Articles
EFFECTS OF BAGGING ON FRUIT COLORATION AND PHENYLALANINE AMMONIA LYASE AND POLYPHENOL OXIDASE IN ‘FEIZIXIAO’ LITCHI
Article number
558_43
Pages
273 – 278
Language
English
Abstract
Fruit of ‘Feizixiao’ litchi were bagged with cellophane paper, adhesive-bonded fabric, newspaper and craft paper 15 or 30 days after bloom, and de-bagged at harvest or 10 days before.
Cellophane or fabric bags advanced coloration by 10 days compared with the de-bagged fruit.
It is recommended that fruit should be bagged 15 days after full bloom until harvest.
Diffused light with 70% full sun promoted the coloration of ‘Feizixiao’. The effect of bagging on coloration is associated to the metabolism of phenols and flavonoids, and the activities of phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO) as well.
Cellophane or fabric bags advanced coloration by 10 days compared with the de-bagged fruit.
It is recommended that fruit should be bagged 15 days after full bloom until harvest.
Diffused light with 70% full sun promoted the coloration of ‘Feizixiao’. The effect of bagging on coloration is associated to the metabolism of phenols and flavonoids, and the activities of phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO) as well.
Publication
Authors
G.B. Hu, D.C. Chen, P. Li, R. Ouyang, F.F. Gao, H.C. Wang, J. Dong
Keywords
flavonoids, Litchi chinensis Sonn., phenylalanine ammonia lyase (PAL), phenol, polyphenol oxidase (PPO)
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