Anthocyanins and anthocyanin-degrading enzymes in Kwai May and Wai Chee cultivars of litchis grown in Reunion Island and Spain.

摘要

Introduction. After harvest, litchi fruits (Litchi chinensis Sonn.) rapidly lose their bright red skin color. Peel browning of harvested litchi fruit has largely been attributed to rapid degradation of red anthocyanin pigments associated with the oxidation of phenolic compounds by polyphenol oxidase (PPO) and/or peroxidase (POD). An anthocyanase has been also identified in litchi peel. Our work aimed at characterizing two specific litchi varieties that differ greatly in their color and browning behavior. Materials and methods. The anthocyanins, polyphenol oxidase (PPO), peroxidase (POD) and anthocyanase in the pericarp of two litchi cultivars, Kwai May and Wai Chee, grown in Reunion Island and Spain, respectively, were studied. Results and discussion. The qualitative composition of major anthocyanins (cyanidin-3-rutinoside and cyanidin-3-glucoside) was identical for the two cultivars studied, but, quantitatively, the variety Kwai May had a lower concentration than Wai Chee (64% less) of cyanidin-3-rutinoside. This component represented more than 90% of total anthocyanins in both cultivars. The activity of PPO was 6 times greater in the variety Kwai May than in Wai Chee and the activity of POD 30 times greater. The activity of POD was greater than that of PPO in both varieties. These differences help to explain the different behaviors of the cultivars during subsequent postharvest studies.