Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit

Abstract Membrane lipid degradation catalyzed by phospholipase D (PLD) results in postharvest browning and senescence of litchi fruit. The effects of n -butanol, a specific PLD inhibitor, on enzymatic browning and oxidative stress during storage of litchi fruit at room temperature were evaluated. n -Butanol-treated fruit had a lower browning index and disease index than untreated fruit. n -Butanol treatment also decreased PLD activity. As a result, the decompartmentalization of litchi polyphenoloxidase and substrates was reduced. The conversion of substrates (−)-epicatechin and procyanidin A 2 into quinones was slowed down and enzymatic browning of litchi pericarp tissues was lower after 6 d storage. Additionally, n -butanol-treated fruit possessed significantly lower malondialdehyde contents than untreated fruit after 4 d storage. Analysis of antioxidative enzyme activities showed that n -butanol treatment inhibited oxidative stress mainly by maintaining high catalase activity in litchi pericarp tissues. Consequently, senescence of litchi fruit during storage was moderated.