Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage

Abstract

Litchi (Litchi chinensis Sonn.) is a subtropical fruit of high commercial value in international trade. However, litchi fruit after harvest can rapidly lose their bright red skin color and turn brown with increasing storage time at ambient temperature. Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the oxidation of phenolics. In this study, the contents of lipofuscin-like substance in relation to the levels of anthocyanins and (-)-epicatechin, and browning index of litchi fruit during storage were investigated. In a storage period from 72 to 144 h, the relative content of lipofuscin-like substance increased by 51.1% while the contents of (-)-epicatechin and anthocyanins decreased by 41.2 and 98.1%, respectively, and the obvious accumulation of lipofuscin-like substance of pericarp tissue of litchi fruit was related to the reduced contents of anthocyanins and (-)-epicatechin. Furthermore, the increase in the content of lipofuscin-like substance was significantly related to the increased browning index. It is suggested that lipofuscinlike substance could be one of the final products from the browning reaction of litchi fruit during storage.

Litchi postharvest physiology and handling

“…A lipofuscin‐like (lipid‐associated yellow granules) material is the result of oxidation of cellular membranes and contents via lipid hydroperoxides, malondialdehyde, and protein oxidation. Similar changes during senescence are also reported in pericarp browning (S. Yang et al., 2011). During storage of 72–144 h, the relative content of the lipofuscin‐like substance increased by 51%, while (‐)‐epicatechin decreased by 41% and anthocyanins by 98%.…”

Accumulation of lipofuscin‐like pigments of walnuts (Carya cathayensis) during storage: potential roles of lipid oxidation and non‐enzymatic glycosylation

“…LFLP mainly comes from reactive carbonyl species (RCS; from lipid oxidation products and reducing sugars or their oxidation products) and can combine with macromolecules containing free amino group within cells, producing Schiff bases, 1,4‐dihydropyridines or 2‐hydroxy‐1,2‐dihydropyrrol‐3‐ones and displaying autofluorescent properties . Currently, a few studies have been reported, mainly in potatoes, senescing cotyledons, bananas and litchis . LFLP have been shown to accumulate with increasing age in various plants, and the LFLP accumulation is always positively correlated with lipid peroxidation processes.…”