‘Dongbi’ longans tend to be less susceptible to postharvest pericarp browning, which was due to higher active oxygen scavenging capacity, resulting in reduced accumulation of O2-·, alleviated cellular membrane lipid peroxidation, maintained structural integrity of the cellular membrane, and prevention of PPO and POD from contacting their phenolic substrates, and thus, reducing the occurrence of enzymatic browning in the pericarp of ‘Dongbi’ fruit.关键词
龙眼果实/果皮褐变/差异性/品种/活性氧代谢/酚类物质代谢Key words
longan (Dimocarpus longanaLour.) fruit/pericarp browning/difference/cultivar/active oxygen metabolism/phenolics metabolism分类
轻工纺织引用本文复制引用
林艺芬,林毅雄,林河通,瓮红利,陈艺晖,王慧..‘东壁’和‘福眼’龙眼果实果皮褐变差异的生理机制[J].食品科学,2016,37(20):221-227,7.基金项目
国家自然科学基金面上项目（30671464；30972070；31171776）；高等学校博士学科点专项科研基金项目（20093515110011；20123515120016；20133515110014）；福建省自然科学基金项目（2015J01608）；福建省财政厅项目（K81MLV01A）；福建农林大学高水平大学建设项目（612014042）；福建农林大学杰出科研人才项目 （）
