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, Mohammed Wasim Siddiqui
exaly +2 more sources
Ethephon Treatment Enhanced Postharvest Litchi Fruit Resistance to Peronophythora litchii by Strengthening Antioxidant Capacity and Defense Systems [PDF]
FoodsLitchi downy blight, caused by Peronophythora litchii, is a major postharvest disease that leads to severe pericarp browning and fruit decay, significantly reducing market quality.
Difa Zhu +8 more
doaj +2 more sources
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).
Yihui Chen, Hetong Lin, John Shi
exaly +4 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
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 ...
Kunkun Zhao +6 more
doaj +2 more sources
Horticulturae, 2022 Pericarp browning occurs widely in postharvest pomegranate fruit, but little is known about its mechanism. In this study, ‘Baiyushizi’, a browning-sensitive cultivar, was used to investigate the physiological and genetic changes during pericarp browning.
Xiaoxiao Qi +10 more
doaj +1 more source
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
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