Results 11 to 20 of about 2,627 (174)
Food FrontiersFresh litchi fruit is highly susceptible to pericarp browning after harvest. The efficacy of combined epigallocatechin‐3‐gallate (EGCG) and fochlorfenuron (CPPU) treatment attributes in alleviating pericarp browning in litchi fruit were investigated. The
Hua Huang +4 more
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Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi
Scientia Horticulturae, 2014 a b s t r a c t Pericarp browning is the most important postharvest problem in litchi (Litchi chinensis Sonn.), which reduces the commercial acceptability and shelf life of fruit. In the present study, effect of nitric oxide (NO) on pericarp browning, bioactive antioxidants, and shelf life of fruit was investigated.
Kalyan Barman +3 more
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Food Chemistry, 2017 Energy metabolism of "Fuyan" longan fruit treated with hydrogen peroxide (H2O2), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work. The results displayed that H2O2 significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP).
Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China ( host institution ) +8 more
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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
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Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn) [PDF]
Journal of Food Science and Technology, 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
M, Neog, L, Saikia
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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
doaj +1 more source
Selection and validation of reference genes for RT-qPCR analysis in the pericarp of Litchi chinensis
Biologia Plantarum, 2022 Real-time reverse transcription quantitative PCR (RT-qPCR) is an important tool for gene expression analysis. Suitable reference genes are the basis of accurate and reliable RT-qPCR results.
F. LI +6 more
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Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit [PDF]
Journal of Food Science and Technology, 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.
Bharat, Bhushan +5 more
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Horticulturae, 2023 The pericarp of the Longkong fruit rapidly browns during ambient storage, typically reducing its shelf life to between 3 and 7 days. Recently, n-butanol has demonstrated a promising effect in preventing this deterioration, extending the shelf life of ...
Narin Charoenphun +3 more
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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
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