Changes of Pigment, Phenol and Enzyme Activity in Litchi Fruit Peel During the Fruit Development
Hu Guibing, Chen Dacheng,Li Ping, Ouyang Ruo, Gao Feifei, and Wang Weihua (Department of Horticulture, South China Agricultural University, Guangzhou,510642; Litchi's Extension Base of Guang- dong Province, Dongguan, 511756)
Study was conducted with 7-8-year-old tress of two litchi varieties: Nuomizi and Feizixiao.The first one has a good fruit colouration and the other one has a bad fruit colourartion. The changes of fruit pigment, phenol and enzyme activity were studied. One of the direct reasons for bad colouration of Feizixiao is that the chlorophyll content in Nuomizi fruit peel is much lower than that of Feizixiao during the ripening period. No significant difference of the changes of carotinoids and flavonoids between the two varieties was noted. The lower level of soluble phenols in Feizixiao fruit peel at commercial harvest time was probably not the main reason affecting its postharvest storage, whereas the higher PPO activity would negatively affect its postharvest storage.