Oxidative Damage and Total Antioxidant Capacity Involved in Pericarp Browning During Storage of Longkong Fruit
Abstract
Oxidative damage occurred from an imbalance between the production of free radicals and the capacity of the antioxidant defense mechanism, is a cause of browning problem in many postharvested fruits that reduce in shelf life. The objective of this research was to study the oxidative damage and total antioxidant capacity involved in pericarp browning during storage of longkong fruit (Lansium domesticum Corr.). Longkong fruits were packed in basket and wrapped with PVC film, then stored at room temperature for 5 days. The fruits were randomized every day to analyze the pericarp browning, reactive oxygen species (ROS) including superoxide radical (O2·-) and hydrogen peroxide (H2O2) content, oxidative membrane damage from malondialdehyde (MDA) content and electrolyte leakage (EL) rate and total antioxidant capacity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging and ferric ion reducing antioxidant power (FRAP) methods. The results showed that pericarp browning increased during storage of longkong fruit. This increase coincided with the production and accumulation of ROS contents both O2·- and H2O2 and oxidative membrane damage measured by MDA content and EL rate. Whereas, all of 3 methods for the total antioxidant capacity analysis of longkong fruit tended to decrease and was consistent with pericarp browning and oxidative damage during storage.The decline in total antioxidant capacity leads to an increase in ROS accumulation and oxidative membrane damage as well as subsequent pericarp browning during storage of longkong fruit. Keywords : oxidative damage, reactive oxygen species, antioxidant capacity, browning, longkongReferences
Abbasi, N.A, Akhtar, A, Hussain, A., & Ali, I. (2013). Effect of anti-browning agents on quality changes of loquat [Eriobotraya japonica (Thunb.) Lindley] fruit after harvest. Pakistan Journal of Botany, 45, 1391-1396.
Barman, K, Siddiqui, M.W, Patel, V.B, & Prasad, M. (2014). Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi. Scientia Horticulturae, 171, 71-77.
Bhattacharjee, S. (2012). The language of reactive oxygen species signaling in plants. Journal of Botany, 2012,
1-22.
Benzie, I.F.F., & Strain, J.J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant capacity of biological fluids and modified version for stimultaneous measurement of total antioxidant power an ascorbic acid concentration. Methods in Enzymology, 299, 15-27.
Cai, C., Chen, K., Xu, W., Zhang, W., Li, X., & Ferguson, I. (2006). Effect of 1-MCP on postharvest quality of loquat fruit. Postharvest Biology and Technology, 40, 155-162.
Cao, S., Zheng, Y., Wang, K., Jin, P., & Rui, H. (2009). Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit. Food Chemistry, 115, 1458-1463.
Chan, H.T., Sanxter, S., & Couey, H.M. (1985). Electrolyte leakage and ethylene production induced by chilling injury of papayas. Horticultural Science, 20, 1070-1072.
Chomkitichai W., Chumyam A., Rachtanapun P., Uthaibutra J., & Saengnil K. (2014a). Reduction of reactive oxygen species production and membrane damage during storage of ‘Daw’ longan fruit by chlorine dioxide. Scientia Horticulturae, 170, 143-149.
Chomkitichai W., Faiyue B., Rachtanapun P., Uthaibutra J., & Saengnil K. (2014b). Enhancement of the antioxidant defense system of post-harvested ‘Daw’ longan fruit by chlorine dioxide fumigation.
Scientia Horticulturae, 178, 138-144.
Chomkitichai, W., Chiangphookor, S., Kaewma, K., & Chomkitichai, W. (2017). Correlation between reactive oxygen species (ROS) contents and pericarp browning of longkong fruits during ambient temperature storage. Agricultural Science Journal, 48(3), 221-224. (in Thai)
Chomkitichai, W., Junmatong, C., & Pirapak, W. (2018). Correlation between membrane damage and pericarp browning of longkong fruits during storage at ambient temperature. Agricultural Science Journal, 49(2), 525-528. (in Thai)
Duan, X., Jiang, Y., Su, X., Zhang, Z., & Shi, J. (2007a). Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning.
Food Chemistry, 101, 1365-1371.
