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Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit. [PDF]

Foods
Pericarp browning is the key factor for the extension of shelf life and the maintenance of the commercial value of harvested litchi fruit. Water loss is considered a leading factor of pericarp browning in litchi fruit.
Fang F, Liu B, Fu L, Tang H, Li Y, Pang X, Zhang Z.   +6 more
europepmc   +4 more sources

Hydrogen sulfide alleviates pericarp browning in lichi fruit by modulating energy and sugar metabolisms. [PDF]

Front Plant Sci
Postharvest litchi is susceptible to browning that limits the development of litchi industry. Hydrogen sulfide (H2S) is an important bioactive molecule that can regulate many physiological processes.
Gao Z, Zhao K, Zhang Z, Nizamani MM, Li S, Li M, Gong D, Wang J, Hu M.   +8 more
europepmc   +4 more sources

Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention. [PDF]

Molecules, 2007
Phenolics were extracted from litchi fruit pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α ...
Duan X, Wu G, Jiang Y.
europepmc   +5 more sources

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage. [PDF]

Foods, 2023
The primary cause for the limited shelf life of litchi fruit is rapid pericarp browning and decay. This study aims to evaluate the storability of 50 litchi varieties and establish a linear regression model for pericarp browning and decay based on 11 ...
Huang K, Fu D, Jiang Y, Liu H, Shi F, Wen Y, Cai C, Chen J, Ou L, Yan Q.   +9 more
europepmc   +2 more sources

Combined Application of Malic Acid and Lycopene Maintains Content of Phenols, Antioxidant Activity, and Membrane Integrity to Delay the Pericarp Browning of Litchi Fruit During Storage. [PDF]

Front Nutr, 2022
Litchi fruit contains abundant polyphenols and is susceptible to browning after harvest. Herein the combined treatments of malic acid (MA) and lycopene (LYC) to delay the development of browning in litchi fruit stored at room temperature (25°C) and low ...
Huang H, Wang L, Bi F, Xiang X.
europepmc   +2 more sources

Calcium Treatment Alleviates Pericarp Browning of 'Nanguo' Pears by Regulating the GABA Shunt After Cold Storage. [PDF]

Front Plant Sci, 2020
Long-term storage of pear fruit at low temperature can retard senescence but may result in pericarp browning. We previously reported that increasing endogenous γ-aminobutyrate (GABA) content by exogenous GABA treatment can maintain mitochondrial ...
Li J, Zhou Q, Zhou X, Wei B, Zhao Y, Ji S.   +5 more
europepmc   +2 more sources

Biological control agents colonize litchi fruit during storage and stimulate physiological responses to delay pericarp browning. [PDF]

Front Microbiol, 2022
IntroductionLitchi is an economically important fruit in subtropical countries, but pericarp browning can limit its shelf life outside of controlled storage conditions.
Zheng L, Huang S, Huang J, Deng Y, Wu Z, Jiang Z, Yu G.   +6 more
europepmc   +2 more sources

Exogenous methyl jasmonate modulates antioxidant activities and delays pericarp browning in litchi. [PDF]

Physiol Mol Biol Plants, 2022
Pericarp browning (PB) is a serious problem in harvested litchi and drastically affects consumer acceptability and marketability. Postharvest PB and subsequent decay in fruit are linked to reactive oxygen species (ROS) accumulation in tissues. Antioxidants neutralize or scavenge ROS and maintain the shelf-life of fruit, especially in non-climacteric ...
Deshi V, Homa F, Ghatak A, Aftab MA, Mir H, Ozturk B, Siddiqui MW.   +6 more
europepmc   +3 more sources

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong. [PDF]

Foods, 2023
Longkong (Aglaia dookkoo Griff.) fruit is prone to rapid pericarp browning and shortened shelf life (
Venkatachalam K, Charoenphun N, Lekjing S, Noonim P.   +3 more
europepmc   +2 more sources

Phomopsis longanae Chi-Induced Disease Development and Pericarp Browning of Harvested Longan Fruit in Association With Energy Metabolism. [PDF]

Front Microbiol, 2018
Longan fruit is a popular subtropical fruit with a relatively short shelf life at room temperature mainly due to pericarp browning and fungal infection.
Chen Y, Lin H, Zhang S, Sun J, Lin Y, Wang H, Lin M, Shi J.   +7 more
europepmc   +2 more sources