The influences of hydrogen peroxide (HO) on the storability and metabolism of disease-resistant substances in fresh longan were investigated. Compared to the control samples, HO-treated longan exhibited a higher index of fruit disease, pericarp browning, and pulp breakdown, a higher rate of fruit weight loss, but lower chromaticity values (*, * and *) in pericarp appearance, and a lower commercially acceptable fruit rate. Additionally, HO-treated longan showed a lower lignin content, lower activities of enzymes including phenylalnine ammonia lyase (PAL), cinnamate 4-hydroxylase (C4H), 4-coumaryl coenzyme A ligase (4-CL), cinnamate dehydrogenase (CAD), peroxidase (POD), chitinase (CHI), and -1,3-glucanase (GLU). These data collectively suggest that HO negatively impacted the storability of fresh longan. This can be attributed to HO's role in reducing the levels of disease-resistant substances and suppressing the activities of disease-resistant enzymes, implying that HO reduced the postharvest storability of longan by compromising its disease resistance.
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| http://dx.doi.org/10.1016/j.fochx.2023.100923 | DOI Listing |
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