Duan, X., Liu, T., Zhang, D., Su, X., Lin, H., & Jiang, Y. (2011). Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage. Food Research International,
44, 1905-1911.
Duan, X., Su, X., You, Y., Qu, H., Li, Y., & Jiang, Y. (2007b). Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism. Food Chemistry, 104, 571-576.
Duan, X., Wu, G., & Jiang, Y. (2007c). Evaluation of the antioxidant properties of litchi fruit phenolics in relation
to pericarp browning prevention. Molecules, 12, 759-771.
Gill, S.S., & Tuteja, N. (2010). Reactive oxygen species and antioxidant machinery in abiotic stress tolerance
in crop plants. Plant Physiology and Biochemistry, 48, 909-930.
Hodges, D.M., DeLong, J.M., Forney, C.F., & Prange, R.K. (1999). Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta, 207, 604-611.
Huang, S., Hart, H., Lee, H., & Wicker, L. (1990). A research note: Enzymatic and color change during postharvest storage of lychee fruit. Journal of Food Science, 55, 1762-1763.
Huang, D., Ou, B., & Prior, R.L. (2005). The Chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841-1856.
Huque, R., Willsa. R.B.H., Pristijono, P., & Golding, J.B. (2013). Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning. Postharvest Biology and Technology, 78, 16-23.
Jiang, L., Hou, T., Yuan, X., Jiang, J., & Yu, Z. (2010). Effect of storage temperature and packaging method on
the decay and physiology of fresh leaves of Gynura bicolor D.C. Journal of Food Processing and Preservation, 34, 858-871.
Jiang, Y.M., & Li, Y. (2001). Effects of chitosan coating on postharvest life and quality of longan fruit.
Food Chemistry, 73, 139-143.
Jiang, Y.M., & Fu, J.R. (1998). Inhibition of polyphenol oxidase and the browning control of lychee fruit by glutathione and citric acid. Food Chemistry, 62, 49-52.
Jiang, J., Jiang, L., Luo, H., & Yu, H. (2014). Establishment of a statistical model for browning of fresh-cut lotus root during storage. Postharvest Biology and Technology, 92, 164-171.
Lin, Y., Lin, H., Zhang, S., Chen, Y., Chen, M., & Lin, Y. (2014). The role of active oxygen metabolism in hydrogen peroxide-induced pericarp browning of harvested longan fruit. Postharvest Biology and Technology, 96, 42-48.
Lowry, O.H., Rosebrough, N.J., Far, A.L. and Randall, R.J. 1951. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry, 193: 265-275.
Mun’im, A., Negishi, O., & Ozawa, T. (2003). Antioxidant compounds from Crotalaria sessiliflora. Bioscience, Biotechnology, and Biochemistry, 67, 410-414.
Nagle, N.E., & Haard, N.F. (1975). Fractionation and characterization of peroxidase from ripe banana fruit.
Journal of Food Science, 40, 576.
Shao, Y., Xie, J., Chen, P., & Li, W. (2012). Changes in some chemical components and in the physiology of rambutan fruit (Nephelium lappaceum L.) as affected by storage temperature and packing material. Fruits, 68, 15-24.
Sharma, P., Jha, A.B., Dubey, R.S., & Pessarakli, M. (2012). Reactive oxygen species, oxidative damage,
and antioxidative defense mechanism in plants under stressful conditions. Journal of Botany, 2012, 1-26.
Sun, D., Liang, G., Xie, J., Lei, X., & Mo, Y. (2010). Improved preservation effects of lychee fruit by combining chitosan coating with ascorbic acid treatment during postharvest storage. African Journal of Biotechnology, 9, 3272-3279.
Sun, J., You, X., Li, L., Peng, H., Su, W., Li, C., He, Q., & Liao, F. (2011). Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit. Postharvest Biology and Technology, 62, 288-294.
Sunohara, Y., Matsumoto, H. (2004). Oxidative injury induced by the herbicide quinclorac on Echinochloa oryzicola Vasing. and the involvement of antioxidative ability in its highly selective action in grass species. Plant Science, 167, 597–606.
