Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit

• Published in: Postharvest biology and technology 2011-12, Vol.62 (3), p.288-294
• Main Authors: Sun, Jian, You, Xiangrong, Li, Li, Peng, Hongxiang, Su, Weiqiang, Li, Changbao, He, Quanguang, Liao, Fen
• Format: Article
• Language: English
• Subjects: antioxidant activity; Biological and medical sciences; catalase; catechol oxidase; Enzymatic browning; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Inhibitor; lipids; malondialdehyde; Oxidative stress; pericarp; Phospholipase D; Postharvest litchi; quinones; senescence; temperature
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2011.07.001

► The phospholipase D inhibitor n-butanol reduced phospholipase D activity in harvested litchi fruit. ► n-Butanol delayed fruit membrane degradation. ► n-Butanol inhibited enzymatic browning and oxidative stress during fruit storage. ► Senescence of litchi fruit was moderated by n-butanol treatment during storage. Membrane lipid degradation catalyzed by phospholipase D (PLD) results in postharvest browning and senescence of litchi fruit. The effects of n-butanol, a specific PLD inhibitor, on enzymatic browning and oxidative stress during storage of litchi fruit at room temperature were evaluated. n-Butanol-treated fruit had a lower browning index and disease index than untreated fruit. n-Butanol treatment also decreased PLD activity. As a result, the decompartmentalization of litchi polyphenoloxidase and substrates was reduced. The conversion of substrates (−)-epicatechin and procyanidin A 2 into quinones was slowed down and enzymatic browning of litchi pericarp tissues was lower after 6 d storage. Additionally, n-butanol-treated fruit possessed significantly lower malondialdehyde contents than untreated fruit after 4 d storage. Analysis of antioxidative enzyme activities showed that n-butanol treatment inhibited oxidative stress mainly by maintaining high catalase activity in litchi pericarp tissues. Consequently, senescence of litchi fruit during storage was moderated.