Evaluation of the Antioxidant Properties of Litchi Fruit Phenolics in Relation to Pericarp Browning Prevention [PDF]
Molecules, 2007 Phenolics were extracted from litchi fruit pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α ...
Xuewu Duan, Genfu Wu, Yueming Jiang
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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
Jiabao Wang +4 more
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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
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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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A transcriptomic and metabolomic approach to the physiological adaptation of ‘Bayushizi’ pomegranate fruit to sunburn browning [PDF]
BMC Plant BiologyBackground Sunburn browning is a major physiological disease of the ‘Bayushizi’ pomegranate fruit that significantly affects its appearance and internal quality.
Chunyan Liu +5 more
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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.
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Transcriptomic and Metabolomic Analyses Reveal That Proanthocyanidin Treatment Delays Pericarp Browning of Litchi Fruit [PDF]
Int J Mol SciProanthocyanidins (PAs) display antioxidant properties and can partially delay pericarp browning in postharvested litchi (Litchi chinensis Sonn.) fruits. In this study, litchi fruit was treated with 3 g/L PA and then stored at 25 °C for 10 days. Differential metabolites and differentially expressed genes were comprehensively analyzed in litchi pericarp
Zeng J, Shen W, Bai X, Shao Y, Li W.
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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
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Metabolic dynamics of litchi pericarp and pulp during browning: Unraveling differential profiles through temporal clustering and untargeted metabolomics [PDF]
Food Chemistry: Molecular SciencesLitchi, 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,
Hanhan Luo +10 more
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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 ...
Narin Charoenphun +2 more
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