Hydrogen sulfide alleviates pericarp browning in lichi fruit by modulating energy and sugar metabolisms [PDF]
Frontiers in Plant SciencePostharvest litchi is susceptible to browning that limits the development of litchi industry. Hydrogen sulfide (H2S) is an important bioactive molecule that can regulate many physiological processes.
Zhaoyin Gao +8 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
Jiabao Wang +4 more
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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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Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging [PDF]
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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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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Anthocyanin decolorisation and its role in lychee pericarp browning [PDF]
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
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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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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 +2 more
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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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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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