ISHS Acta Horticulturae 558: I International Symposium on Litchi and Longan
EFFECTS OF BAGGING ON FRUIT COLORATION AND PHENYLALANINE AMMONIA LYASE AND POLYPHENOL OXIDASE IN ‘FEIZIXIAO’ LITCHI |
| 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) |
| DOI: | 10.17660/ActaHortic.2001.558.43 |
| 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. | |
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