Anthocyanins and anthocyanin-degrading enzymes in Kwai May and Wai Chee cultivars of litchis grown in Reunion Island and Spain [PDF]
, 2007 Introduction. Après récolte, les fruits du litchi (Litchi chinensis Sonn.) perdent rapidement la couleur rouge lumineuse de leur peau. Le brunissement du litchi récolté a été en grande partie attribué à la dégradation rapide, dans la peau, des colorants ...
Ducamp, Marie-Noelle +3 more
core +1 more source
Effect of Pectin Coatings Containing Trans-cinnamaldehyde on the Postharvest Quality of Rambutan
HortScience, 2022 Rambutan (Nephelium lappaceum L.) (Sapinadeae) fruit, a nutritional staple in Hawaii, exhibits desiccation and physiological browning soon after harvest, and methods to prolong shelf life may be commercially advantageous. In this study, freshly harvested
Xiuxiu Sun +5 more
doaj +1 more source
Regulation of pericarp browning in cold-stored litchi fruit using methyl jasmonate
Journal of King Saud University - Science, 2021 Abstract Postharvest litchi fruit is highly perishable and vulnerable to pericarp browning (PB), which affects marketability. In this study, the effect of vacuum infiltrated methyl jasmonate (0, 1, or 2 mM) on the quality of fresh cold stored (7 ± 1 °C and RH 85–90%) litchi.
Vinayak Deshi +5 more
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Combinational effect of chemical treatments on quality of litchi (Litchi chinensis) during storage
The Indian Journal of Agricultural Sciences, 2021 Attractive red-coloured pericarp is one of the most important factors in the consumer decision to purchase litchi(Litchi chinensis Sonn.). Red colour of the pericarp turns brown within 2-3 days after harvest which reduces themarketability and commercial ...
K S DHAMI, V R SAGAR
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Transcriptome profiling for pericarp browning during long-term storage of intact lotus root (Nelumbo nucifera) [PDF]
Plant Growth Regulation, 2021 Abstract Lotus root ( Nelumbo nucifera ) is an edible rhizome that the consumption/production has continuously increased as more consumers demand convenient and ready-to-eat foods. However, the processing, storage, and transportation of fresh-cut fruits and vegetables promotes physiological deterioration, such as browning, which leads to a ...
Kanjana Worarad +8 more
openaire +1 more source
Penentuan Pola Peningkatan Kekerasan Kulit Buah Manggis Selama Penyimpanan Dingin dengan Metode NIR Spectroscopy [PDF]
, 2011 Pericarp hardening of mangosteen fruit has correlation with the decrease in moisture content due to transpiration and respiration during storage. The change of pericarp moisture content during storage may be determined nondestructively using near ...
Dwi Dian Novita +4 more
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Cellular localisation of polyphenol oxidase and peroxidase activity in Litchi chinensis Sonn. pericarp [PDF]
, 1995 Cellular localisation of visual browning and oxidative activity studies were conducted to determine the relative significance of polyphenol oxidase (PPO) and peroxidase (POD) activities during pericarp browning.
Critchley, C., Underhill, S.J.R.
core +1 more source
Mechanism of Action of Exogenous Sodium Nitroprusside Treatment in Alleviating Pericarp Browning of Refrigerated ‘Nanguo’ Pear Fruit [PDF]
Shipin KexueTo investigate the regulatory effect and possible mechanism of exogenous sodium nitroprusside (SNP) treatment on the pericarp browning of refrigerated ‘Nanguo’ pear fruit, the effect of 1.0 mmol/L SNP pretreatment on the pericarp browning of ‘Nanguo ...
SUN Yangyang, LUO Manli, JI Shujuan
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Foods, 2023 Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay.
Xiaomeng Guo +5 more
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Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2010 This research was designed to study the effects of chitosan and citric acid (CA) on pericarp browning and polyphenol oxidase (PPO) activity of longan fruit.
Wittaya Apai +3 more
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