Apple polyphenols delay senescence and maintain edible quality in litchi fruit during storage
Apple polyphenols delay senescence and maintain edible quality in litchi fruit during storage
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苹果多酚延缓荔枝果实的衰老并保持其贮藏期间的食用品质
DOI：
10.1016/j.postharvbio.2019.110976
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发表时间：
2019-11-01
影响因子：
7
通讯作者：
Jiang, Yueming
中科院分区：
文献类型：
--
作者：
Su, Zihan;Hu, Meijiao;Jiang, Yueming
本研究评估了外源苹果多酚（AP）处理对“定祥”荔枝果实在常温（25℃）贮藏期间衰老相关生理特性和食用品质的影响。结果表明，5 g L-1 AP处理有效延缓了荔枝果皮褐变的发生，AP处理果实的褐变指数在4~8范围内平均比对照果实低40%。 AP处理降低了荔枝果实在贮藏期间的呼吸速率和失重。荔枝果实施用AP减缓了葡萄糖和果糖含量的变化，同时抑制了蔗糖的下降。 AP处理还导致荔枝果实中有机酸（苹果酸、柠檬酸、琥珀酸和酒石酸）、酚类化合物（咖啡酸、绿原酸、（+）-儿茶素、（-）-表儿茶素、芦丁和总酚）、抗坏血酸和谷胱甘肽含量较高，从而有助于保持荔枝果实的风味和营养品质。此外，与对照果实相比，AP处理提高了荔枝果实的抗氧化能力，较高的 DPPH 自由基清除活性和铁离子降低抗氧化能力 (FRAP) 表明。研究结果表明，施用 AP 可能是一种很有前途的采后策略，可以延缓荔枝果实的衰老并保持其食用品质。
The present study evaluated the impacts of exogenous apple polyphenols (AP) treatment on senescence-related physiological characteristics and edible qualifies in 'Dingxiang' litchi fruit during storage at ambient temperature (25 degrees C). The results exhibited that 5 g L-1 AP treatment effectively delayed the development of litchi pericarp browning, and browning indices from 4 to 8 in AP-treated fruit averaged 40% lower than those in control fruit. AP treatment reduced the respiration rate and weight loss in litchi fruit during storage. AP application to litchi fruit slowed the changes in glucose and fructose contents while inhibiting the decline in sucrose. AP treatment also resulted in higher contents of organic acids (malic acid, citric acid, succinic acid, and tartaric acid), phenolic compounds (caffeic acid, chlorogenic acid, (+)-catechin, (-)-epicatechin, rutin and total phenolics), ascorbic acid and glutathione, consequently contributing to maintenance of flavor and nutritional quality in litchi fruit, Moreover, compared to control fruit, AP treatment improved antioxidant capacity in litchi fruit, as indicated by higher DPPH radical-scavenging activity and ferric ion reducing antioxidant power (FRAP). The findings suggest that AP application could be a promising postharvest strategy to delay senescence and maintain edible quality of litchi fruit.