Hydrogen peroxide-induced pericarp browning of harvested longan fruit in association with energy metabolism.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.12.088
Abstract: 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… read more here.
Keywords: longan fruit; energy metabolism; pericarp browning;
Phomopsis longanae-induced pericarp browning and disease development of longan fruit can be alleviated or aggravated by regulation of ATP-mediated membrane lipid metabolism.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.060
Abstract: Compared to P. longanae-inoculated longan fruit, DNP-treated P. longanae-inoculated longans displayed higher fruit disease index, pericarp browning index and cell membrane permeability. Moreover, they exhibited higher activities of phospholipase D, lipase and lipoxygenase, lower amounts… read more here.
Keywords: fruit; longanae inoculated; disease; pericarp browning ... 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
Gaseous chlorine dioxide increases energy status and energy metabolism-related enzyme activities leading to reduction in pericarp browning of longan fruit during storage
Sign Up to like & getrecommendations! Published in 2020 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2019.109118
Abstract: Abstract Senescence in plants is governed by intrinsic developmental programs which is often under the regulation of their cellular energy status. Changes in energy production and energy metabolism-related enzyme activities contribute to senescence in plants.… read more here.
Keywords: storage; energy; metabolism related; pericarp browning ... See more keywords
Transient production of H2O2 and NO induced by ascorbic acid coincides with promotion of antioxidant enzyme activity and reduction of pericarp browning of harvested longan fruit
Sign Up to like & getrecommendations! Published in 2021 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2020.109784
Abstract: Abstract Ascorbic acid (AsA) plays an important role in the protection against oxidative stress in plants. Although the underlining mechanism is yet to be fully elucidated, it is believed that hydrogen peroxide (H2O2) and nitric… read more here.
Keywords: h2o2; activity; ascorbic acid; pericarp browning ... See more keywords
Laccase-Mediated Flavonoid Polymerization Leads to the Pericarp Browning of Litchi Fruit.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
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
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
Phomopsis longanae Chi-Induced Change in ROS Metabolism and Its Relation to Pericarp Browning and Disease Development of Harvested Longan Fruit
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.02466
Abstract: Phomopsis longanae Chi is a major pathogenic fungus that infects harvested longan fruit. This study aimed to investigate the effects of P. longanae on reactive oxygen species (ROS) metabolism and its relation to the pericarp… read more here.
Keywords: fruit; longan fruit; disease; harvested longan ... 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
Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging
Sign Up to like & getrecommendations! Published in 2023 at "Horticulturae"
DOI: 10.3390/horticulturae9060651
Abstract: The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP)… read more here.
Keywords: pericarp; litchi fruits; map treated; pericarp browning ... See more keywords