荔枝果皮採後褐化的生理機制與抑制策略：近年研究彙整
Other Title
Physiological Mechanisms and Inhibition Strategies of Postharvest Pericarp Browning in Litchi: A Review of Recent Advances
Start Page
157
End Page
169
ISBN
978-626-446-065-1
Date Issued
2026-07
Author(s)
Abstract
荔枝(Litchi chinensis)為臺灣重要經濟果樹之一，然其採收後果皮極易發生褐變，嚴重影響商品價值與外銷競爭力。本文綜整近年研究，探討荔枝果皮褐化之生理機制與抑制策略。褐變本質為酵素性氧化反應，主要由多酚氧化酶(polyphenol oxidase)與過氧化物酶(peroxidase)催化酚類物質生成醌類並聚合為褐色物質，其發生與細胞膜完整性密切相關。採後失水、冷害與老化會導致膜結構破壞，使酵素與底物接觸並啟動褐變反應。此外，花青素降解、活性氧(reactive oxygen species)累積與抗氧化能力下降亦會加速褐變進程，而能量代謝失衡則進一步惡化細胞生理狀態。影響褐變之主要因素包括水分散失、果實老化、低溫傷害、機械損傷與病原菌感染，且彼此具有交互作用。近年保鮮技術發展以維持細胞膜穩定為核心，包括可食性塗層、化學處理(如水楊酸、草酸等)、預冷技術與氣變包裝(modified atmosphere packaging)，皆能有效延緩褐變並維持品質。臺灣實務上則強調快速預冷、高濕環境及冷鏈整合，以確保採後品質穩定。未來應整合生理機制研究與產業應用，發展更安全、高效且永續之荔枝保鮮技術。
Litchi (Litchi chinensis) is an important economic fruit crop in Taiwan; however, rapid pericarp browning after harvest severely reduces its market value and export competitiveness. This article reviews recent studies on the physiological mechanisms and control strategies of litchi pericarp browning. Browning is essentially an enzymatic oxidation process mainly catalyzed by polyphenol oxidase (PPO) and peroxidase (POD), which oxidize phenolic compounds into quinones that subsequently polymerize into brown pigments. This process is closely associated with the loss of cell membrane integrity. Postharvest water loss, chilling injury, and senescence can damage membrane structure, leading to the loss of cellular compartmentalization and allowing enzymes to interact with their substrates, thereby initiating browning reactions. In addition, anthocyanin degradation, accumulation of reactive oxygen species (ROS), and decline in antioxidant capacity further accelerate browning, while imbalance in energy metabolism exacerbates cellular deterioration. The main factors inducing browning include water loss, senescence, low-temperature injury, mechanical damage, and pathogen infection, which interact synergistically. Recent preservation technologies focus on maintaining membrane stability, including edible coatings, chemical treatments (e.g., salicylic acid and oxalic acid), precooling, and modified atmosphere packaging (MAP), all of which effectively delay browning and maintain fruit quality. In Taiwan, practical postharvest handling emphasizes rapid precooling, high-humidity storage, and cold chain integration to ensure quality stability. Future research should integrate physiological insights with industrial applications to develop safer, more efficient, and sustainable postharvest preservation technologies for litchi.
Subjects
褐化
失水
多酚氧化酶
活性氧
膜穩定性
氣變包裝
採後保鮮
pericarp browning
water loss
polyphenol oxidase
reactive oxygen species
membrane integrity
modified atmosphere packaging
postharvest preservation
Publisher
農業部農業試驗所
Type
book part
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