Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp. [PDF]
Food Technol BiotechnolResearch background. Anthocyanin pigments in mangosteen pericarp can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO).
Ijod G +5 more
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Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity. [PDF]
FoodsPericarp browning and fruit decay severely reduce the postharvest quality of litchi. Improving the antioxidant capacity of the fruit is an effective way to solve these problems.
Guo X +7 more
europepmc +2 more sources
Mechanisms of Litchi Response to Postharvest Energy Deficiency via Energy and Sugar Metabolisms. [PDF]
FoodsIn the post-harvest phase, fruit is inexorably subjected to extrinsic stressors that expedite energy expenditure and truncate the storage lifespan. The present study endeavors to elucidate the response strategies of litchi to the alterations of energy ...
Zhao K +6 more
europepmc +2 more sources
Exogenous melatonin delays oxidative browning in litchi during cold storage by regulating biochemical attributes and gene expression. [PDF]
Front Plant SciOxidative damage leading to loss of nutritional quality and pericarp discoloration of harvested litchi fruits drastically limits consumer acceptance and marketability.
Marak KA +5 more
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Combination effect of citric acid and hot water treatment on the quality of pulp and pericarp of rambutan fruit [PDF]
Journal of Horticulture and Postharvest Research, 2021 Purpose: The oxidation of pericarp is the main one that affects the quality and acceptance of rambutan by consumers, thus, this study aimed to evaluate the isolated and combined effect of hot water and citric acid on the postharvest quality of pericarp ...
Alex Sanches +4 more
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Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO2 fumigation [PDF]
PeerJ, 2021 Background Longan fruit is a rich source of bioactive compounds; however, enzymatic browning of pericarp and microbial decay have limited its postharvest life.
Muhammad Rafiullah Khan +3 more
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Lychee Pericarp Browning Caused by Heat Injury [PDF]
HortScience, 1993 Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC 1.10.3.2) activity of the pericarp increased immediately, corresponding with rapid anthocyanin degradation, Tissue browning was observed 2 min after heating, with pigmentation distributed uniformly throughout ...
UNDERHILL, SJR, CRITCHLEY, C
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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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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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Influence of Postharvest Treatment of Oxalic Acid on Shelf Life and Quality of Litchi Fruit cv. Muzaffarpur [PDF]
, 2016 A lab experiment was conducted in central laboratory of AFU, Rampur, Chitwan, Nepal, in first week of June in 2015 to assess the influence of acid on the pericarp browning and other keeping quality of litchi fruits after harvest.
Gotame, T. P. (T) +4 more
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