Hydrogen peroxide induced changes in the levels of disease-resistant substances and activities of disease-resistant enzymes in relation to the storability of longan fruit

• DOI: 10.1016/j.fochx.2023.100923
• Publication Date: 2023-10-04T10:52:28Z
• Authors: Yixiong Lin; Yifen Lin; Huili Zhang; Mengshi Lin; Lian Chen; Hui Li; Hetong Lin
• Keywords: Chitinase; Browning; Cinnamyl-alcohol dehydrogenase; Phenylalanine ammonia-lyase

The influences of hydrogen peroxide (H2O2) on the storability and metabolism disease-resistant substances in fresh longan were investigated. Compared to control samples, H2O2-treated exhibited a higher index fruit disease, pericarp browning, pulp breakdown, rate weight loss, but lower chromaticity values (L*, a* b*) appearance, commercially acceptable rate. Additionally, showed lignin content, activities enzymes including phenylalnine ammonia lyase (PAL), cinnamate 4-hydroxylase (C4H), 4-coumaryl coenzyme A ligase (4-CL), dehydrogenase (CAD), peroxidase (POD), chitinase (CHI), β-1,3-glucanase (GLU). These data collectively suggest that H2O2 negatively impacted longan. This can be attributed H2O2's role reducing levels suppressing enzymes, implying reduced postharvest by compromising its disease resistance.