Induction of Phenylalanine Ammonium Lyase, Polyphenol Oxidase and Peroxidase in Postharvest Peach Fruit by Tea Extract

doi:10.7506/spkx1002-6630-201310067

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 304-307.doi: 10.7506/spkx1002-6630-201310067

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Induction of Phenylalanine Ammonium Lyase, Polyphenol Oxidase and Peroxidase in Postharvest Peach Fruit by Tea Extract

ZHANG Shao-shan，CHEN Jiao-jiao，YANG Xiao-ping

1. Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China；2. Zhejiang Province Songyang County Tea Testing Center of Tea Market, Songyang 323400, China

Received:2012-04-21 Revised:2013-04-08 Online:2013-05-25 Published:2013-05-07

Abstract

Abstract:

Phenylalanine ammonium lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activities induced by
tea extract were studied in postharvest peach fruit punched or inoculated with B. cinerea. The results showed that tea extract
induced the activities of PAL, PPO and POD in punched peaches, and the activities of PAL and PPO after 96 h of treatment
with tea extract were significantly higher than that in punched peaches. Tea extract was also able to significantly induce PAL
activities (after 24, 72 h and 96 h of treatment), PPO and POD (after 72 h and 96 h of treatment) in peaches inoculated with
B. cinerea. The enhancement of PAL, PPO and POD in peach fruit punched or inoculated with B. cinerea induced by tea
extract was consistent with the inhibition of disease of peach fruit. The results suggested that the mechanism of extended
preservation of peach fruit may be partially due to the induction of PAL, PPO and POD by tea extract.

Key words: peach, phenylalanine ammonium yase, polyphenol oxidase, peroxidase, Botrytis cinerea

CLC Number:

TS255.3

ZHANG Shao-shan，CHEN Jiao-jiao，YANG Xiao-ping. Induction of Phenylalanine Ammonium Lyase, Polyphenol Oxidase and Peroxidase in Postharvest Peach Fruit by Tea Extract[J]. FOOD SCIENCE, 2013, 34(10): 304-307.

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Induction of Phenylalanine Ammonium Lyase, Polyphenol Oxidase and Peroxidase in Postharvest Peach Fruit by Tea Extract

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