Reduction in Activity/Gene Expression of Anthocyanin Degradation Enzymes in Lychee Pericarp is Responsible for the Color Protection of the Fruit by Heat and Acid Treatment

Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee (Litchi chinensis Sonn.) fruits, but the mechanism was not clear. In the present study, hot water (70°C) dipping followed by immersion in 2% HCl (heat-acid) substantially...

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Published in:	Journal of Integrative Agriculture 2013-09, Vol.12 (9), p.1694-1702
Main Authors:	FANG, Fang, ZHANG, Zhao-qi, ZHANG, Xue-lian, WU, Zhen-xian, YIN, Hui-fang, PANG, Xue-qun
Format:	Article
Language:	eng
Subjects:	anthocyanin degradation enzymes color retention heat and acid treatment lychee fruit lychee fruit anthocyanin degradation enzymes color retention heat and acid treatment peroxidase gene expression peroxidase gene expression 保护基因表达水果热酸处理花色素苷花青素含量荔枝果皮降解酶
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Summary:	Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee (Litchi chinensis Sonn.) fruits, but the mechanism was not clear. In the present study, hot water (70°C) dipping followed by immersion in 2% HCl (heat-acid) substantially protected the red color of the fruit during storage at 25°C and inhibited anthocyanin degradation while hot water dipping alone (heat) led to rapidly browning and about 90% loss in anthocyanin content. The pH values in the pericarp of the heat-acid treated fruit dropped to 3.2, while the values maintained around 5.0 in the heat-treated and control fruit. No significantly different pH values were detected among the arils of heat-acid, heat treated and control fruit. Heat-acid treatment dramatically reduced the activities of anthocyanin degradation enzyme (ADE), peroxidase (POD) and polyphenol oxidase in the pericarp. A marked reduction in LcPOD gene expression was also detected in heat-acid treated fruit, in contrast, induction was found in heat treated fruit. The pericarp of heat-acid treated fruit exhibited significantly lower respiration rate but faster water loss than that of the untreated or heat treated fruit. Taken together, heat treatment triggered quick browning and anthocyanin loss in lychee fruit, while heat-acid treatment protected the fruit color by a great reduction in the activities/gene expression of anthocyanin degradation enzymes and acidification of lychee pericarp.
ISSN:	2095-3119 2352-3425