Lin Yifen, Lin Yixiong, Lin Hetong, Shi John, Chen Yihui, Wang Hui
Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Food Chem. 2017 Feb 15;217:133-138. doi: 10.1016/j.foodchem.2016.08.065. Epub 2016 Aug 24.
Effects of propyl gallate on membrane lipids metabolism and its relation to storability of harvested longan fruits were studied. The results showed that the propyl gallate-treated longans maintained lower activities of pericarp phospholipase D (PLD), lipase and lipoxygenase (LOX) than those in control fruits. Such treatments could maintain higher levels of pericarp unsaturated fatty acids (USFAs), higher pericarp indices of unsaturated fatty acids (IUFA), and higher pericarp ratio of unsaturated fatty acids to saturated fatty acids (U/S) than those in control fruits. Furthermore, propyl gallate also delayed color changes of pericarp in the harvested longans. Therefore, the postharvest treatments of longan fruits with propyl gallate for increasing storability of longan fruits might be explained by a decrease in activities of PLD, lipase and LOX, and an the increased unsaturation of fatty acids, which could delay membrane lipids metabolism and maintain cell membrane characteristics.
研究了没食子酸丙酯对龙眼果实膜脂代谢的影响及其与采后贮藏性的关系。结果表明，没食子酸丙酯处理的龙眼果皮磷脂酶D（PLD）、脂肪酶和脂氧合酶（LOX）的活性低于对照果实。与对照果实相比，这种处理可使果皮不饱和脂肪酸（USFA）含量、果皮不饱和脂肪酸指数（IUFA）以及果皮不饱和脂肪酸与饱和脂肪酸的比值（U/S）维持在较高水平。此外，没食子酸丙酯还延缓了采后龙眼果皮的颜色变化。因此，用没食子酸丙酯对龙眼果实进行采后处理以提高其贮藏性，可能是由于PLD、脂肪酶和LOX活性降低以及脂肪酸不饱和度增加，从而延缓了膜脂代谢并维持了细胞膜特性。
