Hydrogen Peroxide Induced Changes in Energy Status and Respiration Metabolism of Harvested Longan Fruit in Relation to Pericarp Browning

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• 作者：Yi-Xiong Lin ; Yi-Fen Lin ; Yi-Hui Chen ; Hui Wang ; John Shi ; He-Tong Lin
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：June 8, 2016
• 年：2016
• 卷：64
• 期：22
• 页码：4627-4632
• 全文大小：290K
• 年卷期：0
• ISSN：1520-5118

文摘

Energy status and respiration metabolism of “Fuyan” longan fruit treated by hydrogen peroxide (H₂O₂) and their relationship to pericarp browning were studied. The results displayed that H₂O₂ significantly increased the respiration rate, increased activities of respiratory terminal oxidases like cytochrome C oxidase (CCO) and ascorbic acid oxidase (AAO), decreased NAD kinase activity, maintained lower contents of NADP and NADPH as well as higher amounts of NAD and NADH, and accelerated the decrease of energy charge. These results gave convincing evidence that the treatment of H₂O₂ for accelerating longan pericarp browning was due to an increase of energy deficiency, an increase of respiratory metabolic pathways of Embden–Meyerhof pathway (EMP) and tricarboxylic acid (TCA) cycle, a decrease of pentose phosphate pathway (PPP) of respiratory pathway, and an increase of activities of respiratory terminal oxidases like CCO and AAO.