Dielectric properties of litchi fruit (Litchi chinensis Sonn) at microwave frequencies
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04490-7
Abstract: The dielectric properties of litchi fruit were determined using the open-ended coaxial probe method. The measurements were performed in the frequency range from 0.5 to 20 GHz during 3 days of storage at room temperature… read more here.
Keywords: litchi fruit; properties litchi; dielectric properties; increasing temperature ... See more keywords
Effects of biocontrol bacteria Bacillus amyloliquefaciens LY-1 culture broth on quality attributes and storability of harvested litchi fruit
Sign Up to like & getrecommendations! Published in 2017 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2017.05.021
Abstract: Abstract Effects of postharvest biocontrol treatment with antagonistic bacteria Bacillus amyloliquefaciens LY-1 on quality attributes and storability of harvested litchi fruit were investigated. “Wuye” litchi fruit were immersed in 1.0 × 108 colony-forming units (CFU) mL−1 B.… read more here.
Keywords: litchi fruit; bacteria bacillus; quality; fruit ... See more keywords
Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit
Sign Up to like & getrecommendations! Published in 2017 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2017.06.004
Abstract: Abstract Pericarp browning is known as one of the leading problems during the supply chains of litchi fruit. The effects of pre-storage kojic acid (KA) application on pericarp browning, activities of antioxidative enzymes in the… read more here.
Keywords: litchi fruit; fruit; application; pre storage ... See more keywords
Apple polyphenols delay senescence and maintain edible quality in litchi fruit during storage
Sign Up to like & getrecommendations! Published in 2019 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2019.110976
Abstract: Abstract The present study evaluated the impacts of exogenous apple polyphenols (AP) treatment on senescence-related physiological characteristics and edible qualities in ‘Dingxiang’ litchi fruit during storage at ambient temperature (25°C). The results exhibited that 5… read more here.
Keywords: litchi fruit; senescence; quality litchi; fruit ... See more keywords
Endogenous melatonin generation plays a positive role in chilling tolerance in relation to redox homeostasis in litchi fruit during refrigeration
Sign Up to like & getrecommendations! Published in 2021 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2021.111554
Abstract: Abstract The potent role of endogenous melatonin (MEL) in affecting chilling injury (CI) and related chilling tolerance regulatory mechanisms in harvested litchi fruit during refrigeration at 4 °C were investigated in this study. In the… read more here.
Keywords: mel; litchi fruit; fruit refrigeration; role ... See more keywords
Nullifying phosphatidic acid effect and controlling phospholipase D associated browning in litchi pericarp through combinatorial application of hexanal and inositol
Sign Up to like & getrecommendations! Published in 2019 at "Scientific Reports"
DOI: 10.1038/s41598-019-38694-5
Abstract: The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro… read more here.
Keywords: litchi fruit; hexanal inositol; phospholipase; nullifying phosphatidic ... See more keywords
Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.12746
Abstract: Litchi fruit were treated with methionine [(0.25%) MN] and cysteine [(025%) CN] alone or in combination, and kept under 1% O2 + 5% CO2 controlled atmosphere (CA) at 5 ± 1ºC for 28 days. Among different treatments,… read more here.
Keywords: litchi fruit; controlled atmosphere; quality; fruit ... See more keywords
A recurring disease outbreak following litchi fruit consumption among children in Muzaffarpur, Bihar—A comprehensive investigation on factors of toxicity
Sign Up to like & getrecommendations! Published in 2020 at "PLoS ONE"
DOI: 10.1371/journal.pone.0244798
Abstract: Litchi fruits are a nutritious and commercial crop in the Indian state of Bihar. Litchi fruit contains a toxin, methylene cyclopropyl-glycine (MCPG), which is known to be fatal by causing encephalitis-related deaths. This is especially… read more here.
Keywords: litchi fruit; factors toxicity; among children; toxicity ... See more keywords
Biological control agents colonize litchi fruit during storage and stimulate physiological responses to delay pericarp browning
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1093699
Abstract: Introduction Litchi is an economically important fruit in subtropical countries, but pericarp browning can limit its shelf life outside of controlled storage conditions. Effective and sustainable biological control strategies are needed to protect fruit against… read more here.
Keywords: biological control; control agents; fruit; pericarp browning ... See more keywords
Combined Application of Malic Acid and Lycopene Maintains Content of Phenols, Antioxidant Activity, and Membrane Integrity to Delay the Pericarp Browning of Litchi Fruit During Storage
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.849385
Abstract: Litchi fruit contains abundant polyphenols and is susceptible to browning after harvest. Herein the combined treatments of malic acid (MA) and lycopene (LYC) to delay the development of browning in litchi fruit stored at room… read more here.
Keywords: antioxidant activity; fruit; pericarp browning; browning litchi ... See more keywords
Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11192934
Abstract: Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit. In this study, the effects of nanosilver (Ag-NP) solution treatment on… read more here.
Keywords: litchi; fruit; peronophythora litchi; solution ... See more keywords