Horticultural Crop Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar, 152 116, India.
School of Drought Stress Management, ICAR- National Institute of Abiotic Stress Management, Malegaon, Baramati, 413115, India.
Sci Rep. 2019 Feb 20;9(1):2402. doi: 10.1038/s41598-019-38694-5.
The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro results, reagents like hexanal and inositol were used to regulate PLD activity of litchi fruit stored at ambient temperature and their effects on fruit quality and physiological characteristics were also investigated. The results showed that combinatorial chemical treatment was successful in maintaining freshness of fruit through delayed physiological loss in weight and hence maintaining firmness. Combinatorial treated fruit had lower browning index than control by day 7. This novel treatment also maintained comparable levels of total phenolics and lowered the level of malondialdehyde. Evaluation of antioxidative enzymatic profile also confirmed the alleviation of oxidative stress of litchi fruit at ambient temperature. Thus, this strategy of enzyme regulation could play a vital role in overall quality maintenance of litchi fruit.
本研究推翻了磷脂酶 D（PLD）引发的磷脂修饰在酶促褐变中的作用。尝试了各种醇和醛来读出它们对 PLD 的控制行为。基于体外结果，使用己醛和肌醇等试剂来调节在室温下贮藏的荔枝果实的 PLD 活性，并研究了它们对果实品质和生理特性的影响。结果表明，组合化学处理通过延迟生理失重成功地保持了果实的新鲜度，从而保持了果实的硬度。与对照相比，组合处理的果实到第 7 天的褐变指数更低。这种新的处理方法还保持了总酚类物质的可比水平，并降低了丙二醛的水平。抗氧化酶谱的评估也证实了这种处理方法缓解了荔枝果实在室温下的氧化应激。因此，这种酶调节策略可能在荔枝果实的整体品质维持中发挥重要作用。
