期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 121, 期 -, 页码 135-142出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2016.07.015
关键词
Catalase; Litchi chinensis sonn; Membrane integrity; Peroxidase; Polyphenol oxidase; Superoxide dismutase
资金
- Higher Education Commission of Pakistan
Efficacy of L-cysteine as an anti-browning agent was investigated on 'Gola' litchi fruit. Fruit were treated with its different concentrations (0.0, 0.25, 0.50, 0.75 and 1.0%) and stored at 5 +/- 1 degrees C with 90 +/- 5% relative humidity (RH) for 28 d. Among the used concentrations, 0.25% treatment was most effective. L-cysteine (0.25%) treated-fruit showed significantly reduced weight loss, disease incidence, disease severity, browning index, membrane leakage and malondialdehyde (MDA) contents. Application of L-cysteine (0.25%) to litchi fruit maintained acidic pericarp pH, exhibited higher total anthocyanins, 2,2-Diphenyl-1-picryl-hydrazyl (DPPH) radical-scavenging-activity and total phenolic contents (TPC) along with reduced activities of peroxidase (POD) and polyphenol oxidase (PPO) enzymes. L-cysteine (0.25%) treatment also maintained substantially higher soluble solid contents (SSC), titratable acidity (TA), ascorbic acid contents and activities of catalase (CAT) and superoxide dismutase (SOD) enzymes. In conclusion, pre-storage L-cysteine (0.25%) application to litchi fruit exhibited reduced pericarp browning index and maintained antioxidative system for 28 d. (C) 2016 Elsevier B.V. All rights reserved.
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