The changes of oxidation and peroxidation in postharvest litchi fruit
1988
Lin Zhifang | Li Shuangshun | Zhang Donglin (Academia Sinica, Guangzhou (China). South China Inst. of Botany)
The decrease of ascorbic acid content was observed in the pericarp and juice of litch fruit after picking from 0 to 7 days. Change of glutathione content in juice was similar to the change of ascorbic acid, but it increased in the pericarp within first 3 days after picking, and then decreased. During the period of experiment, malondialdehyde, a product of lipid peroxidation, increased significantly, it was 3 times in the 7th day after picking as compared with the initial content. The activity of superoxide dismutase decreased as malondialdehyde accumulated. A rapid increase of peroxidase activity in pericarp after picking would be associated with the senescence of litchi fruit
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