Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi [PDF]
Foods, 2022 Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit.
Xiaojie Lin +11 more
doaj +2 more sources
Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality [PDF]
Foods, 2023 Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay.
Xiaomeng Guo +5 more
doaj +2 more sources
A recurring disease outbreak following litchi fruit consumption among children in Muzaffarpur, Bihar-A comprehensive investigation on factors of toxicity. [PDF]
PLoS ONE, 2020 Litchi fruits are a nutritious and commercial crop in the Indian state of Bihar. Litchi fruit contains a toxin, methylene cyclopropyl-glycine (MCPG), which is known to be fatal by causing encephalitis-related deaths.
Sukesh Narayan Sinha +3 more
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Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity [PDF]
FoodsPericarp browning and fruit decay severely reduce the postharvest quality of litchi. Improving the antioxidant capacity of the fruit is an effective way to solve these problems.
Xiaomeng Guo +7 more
doaj +2 more sources
Pre-harvest bunch bagging as an eco-safe intervention for premium quality litchi production: insights from a multi-location study in India [PDF]
Frontiers in Plant ScienceIntroductionPre-harvest fruit bagging is recognized as an eco-safe strategy to improve fruit quality and reduce biotic and abiotic stresses in high-value horticultural crops.
Sunil Kumar +20 more
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Identification and comprehensive characterization of the OVATE family protein in litchi [PDF]
BMC Plant BiologyFruit shape is a commercially important trait in litchi, yet the genetic mechanisms that regulate its development remain largely unresolved. OVATE Family Proteins (OFPs) are plant-specific transcriptional regulators known to play key roles in fruit ...
Lijun Geng +8 more
doaj +2 more sources
Assessing the interplay of paclobutrazol and micronutrients for enhanced litchi production [PDF]
Scientific ReportsClimate variability has increasingly disrupted the natural vegetative dormancy of litchi (Litchi chinensis), negatively impacting flowering, fruit set, and quality.
Shiv Kumar Shivandu +4 more
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Aroma Volatiles in Litchi Fruit: A Mini-Review
Horticulturae, 2022 Aroma is considered a fundamental component of fruit flavor. Variations in the composition and content of volatile organic compounds (VOCs) contribute to noticeable differences in fruit aromas.
Zhuoyi Liu, Minglei Zhao, Jianguo Li
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Research Progress of Aroma Compounds in Litchi Fruit and Its Processed Products
Guangdong nongye kexue, 2022 As an important secondary metabolite, aroma endows litchi fruit with unique flavor quality, and it is one of important indexes to evaluate the quality of fresh litchi fruit and its processed products. The studies on litchi aroma components mainly focused
Liyu FU +3 more
doaj +1 more source
Frontiers in Plant Science, 2022 Postharvest quality of litchi reduces rapidly during storage at room temperature. This study aimed to investigate the effect of melatonin treatment on postharvest quality and oxidative stress markers of litchi fruit during cold storage.
Jing Xie +14 more
doaj +1 more source