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Experiments were conducted to understand effect of pyrogallol on physiological attributes of litchi fruit during storage at low temperature (4 ℃) and ambient temPerature (25 ℃).Application of 1 mM pyrogallol reduced Pericarp browning and delayed quality deterioration of litchi fruit during storage.The treatment markedly suppressed respiration and activities of Peroxidase and polyphenol oxidase, delayed the increase in the membrane Permeability, and reduced lipid peroxidation.Furthermore, pyrogallol treatment increased the phenylalanine ammonia-lyase activity and delayed the decreases in anthocyanin and phenolic contents, and maintained high 2,2-diphenyl-1-picrlhydrazyl radical scavenging activity and reducing power.In addition, HPLC analysis clearly indicated that the pyrogailol-treated litchi fruit contained higher contents of four phenolic compounds namely procyanidin B 1, (+)-catechin, (-)-epicatechin and (-)-epicatechin-3-gailate, as compared with non-pyrogallol-treated fruit.Overall, pyrogallol treatment reduced physiological activity and, thus, it could be an effective postharvest handling to extend the shelf life of litchi fruit during storage.