Changes of Several Enzyme Activities of Litchi Stored at Different Concentrations of Oxygen

Under the conditions of air and high concentration oxygen (45%), litchi was stored for 1 to 2 days, and the lipoxygenase activity of pericarp and fruit increased, while it did not increase at low concentration (5.3%). The enzyme activity decreased after 3 days. After 3 days of storage under 3 concentrations of oxygen, peroxidase activity of the fruit skin increased to its maximum value, followed by a slight decrease. Under high concentrations of oxygen and air, the activity of polyphenol oxidase in the peel increased, and the activity of the enzyme was lower at lower concentrations of oxygen. At high concentrations of oxygen, xanthine oxidase activity is higher than in air and at low concentrations of oxygen. Increased activity of several enzymes may lead to increased oxidation and peroxidation and cause skin browning.

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