The changes of pigments, phenolics content and activities of polyphenol oxidase and phenylalanine ammonia-lyase in pericarp of postharvest litchi fruit
1988
Lin Zhifang | Li Shuangshun | Zhang Donglin (Academia Sinica, Guangzhou (China). South China Inst. of Botany)
A common litchi cultivar "Huaizhi" was used to study the changes of pigment, phenolics content and activities of two enzymes involved in phenolics metabolism in pericarp during storage at room temperature and relative humidity of 73-79%. The maturation of "Huaizhi" fruit was 80% when harvested. The contents of carotenoid anthocyanin and activities of phenylalanine ammonia-lyase, polyphenol oxidase 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 were observed during the senescence of fruit. The relative contents of anthocyanin, flavonoid, phenolics and activity of phenylalanine ammonia-lyase were 90%, 59%, 71% and 46% in the day of 7 compared with that when harvested, respectively. Less change of anthocyanin content was found in browning pericarp. The relation between phenolics, anthocynin and activities of two enzymes during ripening and senescence of litchi fruit was discussed.
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