Phomopsis longanae Chi-Induced Change in ROS Metabolism and Its Relation to Pericarp Browning and Disease Development of Harvested Longan Fruit. [PDF]
Front Microbiol, 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 ...
Wang H +5 more
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Cloning and expression analysis of litchi (Litchi Chinensis Sonn.) polyphenol oxidase gene and relationship with postharvest pericarp browning. [PDF]
PLoS One, 2014 Polyphenol oxidase (PPO) plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. In this study, we cloned the litchi PPO gene (LcPPO, JF926153), and described its expression patterns. The LcPPO
Wang J, Liu B, Xiao Q, Li H, Sun J.
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Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit. [PDF]
J Food Sci Technol, 2015 The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor.
Bhushan B +6 more
europepmc +4 more sources
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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Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn). [PDF]
J Food Sci Technol, 2010 Pericarp browning is the major post-harvest problem of litchi (Litchi chinensis Sonn) fruit, resulting in reduced commercial value of the fruit. Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied. The treated fruits were packed in transparent perforated (0.2% ventilation) low density polythene bags
Neog M, Saikia L.
europepmc +4 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.
Xiaoxiao Qi +10 more
doaj +2 more sources
Metabolic dynamics of litchi pericarp and pulp during browning: Unraveling differential profiles through temporal clustering and untargeted metabolomics. [PDF]
Food Chem (Oxf)Litchi, valued for its vibrant appearance and nutritional content, undergoes rapid browning of the pericarp (PE), reducing its market value. However, the browning mechanism and the impact of browning on the pulp (PU) are not fully understood. This study,
Luo H +10 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
doaj +3 more sources
Prevention and inhibition of post-harvest browning in longkong pericarp using Prunus Persica resin coating during ambient storage. [PDF]
PLoS OneBackgroundLongkong fruit is highly perishable due to rapid pericarp browning, limiting its post-harvest shelf life to less than 7 days under ambient conditions.ObjectivesThis study evaluated the efficacy of Prunus persica resin (PPR) coatings at 1%, 2 ...
Charoenphun N +2 more
europepmc +2 more sources
Ethephon Treatment Enhanced Postharvest Litchi Fruit Resistance to <i>Peronophythora litchii</i> by Strengthening Antioxidant Capacity and Defense Systems. [PDF]
FoodsLitchi downy blight, caused by Peronophythora litchii, is a major postharvest disease that leads to severe pericarp browning and fruit decay, significantly reducing market quality.
Zhu D +8 more
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