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

BACKGROUND: Litchi (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. RESULTS: Fruit...

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Autores principales: Jing, Guoxing, Huang, Hua, Yang, Bao, Li, Jianrong, Zheng, Xiaolin, Jiang, Yueming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3564774/
https://www.ncbi.nlm.nih.gov/pubmed/23363809
http://dx.doi.org/10.1186/1752-153X-7-19
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author Jing, Guoxing
Huang, Hua
Yang, Bao
Li, Jianrong
Zheng, Xiaolin
Jiang, Yueming
author_facet Jing, Guoxing
Huang, Hua
Yang, Bao
Li, Jianrong
Zheng, Xiaolin
Jiang, Yueming
author_sort Jing, Guoxing
collection PubMed
description BACKGROUND: Litchi (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. RESULTS: Fruit 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. CONCLUSIONS: The 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.
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spelling pubmed-35647742013-02-08 Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage Jing, Guoxing Huang, Hua Yang, Bao Li, Jianrong Zheng, Xiaolin Jiang, Yueming Chem Cent J Research Article BACKGROUND: Litchi (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. RESULTS: Fruit 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. CONCLUSIONS: The 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. BioMed Central 2013-01-30 /pmc/articles/PMC3564774/ /pubmed/23363809 http://dx.doi.org/10.1186/1752-153X-7-19 Text en Copyright ©2013 Jing et al.; licensee Chemistry Central Ltd. http://creativecommons.org/licenses/by/2.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Jing, Guoxing
Huang, Hua
Yang, Bao
Li, Jianrong
Zheng, Xiaolin
Jiang, Yueming
Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
title Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
title_full Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
title_fullStr Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
title_full_unstemmed Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
title_short Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
title_sort effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3564774/
https://www.ncbi.nlm.nih.gov/pubmed/23363809
http://dx.doi.org/10.1186/1752-153X-7-19
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