Influencing factors on property of browning substrate (-)-epicatechin from litchi pericarp tissues
SUN Jian
JIANG Yue-ming
PENG Hong-xiang
LI Yue-biao
DUAN Xue-wu
YANG Bao
YOU Yan-li
SONG Li-li
CHENG Gui-ping
Abstract：The effects of illumination, temperature, pH value, gaseous component, oxidant, reductant and metal ion on stabili-ty of browning substrate (-)-epicatechin from litchi pericarps were analyzed in the present study. The results showed that (-)-epicatechin was unstable and easy to turn brown under illumination ,high temperature and alkaline environment. The O_2 treatment accelerated the enzymatic browning reaction between substrate and PPO, while the CO_2 treatment reduced this re-action. Oxidant H_2O_2 accelerated but reductant Ve or Na_2S_2O_5 prevented the browning reaction. In addition, K~+, Na~+, Ca~(2+) and Zn~(2+) had no obvious effect on stability of (-) -epicatechin solution, but the substrate solution was unstable after the addition of Fe~(3+), Fe~(2+), Cu~(2+) or Pb~(2+). Application of appropriate treatment could delay the pericarp browning, extend the shelf life and in-crease the commercial value of litchi fruit.
Keywords：LitchiPolyphenoloxidaseBrowning substrate(-)-EpicatechinInfluencing factors
Publication Date：2010-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 45-49 )