Laccase-Mediated Flavonoid Polymerization Leads to the Pericarp Browning of Litchi Fruit.
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DOI: 10.1021/acs.jafc.1c06043
Abstract: Litchi pericarp turns brown rapidly after fruit harvest, while the mechanism remains obscure. The contents of (-)-epicatechin (EC) and procyanidins (PCs) A2/B1/B2/C1 decreased during the pericarp browning, and a previously identified laccase (ADE/LAC) showed activity… read more here.
Keywords: pericarp browning; laccase; ade lac; lac ... See more keywords