Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit

Jian, Sun; You, Xiangrong; Li, Li; HongXiang, Peng; WeiQiang, Su; Li, Changbao; He, Qiang; Liao, Fang

doi:10.1016/j.postharvbio.2011.07.001

Cited by 129 publications

(68 citation statements)

References 27 publications

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“…POD, CAT, SOD, and APX are important enzymes, protecting cells from oxidative damage by scavenging ROS [18]. ROS accumulation causes oxidative injury, accelerating senescence progression and various senescenceassociated disorders.…”

Section: Discussionmentioning

confidence: 99%

“…Ascorbic acid (VC) content was determined by titrating 10 g of mixed pulp sample against the standard 2,6-dichlorophenol indophenol dye following procedure outlined in AOAC. Total phenolic content was determined by Folin-Ciocalteu method reaction using gallic acid as a standard with some modifications [18]. The samples were analyzed at 760 nm with a UV-160A spectrophotometer (Shimadzu, Kyoto, Japan), which were expressed as gallic acid equivalents in milligrams on FW basis.…”

Section: Plant Materials and Treatmentsmentioning

confidence: 99%

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Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

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Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4 ∘ C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage ( < 0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.

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Section: Discussionmentioning

confidence: 99%

Section: Plant Materials and Treatmentsmentioning

confidence: 99%

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

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“…Duvenhage (1993) compared treatment of Chitosan 1 % Shelf-life extension up to 5 days Lin et al 2011 Cold storage, anerobic and pure oxygen environment Short term anaerobic treatment have been found effective than pure oxygen Liu et al 2011; Gamma radiations (400Gy) Maintaining quality attributes Gautam et al 2013 Inhibitory chemicals (butanol or hexanal) treatment Oxidative stress management Sun et al 2011;Sharma et al 2010 Combinatorial treatment of sodium metabisulfite, acid dips and perforated LDPE stoage…”

Section: Acid Treatment and Ph Maintenancementioning

confidence: 99%

“…Recently, there has been a surge of interest in using enzyme inhibitors as a biochemical control. Various specific and non-specific inhibitors have been employed and their effectiveness has been investigated in various fruits (Choi et al 2005;Sun et al 2011;Wang et al 2011). The membrane integrity of litchi cultivar feizixiao broken down most seriously than other cultivars because of its increased PLD activity (Sun et al 2012).…”

Section: Enzyme Based Strategymentioning

confidence: 99%

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

et al. 2015

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The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

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“…Previously, we have provided molecular and physiological evidence that PLD is closely related to the senescence of longan and litchi fruits [14,15]. We have cloned the full-length cDNA (registered in GenBank, accession number JF791814) and studied different expression patterns of longan PLD gene family members [16].…”

Section: Introductionmentioning

confidence: 99%

Cloning, Characterization, and Functional Expression of Phospholipase Dα cDNA from Banana (Musa acuminate L.)

Jian

et al. 2017

Journal of Food Quality

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Phospholipase D (PLD) plays a key role in adaptive responses of postharvest fruits. A cDNA clone of banana (Musa acuminate L.) PLD ( ) was obtained by RT-PCR in this study. The MaPLD gene contains a complete open reading frame (ORF) encoding a 92-kDa protein composed of 832 amino acid residues and possesses a characteristic C2 domain and two catalytic H×K×× ×D (abbr. HKD) motifs. The two HKD motifs are separated by 341 amino acid residues in the primary structure. Relatively higher PLD activity and expression of MaPLD mRNA were detected in developing tissues compared to senescent or mature tissues in individual leaves, flower, stem, and fruit organs, respectively. The expression profile of PLD mRNA in postharvest banana fruits at different temperatures was determined, and the MaPLD mRNA reached the highest expression peak on day 5 at 25 ∘ C and on day 7 at 12 ∘ C. The results provide useful information for maintaining postharvest quality and extending the storage life of banana fruit.

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Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit

Cited by 129 publications

References 27 publications

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Cloning, Characterization, and Functional Expression of Phospholipase Dα cDNA from Banana (Musa acuminate L.)

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