Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (9): 1694-1702.DOI: 10.1016/S2095-3119(13)60410-4

• 论文 • 上一篇    

Reduction in Activity/Gene Expression of Anthocyanin Degradation Enzymes in Lychee Pericarp is Responsible for the Color Protection of the Fruit by Heat and Acid Treatment

 FANG  Fang, ZHANG  Zhao-qi, ZHANG  Xue-lian, WU  Zhen-xian, YIN  Hui-fang , PANG  Xuequn   

  1. 1.State Key Laboratory for Conservation and Utilization of Subtropical Agrobioresources/South China Agricultural University, Guangzhou 510642, P.R.China
    2.College of Life Sciences, South China Agricultural University, Guangzhou 510642, P.R.China
    3.College of Horticulture, South China Agricultural University, Guangzhou 510642, P.R.China
  • 收稿日期:2012-11-15 出版日期:2013-09-01 发布日期:2013-09-15
  • 通讯作者: Correspondence PANG Xue-qun, Tel: +86-20-85280195, Fax: +86-20- 85282180, E-mail: xqpang@scau.edu.cn
  • 作者简介:FANG Fang, E-mail: hellenff@163.com; ZHANG Zhao-qi, E-mail: zqzhang@scau.edu.cn;
  • 基金资助:

    This work was supported by the National Key Basic Research Program of China (2013CB127105), the National Natural Science Foundation of China (30671466), China Litchi and Logan Research System (CARS-33-14) and Guangdong Fruit Research System, China (2009-356).

Reduction in Activity/Gene Expression of Anthocyanin Degradation Enzymes in Lychee Pericarp is Responsible for the Color Protection of the Fruit by Heat and Acid Treatment

 FANG  Fang, ZHANG  Zhao-qi, ZHANG  Xue-lian, WU  Zhen-xian, YIN  Hui-fang , PANG  Xuequn   

  1. 1.State Key Laboratory for Conservation and Utilization of Subtropical Agrobioresources/South China Agricultural University, Guangzhou 510642, P.R.China
    2.College of Life Sciences, South China Agricultural University, Guangzhou 510642, P.R.China
    3.College of Horticulture, South China Agricultural University, Guangzhou 510642, P.R.China
  • Received:2012-11-15 Online:2013-09-01 Published:2013-09-15
  • Contact: Correspondence PANG Xue-qun, Tel: +86-20-85280195, Fax: +86-20- 85282180, E-mail: xqpang@scau.edu.cn
  • About author:FANG Fang, E-mail: hellenff@163.com; ZHANG Zhao-qi, E-mail: zqzhang@scau.edu.cn;
  • Supported by:

    This work was supported by the National Key Basic Research Program of China (2013CB127105), the National Natural Science Foundation of China (30671466), China Litchi and Logan Research System (CARS-33-14) and Guangdong Fruit Research System, China (2009-356).

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摘要： Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee (Litchi chinensis Sonn.) fruits, but the mechanism was not clear. In the present study, hot water (70°C) dipping followed by immersion in 2% HCl (heat-acid) substantially protected the red color of the fruit during storage at 25°C and inhibited anthocyanin degradation while hot water dipping alone (heat) led to rapidly browning and about 90% loss in anthocyanin content. The pH values in the pericarp of the heat-acid treated fruit dropped to 3.2, while the values maintained around 5.0 in the heat-treated and control fruit. No significantly different pH values were detected among the arils of heat-acid, heat treated and control fruit. Heat-acid treatment dramatically reduced the activities of anthocyanin degradation enzyme (ADE), peroxidase (POD) and polyphenol oxidase in the pericarp. A marked reduction in LcPOD gene expression was also detected in heat-acid treated fruit, in contrast, induction was found in heat treated fruit. The pericarp of heat-acid treated fruit exhibited significantly lower respiration rate but faster water loss than that of the untreated or heat treated fruit. Taken together, heat treatment triggered quick browning and anthocyanin loss in lychee fruit, while heat-acid treatment protected the fruit color by a great reduction in the activities/gene expression of anthocyanin degradation enzymes and acidification of lychee pericarp.

关键词: lychee fruit , anthocyanin degradation enzymes , color retention , heat and acid treatment , peroxidase gene expression

Abstract: Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee (Litchi chinensis Sonn.) fruits, but the mechanism was not clear. In the present study, hot water (70°C) dipping followed by immersion in 2% HCl (heat-acid) substantially protected the red color of the fruit during storage at 25°C and inhibited anthocyanin degradation while hot water dipping alone (heat) led to rapidly browning and about 90% loss in anthocyanin content. The pH values in the pericarp of the heat-acid treated fruit dropped to 3.2, while the values maintained around 5.0 in the heat-treated and control fruit. No significantly different pH values were detected among the arils of heat-acid, heat treated and control fruit. Heat-acid treatment dramatically reduced the activities of anthocyanin degradation enzyme (ADE), peroxidase (POD) and polyphenol oxidase in the pericarp. A marked reduction in LcPOD gene expression was also detected in heat-acid treated fruit, in contrast, induction was found in heat treated fruit. The pericarp of heat-acid treated fruit exhibited significantly lower respiration rate but faster water loss than that of the untreated or heat treated fruit. Taken together, heat treatment triggered quick browning and anthocyanin loss in lychee fruit, while heat-acid treatment protected the fruit color by a great reduction in the activities/gene expression of anthocyanin degradation enzymes and acidification of lychee pericarp.

Key words: lychee fruit , anthocyanin degradation enzymes , color retention , heat and acid treatment , peroxidase gene expression