Hydrogen peroxide-induced pericarp browning of harvested longan fruit in association with energy metabolism

Yifen Lin; Yixiong Lin; Hetong Lin; Mark A Ritenour; John Shi; Shen Zhang; Yihui Chen; Hui Wang

doi:10.1016/j.foodchem.2016.12.088

Hydrogen peroxide-induced pericarp browning of harvested longan fruit in association with energy metabolism

Food Chem. 2017 Jun 15:225:31-36. doi: 10.1016/j.foodchem.2016.12.088. Epub 2016 Dec 24.

Authors

Yifen Lin¹, Yixiong Lin², Hetong Lin³, Mark A Ritenour⁴, John Shi⁵, Shen Zhang², Yihui Chen², Hui Wang²

Affiliations

¹ Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Indian River Research & Education Center, Horticultural Sciences Department, University of Florida, Fort Pierce 34945, USA.
² Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
³ Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: [email protected].
⁴ Indian River Research & Education Center, Horticultural Sciences Department, University of Florida, Fort Pierce 34945, USA.
⁵ Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada.

PMID: 28193430
DOI: 10.1016/j.foodchem.2016.12.088

Abstract

Energy metabolism of "Fuyan" longan fruit treated with hydrogen peroxide (H₂O₂), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work. The results displayed that H₂O₂ significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP). It also inhibited activities of H⁺-ATPase, Ca²⁺-ATPase and Mg²⁺-ATPase in membranes of plasma, vacuole and mitochondria during the early-storage and mid-storage (except for mitochondrial membrane Mg²⁺-ATPase). These results gave convincing evidence that the treatment of H₂O₂ accelerating pericarp browning in harvested longans was due to a decrease of ATPase activity and available ATP content. This might break the ion homeostasis and the integrity of mitochondria, which might reduce energy charge and destroy the function and compartmentalization of cell membrane. These together aggravated browning incidence in pericarp of harvested longan fruit.

Keywords: ATPase; Adenosine triphosphate (ATP); Energy metabolism; Hydrogen peroxide; Longan (Dimocarpus longan Lour.) fruit; Pericarp browning.

MeSH terms

Adenosine Diphosphate / analysis
Adenosine Diphosphate / metabolism
Adenosine Triphosphate / analysis
Adenosine Triphosphate / metabolism
Energy Metabolism / drug effects*
Fruit / chemistry
Fruit / metabolism*
Hydrogen Peroxide / pharmacology*
Mitochondria / drug effects
Mitochondria / metabolism
Sapindaceae / drug effects
Sapindaceae / metabolism*

Substances

Adenosine Diphosphate
Adenosine Triphosphate
Hydrogen Peroxide