Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage

Taotao Li; Dingding Shi; Qixian Wu; Zhengke Zhang; Hongxia Qu; Yueming Jiang

doi:10.1016/j.foodchem.2018.11.099

Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage

Food Chem. 2019 Apr 25:278:552-559. doi: 10.1016/j.foodchem.2018.11.099. Epub 2018 Nov 22.

Authors

Taotao Li¹, Dingding Shi², Qixian Wu², Zhengke Zhang³, Hongxia Qu⁴, Yueming Jiang⁴

Affiliations

¹ Key Laboratory of Plant Resource Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, Guangzhou 510650, China. Electronic address: taotaoli@scbg.ac.cn.
² Key Laboratory of Plant Resource Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100039, China.
³ College of Food Science and Technology, Hainan University, Haikou 570228, China.
⁴ Key Laboratory of Plant Resource Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, Guangzhou 510650, China.

PMID: 30583410
DOI: 10.1016/j.foodchem.2018.11.099

Abstract

The effect of sodium para-aminosalicylate (PAS-Na) on litchi pericarp browning and the potential regulating mechanism was investigated in this study. Results showed that 0.3 g L^-1 PAS-Na significantly inhibited the development of pericarp browning and reduced respiration rate of litchi fruit. PAS-Na inhibited the production of reactive oxygen species (ROS) and decreased the expression level of senescence-related genes. Additionally, PAS-Na treatment enhanced the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX), which might contribute to the scavenging of ROS. Meanwhile, PAS-Na treatment maintained membrane integrity as indicated by reduced relative membrane leakage rate and malondialdehyde (MDA) content, as well as lower activities of membrane lipids-degrading enzymes: lipase and lipoxygenase (LOX). Amino acids, especially GABA, Glu, Met contents were also significantly affected by PAS-Na treatment. Taken together, we postulated that PAS-Na treatment might be a promising method for controlling postharvest browning and prolonging shelf-life of harvested litchi fruit.

Keywords: Litchi fruit; Pericarp browning; ROS; Senescence; Sodium para-aminosalicylate.

MeSH terms

Aminosalicylic Acid* / chemistry
Aminosalicylic Acid* / pharmacology
Food Handling / methods*
Fruit* / chemistry
Fruit* / drug effects
Litchi* / chemistry
Litchi* / drug effects
Reactive Oxygen Species* / analysis
Reactive Oxygen Species* / metabolism

Substances

Reactive Oxygen Species
Aminosalicylic Acid