Pericarp browning
WebBackground Longan fruit is a rich source of bioactive compounds; however, enzymatic browning of pericarp and microbial decay have limited its postharvest life. SO2 has widely been used to overcome these limitations; however, due to safety and regulatory concerns, alternative means should be identified. In this study, antioxidant and antimicrobial … WebMar 25, 2024 · Recently, we identified that an anthocyanin degradation enzyme/laccase (ADE/LAC) was responsible for the anthocyanin degradation during Litchi pericarp browning. The laccases degraded anthocyanins in a similar enzyme–phenol–anthocyanin model to PPOs and shared some substrate specificity range with PPOs, such as catechol and 2,2′ …
Pericarp browning
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WebJul 16, 2015 · However, it deteriorates with the pericarp turning brown within 1–2 days after harvest. The factors that mediate litchi fruit senescence are complicated. MicroRNAs act as negative regulators involved in almost every physiological process. WebRapid post-harvest pericarp browning strictly limits litchi fruit marketing. In the current research, we hypothesized that modification of litchi fruit pericarp anatomy by hormone application may reduce fruit susceptibility to post-harvest pericarp browning. In this context, we hypothesized that cytokinin treatment, known to induce cell ...
WebDec 10, 2024 · 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 to these compounds, with brown products observed in the reactions. By … WebJan 30, 2024 · Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning Litchi fruit were exposed to 0.7 PPM hydrogen water (HW) before storage at 25 ± 1 ℃. HW treatment delayed the pericarp browning and maintained the total soluble solids (TSS) of litchi fruit.
WebEffect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism (106 citations) What are the main themes of his work throughout his whole career to date? His primary scientific interests are in Biochemistry, Food science, Ripening, Horticulture and Postharvest. His Senescence research extends to ... WebMay 1, 2024 · Pericarp browning is the main limitation to long term marketing and export of litchi fruit. The oxidative enzymes like peroxidase (PDO), anthocyanase and polyphenol oxidase (PPO) are responsible...
WebJul 1, 2024 · The pericarp browning (PB) was 37.5 and 27.5% lower in the litchi fruit …
WebApr 12, 2024 · Download Citation Short-term Anoxic Treatment of Litchi Fruit (Litchi chinensis Sonn. cv. Hong Huey) Delays Pericarp Browning and Maintains Physicochemical Quality During Storage The effect of ... open or closed mindsetWebJan 1, 2007 · The post-harvest pericarp browning is considered to be due to rapid degradation of anthocyanins owing to polyphenol oxidase enzyme activity (Nokthai et al.,8). The pre-cooling treatment is... ipad mount for receptionWebJan 14, 2016 · Litchi is a non-climacteric subtropical fruit of high commercial value. The shelf life of litchi fruit under ambient conditions (AC) is approximately 4-6 days. Post-harvest cold storage prolongs the life of litchi fruit for up to 30 days with few changes in pericarp browning and total soluble solids … ipad mounts bedWebIn the pericarp of JGHN, NMC and HZ, a great number of soluble sugars and some free amino acids were induced during browning, which was negatively correlated with the browning speed of three red pericarp cultivars. open or closed icuWebIn this study, the effect of 0.4 mM melatonin (MLT) dipping on the quality and pericarp browning of longan fruits stored at low temperature was investigated. The MLT treatment did not influence the TSS content of longan fruits but lead to increased lightness and h° value while decreased a* value of pericarp. open or closed loopWebThe weight loss of the fruits and water loss in pericarp tissues significantly correlated to the pericarp browning at the 1% level. On the other hand, fruits stored in plastic bags under low temperatures reduced the moisture losses and pericarp browning. ipad mount network driveWebApr 25, 2024 · Choline chloride alleviates the pericarp browning of harvested litchi fruit by inhibiting energy deficiency mediated programmed cell death Taotao Li, Mingyan He, +4 authors Yue-ming Jiang Chemistry 2024 11 Save Alert Melatonin alleviates pericarp browning in litchi fruit by regulating membrane lipid and energy metabolisms Tian Wang, … open or closed loop dishwasher