Lin Yixiong, Lin Yifen, Zhang Huili, Lin Mengshi, Chen Lian, Li Hui, Lin Hetong
School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000, China.
Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Food Chem X. 2023 Oct 4;20:100923. doi: 10.1016/j.fochx.2023.100923. eCollection 2023 Dec 30.
The influences of hydrogen peroxide (HO) on the storability and metabolism of disease-resistant substances in fresh longan were investigated. Compared to the control samples, HO-treated longan exhibited a higher index of fruit disease, pericarp browning, and pulp breakdown, a higher rate of fruit weight loss, but lower chromaticity values (*, * and *) in pericarp appearance, and a lower commercially acceptable fruit rate. Additionally, HO-treated longan showed a lower lignin content, lower activities of enzymes including phenylalnine ammonia lyase (PAL), cinnamate 4-hydroxylase (C4H), 4-coumaryl coenzyme A ligase (4-CL), cinnamate dehydrogenase (CAD), peroxidase (POD), chitinase (CHI), and -1,3-glucanase (GLU). These data collectively suggest that HO negatively impacted the storability of fresh longan. This can be attributed to HO's role in reducing the levels of disease-resistant substances and suppressing the activities of disease-resistant enzymes, implying that HO reduced the postharvest storability of longan by compromising its disease resistance.
研究了过氧化氢（HO）对鲜龙眼抗病物质贮藏性和代谢的影响。与对照样品相比，经HO处理的龙眼果实病害指数、果皮褐变和果肉软烂程度更高，果实失重率更高，但果皮外观的色度值（*、和）更低，商业可接受果率更低。此外，经HO处理的龙眼木质素含量较低，包括苯丙氨酸解氨酶（PAL）、肉桂酸4-羟化酶（C4H）、4-香豆酰辅酶A连接酶（4-CL）、肉桂酸脱氢酶（CAD）、过氧化物酶（POD）、几丁质酶（CHI）和β-1,3-葡聚糖酶（GLU）等酶的活性也较低。这些数据共同表明，HO对鲜龙眼的贮藏性有负面影响。这可归因于HO在降低抗病物质水平和抑制抗病酶活性方面的作用，这意味着HO通过损害龙眼的抗病性降低了其采后贮藏性。
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