The roles of metabolism of membrane lipids and phenolics in hydrogen peroxide-induced pericarp browning of harvested longan fruit

Proteomic analysis of peel browning of ‘Nanguo’ pears after low‐temperature storage

“…This compartmentalisation prevents contact between the browning substrates and enzymes, thereby avoiding enzymatic browning in healthy tissue. However, senescence and dehydration of postharvest fruits, and abiotic stress such as chilling or heat injury, mechanical damage, and high CO 2 or low O 2 concentrations, can result in the loss of compartmentalisation in the membrane system, which leads to contact between the enzymes and browning substrates and subsequent fruit browning . Destruction of the membrane structure can lead to two consequences: first, the disruption of the compartmentalisation system in the cell and exudation of potentially toxic phenolic substances; and second, an increase in free PPO (FPPO) activity.…”

“…Previous studies found that polyphenol oxidase (PPO) and phenolic compounds are key factors in the development of peel browning (PB) . Normally, the PPO and phenolic compounds separate in different cell compartments .…”

“…Previous studies found that polyphenol oxidase (PPO) and phenolic compounds are key factors in the development of peel browning (PB) . Normally, the PPO and phenolic compounds separate in different cell compartments . However, oxidative stress resulting from low‐temperature storage can cause cell membrane damage because the constant stress of reactive oxygen species (ROS) results in less energy being available to maintain membrane integrity.…”

Quality and biochemical changes of longan (Dimocarpus longan Lour cv. Daw) fruit under different controlled atmosphere conditions

“…TFC in control fruit was significantly (P ≤ 0.05) lower than the CA treated fruit at day 21 (Fig. This browning development of longan pericarp is the disruption of cellular compartmentalisation, which has been related to various factors including senescence, water loss, high CO 2 and low O 2 injury and other stresses Lin et al, 2016). Polyphenol oxidase (PPO) activity in the pericarp of longan increased up to day 21.…”

“…Pericarp browning has been attributed to desiccation, mechanical damage, heat stress, senescence and pest or pathogen attack as well as oxidation of phenolic compounds by polyphenol oxidase (PPO) (Duan et al, 2007). Various alternative attempts have been made to extend the postharvest life of longan fruit such as fumigation with chlorine dioxide (Chumyam et al, 2016) and dipping in aqueous solutions of hydrogen peroxide (Lin et al, 2016) and adenosine triphosphate (ATP) (Chumyam et al, 2016). However, due to the health concern of the consumers to SO 2 fumigation, its uses have been restricted.…”