Results 111 to 120 of about 955 (160)

Changes in pericarp metabolite profiling of four litchi cultivars during browning

Food Research International, 2019
The pericarp browning is an important physiological index during the postharvest storage, which seriously shortens the shelf-life of litchi fruit. In this study, the browning index of four litchi cultivars were compared, and the shelf-life, from longer to shorter, was 'Feizixiao (FXZ)', 'Jingganghongnuo (JGHN)', 'Huaizhi (HZ)' and 'Nuomici (NMC ...
Zhengke Zhang, Yueming Jiang, Taotao Li   +2 more
exaly   +3 more sources

The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment

Food Chemistry, 2011
The mechanism of browning involving enzymatic browning was investigated in the pericarp of water caltrop, an Asian vegetable popular for its taste and medicinal properties. Polyphenol oxidase (PPO) and peroxidase (POD) activities were determined in pericarp at various times and temperatures.
Jhih-Ying Ciou, Albert Linton Charles, Po-Yuan Chiang   +2 more
exaly   +3 more sources

Laccase-Mediated Flavonoid Polymerization Leads to the Pericarp Browning of Litchi Fruit

Journal of Agricultural and Food Chemistry, 2021
Litchi pericarp turns brown rapidly after fruit harvest, while the mechanism remains obscure. The contents of (-)-epicatechin (EC) and procyanidins (PCs) A2/B1/B2/C1 decreased during the pericarp browning, and a previously identified laccase (ADE/LAC) showed activity to these compounds, with brown products observed in the reactions. By UPLC-DAD-QTOF-MS/
Junbin Wei, Xin Zhang, Ruihao Zhong, Bin Liu, Xuelian Zhang, Fang Fang, Zhaoqi Zhang, Xuequn Pang   +7 more
openaire   +2 more sources

Anthocyanin decolorisation and its role in lychee pericarp browning

Australian Journal of Experimental Agriculture, 1994
Mature red lychee fruit were stored at 3 different temperature and relative humidity regimes. Total anthocyanin concentration, pigment distribution, pH of the pericarp homogenate, Hunter a values (redness index), and visual colour were measured as a function of pericarp weight loss.
UNDERHILL, S, CRITCHLEY, C
openaire   +4 more sources

Role of anthocyanin degradation in litchi pericarp browning

Food Chemistry, 2001
Abstract Pericarp browning is the main problem of post-harvest litchi fruit, resulting in an accelerated shelf life and reduced commercial value of the fruit. Underhill and Critchley (1994) . Anthocyanin decolorisation and its role in lychee pericarp browning.
Zhaoqi Zhang, Xuequn Pang, Zuoliang Ji, Yueming Jiang   +3 more
openaire   +1 more source

FRUIT WEIGHT LOSS AND PERICARP WATER LOSS OF HARVESTED LONGAN FRUIT IN RELATION TO PERICARP BROWNING

Acta Horticulturae, 2010
Longan (Dimocarpus longan Lour.) fruit is highly susceptible to water loss and pericarp browning in storage. Postharvest pericarp browning of the fruit greatly affects its shelf-life. 'Fuyan' longans showed 5.84, 10.37 and 23.98% of total fruit weight losses, and 13.59, 26.40 and 42.78% of pericarp water losses, when stored at 10°C and 50% RH for 1, 2 ...
H.T. Lin, L. Chen, Y.F. Lin, Y.M. Jiang
openaire   +1 more source

Oxidation of (−)-epicatechin is a precursor of litchi pericarp enzymatic browning

Food Chemistry, 2010
The degradation of flavanols had been studied both in the litchi pericarp during the storage and in the model system containing PPO and flavanols of litchi pericarp. The results showed that (−)-epicatechin was the optimal endogenous substrate of litchi pericarp PPO, and the procyanidins of litchi pericarp were oxidised very slowly when incubated alone ...
Liang Liu, Shaoqian Cao, Yujuan Xu, Mingwei Zhang, Gengsheng Xiao, Qianchun Deng, Bijun Xie   +6 more
openaire   +1 more source

Cytokinin treatment modifies litchi fruit pericarp anatomy leading to reduced susceptibility to post-harvest pericarp browning

Plant Science, 2019
Litchi (Litchi chinensis Sonn.) is a subtropical fruit known for its attractive red pericarp color, semi-translucent white aril and unique flavor and aroma. Rapid post-harvest pericarp browning strictly limits litchi fruit marketing. In the current research, we hypothesized that modification of litchi fruit pericarp anatomy by hormone application may ...
Amit, Fahima, Saar, Levinkron, Yochai, Maytal, Anat, Hugger, Itai, Lax, Xuming, Huang, Yoram, Eyal, Amnon, Lichter, Moshe, Goren, Raphael A, Stern, Smadar, Harpaz-Saad   +10 more
openaire   +2 more sources

POSTHARVEST PERICARP BROWNING OF LYCHEE (LITCHI CHINENSIS SONN.) FRUIT

Acta Horticulturae, 1992
Lychee (Litchi chinensis Sonn.) is a non climacteric subtropical fruit indigenous to Southern China. Once harvested the brilliant red pericarp colour deteriorates rapidly, with the pericarp appearing brown within 24 to 48 hours after harvest. Although browning can be effectively controlled commercially, little is known of the browning mechanism ...
Underhill, S J R, Simons, D H, Critchley, C   +2 more
openaire   +2 more sources