Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage

Abstract

BackgroundLitchi (Litchi chinensis Sonn.) fruit are highly perishable and have a very short shelf life, easily turning brown and decaying. This study investigated the efficiency of pyrogallol, a catechin on the physiology and biochemistry in relation to storage life of litchi fruit.ResultsFruit were treated with pyrogallol at 1 mM and then stored at ambient temperature (25°C) or low temperature (4°C). Compared with control, pyrogallol significantly reduced pericarp browning and delayed the rotting of fruit day 4 at 25°C, and on day 30 at 4°C. The chemical treatment reduced respiration rate and the activities of peroxidase (POD) and polyphenol oxidase (PPO), and delayed the loss of membrane permeability. Pyrogallol increased the activity of phenylalanine ammonia-lyase (PAL), delayed the loss of anthocyanin and phenolics, and maintained high 2,2-diphenyl-1-picrlhydrazyl (DPPH) radical scavenging activity and reducing power. High performance liquid chromatograph (HPLC) analysis clearly indicated that treated fruit contained higher concentration of the four phenolic compounds procyanidin B1, (+)-catechin, (−)-epicatechin and (−)-epicatechin-3-gallate.ConclusionsThe application of pyrogallol partially reducing pericarp browning and changed quality-related physiological activities and, thus, pyrogallol could have beneficial effects on pericarp browning and fruit decay control, and could be helpful for litchi fruit postharvest storage.

Control of litchi downy blight by zeamines produced by Dickeya zeae

“…Litchi downy blight is important postharvest disease caused by P. litchii , which leads to considerable losses during storage and transportation 17 18 . The disease is managed principally by application of synthetic fungicides such as mancozeb, cymoxanil, sulfur dioxide and benomyl 7 17 .…”

“…Litchi downy blight is important postharvest disease caused by P. litchii , which leads to considerable losses during storage and transportation 17 18 . The disease is managed principally by application of synthetic fungicides such as mancozeb, cymoxanil, sulfur dioxide and benomyl 7 17 . To deal with the unavoidable emergence of fungicide tolerance and resistance problems, it is critical to discover and identify new antifungal molecules with different mechanisms for the control of this disease 6 7 19 .…”

Sodium alginate/carboxymethyl cellulose films containing pyrogallic acid: physical and antibacterial properties

“…Pyrogallic acid (1,2,3‐benzenetriol or pyrogallol; PA) is found in crops and the fruits of many plants. It is also an active ingredient of many pharmaceuticals and is employed in fruit storage . Khatua and Acharya examined the phenolic contents and the antioxidant and antibacterial activities of an ethanol extract obtained from Macrocybe crassa (EfraMac).…”

Expression Profiling of Candidate Genes for Insight to Pericarp Browning in Litchi (Litchi chinensis Sonn.)

“…Various exogenous treatments i.e. low pH cellulose coatings [14], sulphur dioxide (SO 2 ) fumigation [15], hot water and oxalic acid dips [16], ascorbic acid [17], methyl jasmonate [18], 1methylcyclopropene [19], hydrochloric acid [20], oxalic acid [21], irradiation [20], salicylic acid [22,23], pyrogallol [24], potassium metabisulfite [22], nitric oxide [25], apple polyphenols [26], Lcysteine [27], kojic acid [28], tea seed oil [29], biocontrol bacteria [30], methionine [31] and novel chitosan formulation [32] have been used to delay litchi pericarp browning and improve the shelf life of litchi fruit. However, molecular approaches at genetic level to reduce the expression of the genes responsible for pericarp browning is still going on.…”