Toivonen, P.M.A., & Brummell, D.A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48, 1-14.
Velikova, V., Yordanov, I., & Edreva, A. (2000). Oxidation stress and some antioxidant systems in acid rain-treated bean plant: protective role of exogenous polyamines. Plant Science, 151, 59-66.
Yang, E., Lu, W., Qu, H., Lin, H., Wu, F., Yang, S., Chen, Y., & Jiang, Y. (2009). Altered energy status in pericarp browning of lychee fruit during storage. Pakistan Journal of Botany, 41, 2271-2279.
Yi, C., Jiang, Y., Shi, J., Qu, H., Xue, S., Duan, X., Shi, J., & Prasad, N.K. (2010). ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process. Food Chemistry, 118, 42-47.
You, Y., Jiang, Y., Sun, J., Liu, H., Song, L., & Duan, X. (2012). Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity. Food Chemistry, 118, 1191-1196.
Barman, K, Siddiqui, M.W, Patel, V.B, & Prasad, M. (2014). Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi. Scientia Horticulturae, 171, 71-77.
Bhattacharjee, S. (2012). The language of reactive oxygen species signaling in plants. Journal of Botany, 2012,
1-22.
Benzie, I.F.F., & Strain, J.J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant capacity of biological fluids and modified version for stimultaneous measurement of total antioxidant power an ascorbic acid concentration. Methods in Enzymology, 299, 15-27.
Cai, C., Chen, K., Xu, W., Zhang, W., Li, X., & Ferguson, I. (2006). Effect of 1-MCP on postharvest quality of loquat fruit. Postharvest Biology and Technology, 40, 155-162.
Cao, S., Zheng, Y., Wang, K., Jin, P., & Rui, H. (2009). Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit. Food Chemistry, 115, 1458-1463.
Chan, H.T., Sanxter, S., & Couey, H.M. (1985). Electrolyte leakage and ethylene production induced by chilling injury of papayas. Horticultural Science, 20, 1070-1072.
Chomkitichai W., Chumyam A., Rachtanapun P., Uthaibutra J., & Saengnil K. (2014a). Reduction of reactive oxygen species production and membrane damage during storage of ‘Daw’ longan fruit by chlorine dioxide. Scientia Horticulturae, 170, 143-149.
Chomkitichai W., Faiyue B., Rachtanapun P., Uthaibutra J., & Saengnil K. (2014b). Enhancement of the antioxidant defense system of post-harvested ‘Daw’ longan fruit by chlorine dioxide fumigation.
Scientia Horticulturae, 178, 138-144.
Chomkitichai, W., Chiangphookor, S., Kaewma, K., & Chomkitichai, W. (2017). Correlation between reactive oxygen species (ROS) contents and pericarp browning of longkong fruits during ambient temperature storage. Agricultural Science Journal, 48(3), 221-224. (in Thai)
Chomkitichai, W., Junmatong, C., & Pirapak, W. (2018). Correlation between membrane damage and pericarp browning of longkong fruits during storage at ambient temperature. Agricultural Science Journal, 49(2), 525-528. (in Thai)
Duan, X., Jiang, Y., Su, X., Zhang, Z., & Shi, J. (2007a). Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning.
Food Chemistry, 101, 1365-1371.
Duan, X., Liu, T., Zhang, D., Su, X., Lin, H., & Jiang, Y. (2011). Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage. Food Research International,
44, 1905-1911.
Duan, X., Su, X., You, Y., Qu, H., Li, Y., & Jiang, Y. (2007b). Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism. Food Chemistry, 104, 571-576.
Duan, X., Wu, G., & Jiang, Y. (2007c). Evaluation of the antioxidant properties of litchi fruit phenolics in relation
to pericarp browning prevention. Molecules, 12, 759-771.
Gill, S.S., & Tuteja, N. (2010). Reactive oxygen species and antioxidant machinery in abiotic stress tolerance
in crop plants. Plant Physiology and Biochemistry, 48, 909-930.
Hodges, D.M., DeLong, J.M., Forney, C.F., & Prange, R.K. (1999). Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta, 207, 604-611.
