Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage

被引:113
|
作者
Zhang, DL
Quantick, PC
Grigor, JM
机构
[1] Food Research Centre, University Lincolnshire Humberside, Nuns Corner, North East Lincolnshire DN34 5BQ
关键词
litchi fruit; phenolic compounds; browning; polyphenol oxidase; storage;
D O I
10.1016/S0925-5214(00)00084-3
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20-25 degrees C) for up to 7 days and at 4 degrees C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or browning. Small amounts of malvidin-3-glucoside were also found. Therefore, the major substrates for enzymatic oxidation were apparently flavan-3-ol monomers and dimers and cyanidin-3-glucoside. (C) 2000 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:165 / 172
页数:8
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