期刊
FOOD CHEMISTRY
卷 225, 期 -, 页码 31-36出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.088
关键词
Longan (Dimocarpus longan Lour.) fruit; Hydrogen peroxide; Pericarp browning; Energy metabolism; Adenosine triphosphate (ATP); ATPase
资金
- National Natural Science Foundation of China [30671464, 30972070, 31171776, 31671914, 31601801]
- Natural Science Foundation of Fujian Province of China [2015J01608]
- Construction Projects of Top University at Fujian Agriculture and Forestry University of China [612014042]
- Science Fund for Distinguished Young Scholars at Fujian Agriculture and Forestry University of China [xjq201619]
Energy metabolism of Fuyan longan fruit treated with hydrogen peroxide (H2O2), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work. The results displayed that H2O2 significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP). It also inhibited activities of H+-ATPase, Ca2+-ATPase and Mg2+-ATPase in membranes of plasma, vacuole and mitochondria during the early-storage and mid-storage (except for mitochondrial membrane Mg2+-ATPase). These results gave convincing evidence that the treatment of H2O2 accelerating pericarp browning in harvested longans was due to a decrease of ATPase activity and available ATP content. This might break the ion homeostasis and the integrity of mitochondria, which might reduce energy charge and destroy the function and compartmentalization of cell membrane. These together aggravated browning incidence in pericarp of harvested longan fruit. (C) 2016 Elsevier Ltd. All rights reserved.
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