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Anthocyanin decolorisation and its role in lychee pericarp browning
Australian Journal of Experimental Agriculture, 1994Mature 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
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FRUIT WEIGHT LOSS AND PERICARP WATER LOSS OF HARVESTED LONGAN FRUIT IN RELATION TO PERICARP BROWNING
Acta Horticulturae, 2010Longan (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
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Changes in pericarp metabolite profiling of four litchi cultivars during browning
Food Research International, 2019The 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 ...
Xi Chen +7 more
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Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDUltrasound treatment has a beneficial role in horticultural production from harvest to consumption. The quality traits and microbiological load in pomegranate fruit were explored during 30 days’ storage at 20 °C after 10 min and 30 min ultrasound treatments.RESULTSUltrasound treatment significantly reduced the microbiological load ...
Jiangli Shi +13 more
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AbstractBACKGROUNDUltrasound treatment has a beneficial role in horticultural production from harvest to consumption. The quality traits and microbiological load in pomegranate fruit were explored during 30 days’ storage at 20 °C after 10 min and 30 min ultrasound treatments.RESULTSUltrasound treatment significantly reduced the microbiological load ...
Jiangli Shi +13 more
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RELATIVE HUMIDITY INFLUENCES PERICARP BROWNING OF LITCHI CV. ´HONG HUAY´
Acta Horticulturae, 2006Pericarp browning of litchi fruit cv. 'Hong Huay' at different relative humidities (RH) was investigated. The fruit were stored 20°C with 50%, 70%, 80% or 90% RH. Browning of fruit pericarp occurred most rapidly at 50% RH and least at 90% RH. Severe browning developed after 3 days at 50% RH and 10 days at 90% RH.
R. Kaewchana +2 more
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SUPERATMOSPHERIC OXYGEN RETARDS PERICARP BROWNING OF LITCHI CV. ´HONG HUAY´
Acta Horticulturae, 2006Litchi fruit cv. 'Hong Huay' were stored in 50%, 70% or 90% O 2 (balance N 2 ) at 4°C with 90-95% relative humidity. Fruit held in air (21% O 2 ) served as control. Pericarp browning was significantly retarded by 50-70% O 2 . 90% O 2 had initially the same inhibitory effect on browning but accelerated the process at the later part of the storage ...
C. Techavuthiporn +2 more
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Strategies to Retard Postharvest Pericarp Browning in Lychee Fruit
2017Lychee (Litchi chinensis Sonn.) is one of the major commercially valuable fruits with an attractive red colour, sweet taste and aroma. Postharvest pericarp browning is one of the main constraints reducing its market value. Desiccation of pericarp tissues is one of the leading factors for this problem.
Sahana Basu, Gautam Kumar
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Scientia Horticulturae, 2021
Abstract Anthocyanin is a widely distributed flavonoid pigment that confers plant red color. The biosynthesis of anthocyanin associated with onset of color in developing plants has been well documented. However, whether anthocyanin biosynthesis pathway still functions in fruit at senescent stage remains unclear.
Shanshan Qu +4 more
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Abstract Anthocyanin is a widely distributed flavonoid pigment that confers plant red color. The biosynthesis of anthocyanin associated with onset of color in developing plants has been well documented. However, whether anthocyanin biosynthesis pathway still functions in fruit at senescent stage remains unclear.
Shanshan Qu +4 more
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Litchi and rambutan insect disinfestation: treatments to minimize induced pericarp browning
Postharvest Biology and Technology, 1995Abstract Cold storage of litchi fruit at 1 °C for 12 days or hot water treatment (HWT) of litchi and rambutan at 49 °C for 20 min proposed as insect disinfestation treatments result in pericarp damage. Litchi fruit had pericarp browning and there was spintern and skin browning in rambutan fruit.
Robert E. Paull +2 more
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Salicylic acid maintains membrane stability and reduces pericarp browning in litchi
Acta Horticulturae, 2018Rapid pericarp browning generates unmarketable litchi fruit leading to huge postharvest losses to growers and traders. Salicylic acid (SA) at three different concentrations (0.4, 0.8, and 1.2 mM) was tested as a postharvest dip treatment to ascertain the effect on fruit quality and storage behaviour of litchi.
A. Pongener +3 more
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