Abstract
The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro results, reagents like hexanal and inositol were used to regulate PLD activity of litchi fruit stored at ambient temperature and their effects on fruit quality and physiological characteristics were also investigated. The results showed that combinatorial chemical treatment was successful in maintaining freshness of fruit through delayed physiological loss in weight and hence maintaining firmness. Combinatorial treated fruit had lower browning index than control by day 7. This novel treatment also maintained comparable levels of total phenolics and lowered the level of malondialdehyde. Evaluation of antioxidative enzymatic profile also confirmed the alleviation of oxidative stress of litchi fruit at ambient temperature. Thus, this strategy of enzyme regulation could play a vital role in overall quality maintenance of litchi fruit.
Highlights
Litchi fruit is known for its color, flavour and texture which make its crop of high commercial value
Molecular studies and metabolomics have revealed the versatile role of phospholipase D (PLD) in fruit development, ripening and desiccation-browning where enzyme is directly involved through regulatory network of enzymes or indirectly through signalling mechanism of phospholipid metabolism[5]
Transphosphatidylation with these reagents may lead to lesser production of phosphatidic acid which is known for its ill-effects like membrane deterioration (Supplementary Info. 2)
Summary
Litchi fruits from each combination were air-dried, randomly divided into different lots and stored in a polyethylene bag with optimized ventilation or LDPE at 25 °C. Both treated and control fruits were taken out at regular intervals for analysis up to one week of storage. Litchi fruits were peeled and their pericarp discs (including endocarp) of 1.2 cm diameter were made. These discs from each fruit were weighed and placed in a beaker containing 25 mL distilled water. Browning substrates and enzymes associated with membrane system. Significant and insignificant differences were noted according to the independent sample t-test for each storage period
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