A laccase gene (LcLac) was involved in polyphenol metabolism and tissue browning of litchi callus

• DOI: 10.1016/j.scienta.2023.112291
• Publication Date: 2023-07-06T22:23:27Z
• Authors: Fang Li; Zhenghua Li; Zhaoyin Gao; Guo Wang; Huanling Li; Shujun Wang; Jiabao Wang
• Keywords: Browning; Callus; Catechol oxidase

Postharvest pericarp browning restricts the shelf life of litchi fruit and was considered as main bottleneck industry. Browning is mainly due to enzymatic catalysis phenols form brown substances in pericarp. (-)-Epicatechin, (-)-gallocatechin, procyanidin B2 are substrates for enzyme catalysis. Previous works have reported that laccase activity correlated with browning, polymerizes vitro, but direct evidence absent. In this research, sequence gene LcLac analyzed, whose expression index at postharvest. Overexpression callus led higher activity, a lower polyphenol content, which contributed callus. Contrarily, blocked by CRISPR/Cas9 resulted an opposite trend contents. overexpression promoted target block delayed phenomenon. The results clearly indicate can be polymerized polyphenols involved browning. may also participate synthesis maintain balance vacuoles.