Salicylic acid treatment delayed the browning development in the pericarp of fresh longan by regulating the metabolisms of ROS and membrane lipid

Longans is popular among consumers because of its rich nutritional value, but it is prone to pericarp browning as it is harvested in the high-temperature season. This work was to investigate the effects of salicylic acid (SA) on the metabolisms of reactive oxygen species (ROS) and membrane lipid and their relationship with pericarp browning of postharvest longans. 'Fuyan' longans were soaked in the solution of 0.3 g L-1 SA for 5 min, then stockpiled at 28 degrees C. The results showed that, the pericarp browning index in SA-treated fruit was 42% lower than that in the control fruit at day 5 of storage. Meanwhile, SA treatment reduced the damage severity of cell membrane structure, and maintained a low level of cell membrane permeability, which was 25% lower than that in the control fruit at day 5 of storage. Additionally, compared to the control fruit, SA-treated longans displayed higher levels of pericarp L*, flavonoid, chlorophyll, carotenoid, total phenolics, and anthocyanin, higher activities of pericarp superoxide dismutase, catalase, and ascorbate peroxidase, higher values of pericarp reducing power and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and higher amounts of pericarp ascorbic acid and glutathione, but lower levels of pericarp ROS and malondialdehyde. Moreover, SA-treated samples exhibited lower activities of pericarp phospholipase, lipase, and lipoxygenase, lower levels of pericarp phosphatidic acid and saturated fatty acids (SFA), but higher values of pericarp phosphatidylcholine, phosphatidylinositol, and unsaturated fatty acids (USFA), higher index of USFA, and higher ratio of USFA to SFA. These findings corroborated that SA delayed-browning occurrence in the pericarp of fresh longans was because SA enhanced the capacity to remove ROS, and reduced ROS accumulation and the membrane lipid degradation, thus maintaining the cellular membrane structure, reducing the degradation of pigments, and allowing the fresh longans to maintain a better appearance. Consequently, SA could be an effective means for suppressing pericarp browning and improving the commercial value of fresh longans.