Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit

Abstract: Membrane lipid degradation catalyzed by phospholipase D (PLD) results in postharvest browning and senescence of litchi fruit. The effects of n-butanol, a specific PLD inhibitor, on enzymatic browning and oxidative stress during storage of litchi fruit at room temperature were evaluated. n-Butanol-treated fruit had a lower browning index and disease index than untreated fruit. n-Butanol treatment also decreased PLD activity. As a result, the decompartmentalization of litchi polyphenoloxidase and substrates was reduced. The conversion of substrates (−)-epicatechin and procyanidin A2 into quinones was slowed down and enzymatic browning of litchi pericarp tissues was lower after 6d storage. Additionally, n-butanol-treated fruit possessed significantly lower malondialdehyde contents than untreated fruit after 4d storage. Analysis of antioxidative enzyme activities showed that n-butanol treatment inhibited oxidative stress mainly by maintaining high catalase activity in litchi pericarp tissues. Consequently, senescence of litchi fruit during storage was moderated. [Copyright &y& Elsevier]