The Difference in Pericarp Browning between Harvested ‘Wuye’ and ‘Lanzhu’ Litchis
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Abstract:
Harvested litchi (Litchi chinensis Sonn.) fruit is susceptible to pericarp browning, which is the most important factor affecting the quality and shelf-life of this fruit. The difference in the pericarp browning between harvested ‘Wuye’ and ‘Lanzhu’ litchis was investigated during storage at 8 ± 1℃ in relation to phenolics metabolism . The results showed that as compared with ‘Lanzhu’ litchis, ‘Wuye’ litchis tended to be less susceptible to pericarp browning, and the browning index in the pericarp of ‘Wuye’ litchis during storage was remarkably lower than that of ‘Lanzhu’ litchis. There were higher contents of anthocyanin, total phenolics, and flavonoid in the pericarp of harvested ‘Wuye’ litchis than those of ‘Lanzhu’ litchis, whereas the activities of polyphenol oxidase (PPO) and peroxidase (POD) were lower as compared with ‘Lanzhu’ litchis. During storage, the contents of anthocyanin, total phenolics, and flavonoid as well as PPO activity in the pericarp of harvested ‘Wuye’ litchis and ‘Lanzhu’ litchis decreased continuously, while POD activity showed a continuous increase. However, during the same storage time, there were higher contents of anthocyanin, total phenolics, and flavonoid as well as lower activities of PPO and POD in the pericarp of ‘Wuye’ litchis than those in ‘Lanzhu’ litchis. From the results, it can be concluded that, ‘Wuye’ litchis tend to be less susceptible to pericarp browning, which is related to low PPO activity and decrease in anthocyanin, total phenolics, and flavonoid contents.
