Effects of anti-ethylene treatments on browning and energy metabolism of harvested litchi fruit

• DOI: 10.1071/ea04238
• Publication Date: 2006-07-07T02:04:57Z
• Authors: H. Qu; X. Duan; X. Su; H. Liu; Y. Jiang
• Keywords: 0106 biological sciences; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 01 natural sciences

Litchi fruit were treated with 10 mL/L ethylene (C2H4), 0.1% cobalt chloride (CoCl2) and 1 mL/L 1-methylcyclopropene, respectively, packed individually in closed but vented containers, and then stored at ambient temperature (28–33°C). The effects of these treatments on the browning, energy metabolism and disease incidence of the fruit were investigated. Treatment with C2H4 enhanced the activities of polyphenol oxidase and phenylalanine ammonia-lyase. Ethylene also increased the accumulation of ADP and AMP, but decreased energy charge in fruit peel. Cobalt chloride treatment had an inhibitory effect on increases of peroxidase activity, ATP : ADP ratio, energy charge and ATP, ADP and AMP. Browning index was reduced by 8.4 and 10.4% and disease index was reduced by 10.7 and 12.7% in CoCl2 and 1-methylcyclopropene-treated fruit, respectively, suggesting a relationship between energy metabolism, browning and disease index.