Pericarp browning
WebJan 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 … WebOct 1, 2009 · Litchi pericarp browning is a widespread problem caused by a wide range of …
Pericarp browning
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WebIn 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. WebApr 11, 2007 · As shown in Figure 7A, the pericarp browning index of litchi fruit increased rapidly with storage time. Application of litchi phenolics reduced the pericarp browning index. After 6 days of storage, the browning index for control fruit was 4.95, while fruit treated with litchi phenolics had a browning index of 4.35.
WebMay 12, 2024 · The oxidation of phenolic compounds in the pericarp is induced by … WebFeb 6, 2010 · Pericarp browning is the major post-harvest problem of litchi ( Litchi chinensis Sonn) fruit, resulting in reduced commercial value of the fruit. Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied.
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 ... WebOct 1, 2024 · Pericarp browning is a process of gradual oxidation. In this study, …
WebSep 26, 2024 · Pericarp browning (PB) is a serious problem in harvested litchi and drastically affects consumer acceptability and marketability. Postharvest PB and subsequent decay in fruit are linked to reactive oxygen species (ROS) accumulation in tissues.
WebIn 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. devil\u0027s outlaws mcWebSep 20, 2024 · Litchi (Litchi chinensis Sonn.) is a common subtropical fruit that is loved by consumers [].Litchi post-harvest physiological and metabolic activities are exuberant and belong to the nonbreathing peak fruit [].Thus, litchi are very susceptible to biochemical and structural changes starting from the moment they are harvested, resulting in the rapid … devil\\u0027s outlawsWebJul 1, 2024 · The pericarp browning (PB) was 37.5 and 27.5% lower in the litchi fruit … churchill asset management llc websiteWebJan 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... churchill assetWebApr 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, … churchill asset management bdcWebMar 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′ … churchill assessorWebThe meaning of PERICARP is the ripened and variously modified walls of a plant ovary … churchill as prime minister