Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage

Food Chem. 2019 Apr 25:278:552-559. doi: 10.1016/j.foodchem.2018.11.099. Epub 2018 Nov 22.

Abstract

The effect of sodium para-aminosalicylate (PAS-Na) on litchi pericarp browning and the potential regulating mechanism was investigated in this study. Results showed that 0.3 g L-1 PAS-Na significantly inhibited the development of pericarp browning and reduced respiration rate of litchi fruit. PAS-Na inhibited the production of reactive oxygen species (ROS) and decreased the expression level of senescence-related genes. Additionally, PAS-Na treatment enhanced the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX), which might contribute to the scavenging of ROS. Meanwhile, PAS-Na treatment maintained membrane integrity as indicated by reduced relative membrane leakage rate and malondialdehyde (MDA) content, as well as lower activities of membrane lipids-degrading enzymes: lipase and lipoxygenase (LOX). Amino acids, especially GABA, Glu, Met contents were also significantly affected by PAS-Na treatment. Taken together, we postulated that PAS-Na treatment might be a promising method for controlling postharvest browning and prolonging shelf-life of harvested litchi fruit.

Keywords: Litchi fruit; Pericarp browning; ROS; Senescence; Sodium para-aminosalicylate.

MeSH terms

  • Aminosalicylic Acid* / chemistry
  • Aminosalicylic Acid* / pharmacology
  • Food Handling / methods*
  • Fruit* / chemistry
  • Fruit* / drug effects
  • Litchi* / chemistry
  • Litchi* / drug effects
  • Reactive Oxygen Species* / analysis
  • Reactive Oxygen Species* / metabolism

Substances

  • Reactive Oxygen Species
  • Aminosalicylic Acid