Huang, S., Hart, H., Lee, H., & Wicker, L. (1990). A research note: Enzymatic and color change during postharvest storage of lychee fruit. Journal of Food Science, 55, 1762-1763.
Huang, D., Ou, B., & Prior, R.L. (2005). The Chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841-1856.
Huque, R., Willsa. R.B.H., Pristijono, P., & Golding, J.B. (2013). Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning. Postharvest Biology and Technology, 78, 16-23.
Jiang, L., Hou, T., Yuan, X., Jiang, J., & Yu, Z. (2010). Effect of storage temperature and packaging method on
the decay and physiology of fresh leaves of Gynura bicolor D.C. Journal of Food Processing and Preservation, 34, 858-871.
Jiang, Y.M., & Li, Y. (2001). Effects of chitosan coating on postharvest life and quality of longan fruit.
Food Chemistry, 73, 139-143.
Jiang, Y.M., & Fu, J.R. (1998). Inhibition of polyphenol oxidase and the browning control of lychee fruit by glutathione and citric acid. Food Chemistry, 62, 49-52.
Jiang, J., Jiang, L., Luo, H., & Yu, H. (2014). Establishment of a statistical model for browning of fresh-cut lotus root during storage. Postharvest Biology and Technology, 92, 164-171.
Lin, Y., Lin, H., Zhang, S., Chen, Y., Chen, M., & Lin, Y. (2014). The role of active oxygen metabolism in hydrogen peroxide-induced pericarp browning of harvested longan fruit. Postharvest Biology and Technology, 96, 42-48.
Lowry, O.H., Rosebrough, N.J., Far, A.L. and Randall, R.J. 1951. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry, 193: 265-275.
Mun’im, A., Negishi, O., & Ozawa, T. (2003). Antioxidant compounds from Crotalaria sessiliflora. Bioscience, Biotechnology, and Biochemistry, 67, 410-414.
Nagle, N.E., & Haard, N.F. (1975). Fractionation and characterization of peroxidase from ripe banana fruit.
Journal of Food Science, 40, 576.
Shao, Y., Xie, J., Chen, P., & Li, W. (2012). Changes in some chemical components and in the physiology of rambutan fruit (Nephelium lappaceum L.) as affected by storage temperature and packing material. Fruits, 68, 15-24.
Sharma, P., Jha, A.B., Dubey, R.S., & Pessarakli, M. (2012). Reactive oxygen species, oxidative damage,
and antioxidative defense mechanism in plants under stressful conditions. Journal of Botany, 2012, 1-26.
Sun, D., Liang, G., Xie, J., Lei, X., & Mo, Y. (2010). Improved preservation effects of lychee fruit by combining chitosan coating with ascorbic acid treatment during postharvest storage. African Journal of Biotechnology, 9, 3272-3279.
Sun, J., You, X., Li, L., Peng, H., Su, W., Li, C., He, Q., & Liao, F. (2011). Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit. Postharvest Biology and Technology, 62, 288-294.
Sunohara, Y., Matsumoto, H. (2004). Oxidative injury induced by the herbicide quinclorac on Echinochloa oryzicola Vasing. and the involvement of antioxidative ability in its highly selective action in grass species. Plant Science, 167, 597–606.
Toivonen, P.M.A., & Brummell, D.A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48, 1-14.
Velikova, V., Yordanov, I., & Edreva, A. (2000). Oxidation stress and some antioxidant systems in acid rain-treated bean plant: protective role of exogenous polyamines. Plant Science, 151, 59-66.
Yang, E., Lu, W., Qu, H., Lin, H., Wu, F., Yang, S., Chen, Y., & Jiang, Y. (2009). Altered energy status in pericarp browning of lychee fruit during storage. Pakistan Journal of Botany, 41, 2271-2279.
Yi, C., Jiang, Y., Shi, J., Qu, H., Xue, S., Duan, X., Shi, J., & Prasad, N.K. (2010). ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process. Food Chemistry, 118, 42-47.
You, Y., Jiang, Y., Sun, J., Liu, H., Song, L., & Duan, X. (2012). Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity. Food Chemistry, 118, 1191-1196.
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2020-01-08
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