Results 1 to 10 of about 2,627 (174)
Effect of Methyl Jasmonate Treatment on Postharvest Pericarp Browning of Longan Fruit [PDF]
Shipin Kexue, 2023 In this research, we investigated the effects of treatment with different concentrations (10, 50 and 100 μmol/L) of methyl jasmonate (MeJA) on postharvest browning of ‘Chuliang’ longan fruit (Dimocarpus longan Lour.) during storage at (20 ± 1) ℃ and 85 ...
XUE Pengyu, YIN Feilong, LIU Yunfen, LIU Chunyou, LIAO Lingyan, SHUAI Liang
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Horticulturae, 2022 Pericarp browning occurs widely in postharvest pomegranate fruit, but little is known about its mechanism. In this study, ‘Baiyushizi’, a browning-sensitive cultivar, was used to investigate the physiological and genetic changes during pericarp browning.
Xiaoxiao Qi +10 more
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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 ...
Xuewu Duan, Genfu Wu, Yueming Jiang
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Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit
FoodsPericarp 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 Fang +6 more
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Horticulturae, 2023 The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP)
Roberta Passafiume +6 more
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Frontiers in Plant SciencePostharvest 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.
Zhaoyin Gao +8 more
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Combination effect of citric acid and hot water treatment on the quality of pulp and pericarp of rambutan fruit [PDF]
Journal of Horticulture and Postharvest Research, 2021 Purpose: The oxidation of pericarp is the main one that affects the quality and acceptance of rambutan by consumers, thus, this study aimed to evaluate the isolated and combined effect of hot water and citric acid on the postharvest quality of pericarp ...
Alex Sanches +4 more
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Lychee Pericarp Browning Caused by Heat Injury [PDF]
HortScience, 1993 Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC 1.10.3.2) activity of the pericarp increased immediately, corresponding with rapid anthocyanin degradation, Tissue browning was observed 2 min after heating, with pigmentation distributed uniformly throughout ...
UNDERHILL, SJR, CRITCHLEY, C
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Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO2 fumigation [PDF]
PeerJ, 2021 Background Longan fruit is a rich source of bioactive compounds; however, enzymatic browning of pericarp and microbial decay have limited its postharvest life.
Muhammad Rafiullah Khan +3 more
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Frontiers in Nutrition, 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 ...
Hua Huang +3 more
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