文献类型：期刊文献

英文题名：Cold storage duration affects litchi fruit quality, membrane permeability, enzyme activities and energy charge during shelf time at ambient temperature

作者：Liu, Hai[1,2];Song, Lili[1];You, Yanli[1];Li, Yuebiao[1];Duan, Xuewu[1];Jiang, Yueming[1];Joyce, Daryl C.[3];Ashraf, Muhammad[4];Lu, Wangjin[5]

机构：[1]Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China;[2]Guangdong Ocean Univ, Dept Expt Teaching, Modern Biochem Ctr, Zhanjiang 524088, Peoples R China;[3]Univ Queensland, Sch Land Crop & Food Sci, Gatton, Qld 4343, Australia;[4]Univ Agr Faisalabad, Fac Sci, Dept Bot, Faisalabad 38040, Pakistan;[5]S China Agr Univ, Coll Hort Sci, Guangdong Key Lab Postharvest Sci, Guangzhou 510642, Guangdong, Peoples R China

年份：2011

卷号：60

期号：1

起止页码：24

外文期刊名：POSTHARVEST BIOLOGY AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000287780200004)、、Scopus(收录号：2-s2.0-79251606862)、WOS

基金：This work was supported by the National Science Foundation of China (Grant No. U0631004), the 12th Five-Year Key Technologies R & D Program of China (Grant No. 2011BAD24B02), Chinese Academy of Sciences Visiting Professorship for Senior International Scientists (Grant No. 2009S2-8) and the Guangdong Ocean University Science Foundation (Grant No. 0712108).

语种：英文

外文关键词：Quality; Cold storage; Energy; Litchi; Membrane; Shelf time; Enzyme

外文摘要：Storage and transport of litchi fruit at low temperature is widely practiced commercially. In this study, no pericarp browning was evident at out-turn on litchi fruit stored for 10 and 20 days at cold temperature of 3-5 degrees C, but fruit stored for 10 days at 3-5 degrees C gradually browned after 12h of shelf time at ambient temperature of 25 degrees C, with the browning index (BI) being elevated to 2.5 at 24 h of shelf life. Furthermore, fruit stored for 30 days began to rot and had a decay incidence of about 30% after 24h on the shelf. The temperature increment from 3-5 to 25 degrees C induced marked increases in activities of lipase, phospholipase D (PLD) and lipoxygenase (LOX). Litchi fruit stored for 10 days at 3-5 degrees C followed by the shelf time at 25 degrees C had lower activities of lipase, PLD and LOX, and also lower levels of membrane permeability, than did fruit stored for 20 and 30 days. Energy level of the pericarp tissue of cold-stored litchi fruit was similarly dependent on storage time at 3-5 degrees C plus shelf time at 25 degrees C. Adenosine triphosphate (ATP) content and adenylate energy charge (AEC) level in pericarp tissues decreased as cold storage progressed. However, ATP and adenosine diphosphate (ADP) contents, and the AEC levels, in cold-stored litchi fruit increased during shelf time at 25 degrees C, reaching a peak after 6 h, and then decreasing. Fruit stored for 30 days at 3-5 degrees C had much lower ATP content and AEC level than fruit stored for 10 and 20 days. Increased activities of lipase, PLD and LOX, and energy shortage in cold-stored pericarp tissues during subsequent shelf time at 25 degrees C suggest that the deterioration of membrane integrity and loss of compartmentation gives rise to accelerated browning and fruit quality deterioration. (C) 2010 Elsevier B.V. All rights reserved.