Lasiodiplodia theobromae (Pat.) Griff. & Maubl.-induced disease development and pericarp browning of harvested longan fruit in association with membrane lipids metabolism

被引：85
|
作者：
Zhang, Shen [1 ]
Lin, Yuzhao [1 ]
Lin, Hetong [1 ]
Lin, Yixiong [1 ]
Chen, Yihui [1 ]
Wang, Hui [1 ]
Shi, John [2 ]
Lin, Yifen [1 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Inst Postharvest Technol Agr Prod, Fuzhou 350002, Fujian, Peoples R China
[2] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada
来源：
FOOD CHEMISTRY | 2018年 / 244卷
基金：
中国国家自然科学基金; 高等学校博士学科点专项科研基金;
关键词：
Longan (Dimocarpus longan Lour.) fruit; Postharvest disease; Pericarp browning; Lasiodiplodia theobromae (Pat.) Griff. & Maubl; Cellular membrane permeability; Membrane lipids metabolism; Membrane phospholipids; Membrane lipids-degrading enzymes; ACTIVE OXYGEN-METABOLISM; FATTY-ACID-COMPOSITION; PROPYL GALLATE; ENERGY STATUS; LITCHI FRUIT; PHOSPHOLIPASE-D; MECHANISMS; SENESCENCE; PLANTS; ROLES;
D O I：
10.1016/j.foodchem.2017.10.020
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effects of Lasiodiplodia theobromae inoculation on disease development, pericarp browning and membrane lipids metabolism of harvested "Fuyan" longan fruit were studied. Compared with control fruit, L. theobromae-inoculated longans showed higher fruit disease index, pericarp browning index and cell membrane permeability, as well as higher activities of phospholipase D, lipase and lipoxygenase. Additionally, there were lower contents of membrane phospholipids but higher content of phosphatidic acid, and lower level of unsaturated fatty acids but higher level of saturated ones with lower ratio of unsaturated fatty acid to saturated fatty acid and lower index of unsaturated fatty acids in pericarp of L. theobromae-inoculated longans. These results suggested that L. theobromae-induced disease development and pericarp browning of harvested longans might be attributed to the damaged cellular membrane structural integrity, induced by the activated membrane lipids-degrading enzymes increasing the degradation of membrane phospholipids and unsaturated fatty acids in pericarp of harvested longan fruit.
引用
收藏
页码：93 / 101
页数：9
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