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]
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
doaj +2 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 ...
Kan Huang +9 more
doaj +2 more sources
Calcium Treatment Alleviates Pericarp Browning of ‘Nanguo’ Pears by Regulating the GABA Shunt After Cold Storage [PDF]
Frontiers in Plant Science, 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 ...
Jiaxin Li +5 more
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Biological control agents colonize litchi fruit during storage and stimulate physiological responses to delay pericarp browning [PDF]
Frontiers in Microbiology, 2023 IntroductionLitchi is an economically important fruit in subtropical countries, but pericarp browning can limit its shelf life outside of controlled storage conditions.
Li Zheng +7 more
doaj +2 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 (
Karthikeyan Venkatachalam +3 more
doaj +2 more sources
Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit [PDF]
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
doaj +2 more sources
Phomopsis longanae Chi-Induced Disease Development and Pericarp Browning of Harvested Longan Fruit in Association With Energy Metabolism [PDF]
Frontiers in Microbiology, 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.
Yihui Chen +7 more
doaj +2 more sources
Phomopsis longanae Chi-Induced Change in ROS Metabolism and Its Relation to Pericarp Browning and Disease Development of Harvested Longan Fruit [PDF]
Frontiers in Microbiology, 2018 Phomopsis longanae Chi is a major pathogenic fungus that infects harvested longan fruit. This study aimed to investigate the effects of P. longanae on reactive oxygen species (ROS) metabolism and its relation to the pericarp browning and disease ...
Hui Wang +5 more
doaj +2 more sources
Tissue-Specific Browning in Postharvest Litchi Fruit: Comparative Analysis of the Pericarp, Aril, and Seeds [PDF]
FoodsAlthough pericarp browning is a major postharvest challenge in litchi fruit, the browning behavior of the aril and seeds remains poorly understood. This study aimed to investigate tissue-specific browning and the underlying mechanisms.
Sijie Li +6 more
doaj +2 more sources
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.
Yong-Bao Pan, Zhenyu Jia, Jianrong Zhao
exaly +3 more sources