Agriculture, 2023 Proanthocyanidins (PAs) are major phytochemicals in rice, and accumulate abundantly in red pericarp (RP) rice. Consumers and rice breeders are increasingly showing interest in PAs because of their beneficial health effects; however, PA biosynthesis in ...
Gileung Lee +8 more
doaj +2 more sources
Physiological and biochemical changes in imported litchi fruit [PDF]
, 2010 It is important to determine the appropriate conditions for maintaining postharvest quality of litchi fruit after arrival from overseas markets. The present study, therefore, aimed to detail the effects of different storage conditions on physiological ...
Somboonkaew, Nettra
core +7 more sources
Exogenous methyl jasmonate modulates antioxidant activities and delays pericarp browning in litchi. [PDF]
Physiol Mol Biol Plants, 2022 Pericarp browning (PB) is a serious problem in harvested litchi and drastically affects consumer acceptability and marketability. Postharvest PB and subsequent decay in fruit are linked to reactive oxygen species (ROS) accumulation in tissues. Antioxidants neutralize or scavenge ROS and maintain the shelf-life of fruit, especially in non-climacteric ...
Deshi V +6 more
europepmc +3 more sources
Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp [PDF]
Food Technology and BiotechnologyResearch background. Anthocyanin pigments in mangosteen pericarp can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO).
Giroon Ijod +5 more
doaj +2 more sources
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.
Xiaomeng Guo +7 more
doaj +2 more sources
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
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
doaj +1 more source
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.
europepmc +3 more sources
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
UNDERHILL, SJR, CRITCHLEY, C
openaire +2 more sources
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
doaj +2 more sources