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Journal articles on the topic 'Pericarp browning'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Underhill, S., and C. Critchley. "Anthocyanin decolorisation and its role in lychee pericarp browning." Australian Journal of Experimental Agriculture 34, no. 1 (1994): 115. http://dx.doi.org/10.1071/ea9940115.

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Mature red lychee fruit were stored at 3 different temperature and relative humidity regimes. Total anthocyanin concentration, pigment distribution, pH of the pericarp homogenate, Hunter a values (redness index), and visual colour were measured as a function of pericarp weight loss. Pericarp colour rapidly deteriorated during both ambient and high temperature storage, resulting in a uniform browning of the pericarp surface. The degree of tissue browning was proportional to the rate of pericarp desiccation. Although anthocyanin degradation occurred concurrently with tissue browning, visual colour and Hunter a values were not consistent with total anthocyanin concentration. Instead, a more significant correlation was seen between Hunter a values and the pH of the pericarp homogenate. Pericarp colour could be altered by external pH. Acidification of whole fruit increased pericarp redness, whereas alkaline treatment caused discoloration. Both colour responses occurred independently of anthocyanin synthesis and degradation and were completely reversible. These results question the current theory that browning is due to anthocyanin degradation. No evidence of browning was observed in the anthocyanin-containing mesocarp, and acidification of already brown tissue significantly increased pericarp redness independently of anthocyanin synthesis. We believe that anthocyanin pigments were progressively decolorised during ambient storage, possibly due to changes in pericarp pH. Once colourless, independent tissue browning became visual and was enhanced.

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2

Underhill, SJR, and C. Critchley. "Cellular Localisation of Polyphenol Oxidase and Peroxidase Activity in Litchi chinensis Sonn. Pericarp." Functional Plant Biology 22, no. 4 (1995): 627. http://dx.doi.org/10.1071/pp9950627.

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Cellular localisation of visual browning and oxidative activity studies were conducted to determine the relative significance of polyphenol oxidase (PPO) and peroxidase (POD) activities during pericarp browning. Pericarp browning was first observed on the protuberance apices and subsequently extended uniformly over the entire pericarp surface. Anatomically, browning was highly localised and restricted to the epicarp and the upper mesocarp. PPO and POD activities were highest in the epicarp, with progressively less activity in both the mesocarp and endocarp. In situ localisation of oxidative activity using tissue blots confirmed high epicarp PPO activity. POD activity, although primarily restricted to mesocarp vascular tissue, was also detected in the epicarp. We believe that litchi pericarp browning is due to highly localised oxidative activity in the epicarp and upper mesocarp. As PPO and POD activities were significantly higher in this tissue and browning was not observed when both enzymes were selectively inhibited, it is postulated that both PPO and POD activities are associated with litchi pericarp browning. The current theory that litchi pericarp browning is only caused by PPO activity needs to be re-appraised to determine the relative role of POD activity.

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3

Landrigan, Margaret, Stephen C. Morris, and Barry W. McGlasson. "Postharvest Browning of Rambutan is a Consequence of Water Loss." Journal of the American Society for Horticultural Science 121, no. 4 (July 1996): 730–34. http://dx.doi.org/10.21273/jashs.121.4.730.

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Rambutan (Nephelium lappaceum L.) rapidly lose their attractive appearance after harvest due to a superficial pericarp browning. Storage at high humidity minimizes fruit desiccation and may, therefore, delay browning onset. This paper examines the effect of reduced water loss rate on browning that may occur with time. Rambutan fruit pericarp browning beyond a commercially saleable level occurred at a weight loss of 25% to 40%. This depended on duration and storage relative humidity (RH). Skin browning was 50% greater on the red (R 134) than the yellow (R 156) cultivar at 60% RH. There was a storage time × RH interaction in the development of browning such that browning was observed earlier at lower RHs. Skin browning and spintern (soft spine) browning developed independently. Cracks appeared on the surface of fruit with increased weight loss. Browning occurrence was consistent with increased total phenolic compound levels in the pericarp. Water loss precedes browning occurrence and, over time, water loss is related to browning. Water stress appeared to affect rambutan pericarp tissue in much the same manner as senescence.

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4

Underhill, S. J. R., and C. Critchley. "Lychee Pericarp Browning Caused by Heat Injury." HortScience 28, no. 7 (July 1993): 721–22. http://dx.doi.org/10.21273/hortsci.28.7.721.

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Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC 1.10.3.2) activity of the pericarp increased immediately, corresponding with rapid anthocyanin degradation, Tissue browning was observed 2 min after heating, with pigmentation distributed uniformly throughout the pericarp. The distribution of brown pigments was different than the highly localized browning observed under ambient desiccation. Although both ambient and heat-induced pericarp browning are visually similar, the anatomical distribution of brown pigmentation is quite distinct. The distribution of brown pigmentation was not consistent with anthocyanin localization. Following ambient desiccation, the mesocarp became colorless even though this represented the greatest concentration of pigment. Browning caused by heating may result from nonselective degradation of a range of compounds, including anthocyanin.

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5

Thuy, Nguyen Thi Bich, and Nguyen Thi Hanh. "Modified Atmosphere Packaging Reduces Pericarp Browning and Maintains the Quality of ‘Huong Chi’ Longan Fruit (Dimocarpus Longan) Pretreated with Citric Acid." Vietnam Journal of Agricultural Sciences 3, no. 4 (December 31, 2020): 854–63. http://dx.doi.org/10.31817/vjas.2020.3.4.08.

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Longan ‘Huong Chi’ (Dimocarpus longan Lour.) is one of the most favorite and widely exported fruits in Vietnam, but the trading of longan faces considerable challenges due to rapid pericarp browning and decay. Our study aimed to determine the effects of modified atmospheres generated by low-density polyethylene (LDPE), polypropylene bag (PP), and LifeSpan L201 films on the quality and pericarp browning of ‘Huong Chi’ longan fruit pre-treated with 3.0 % citric acid and stored at 5oC. The results showed that LifeSpan L201 and LDPE packaging created an equilibrium atmosphere of 10.66 ± 0.78% O2, 4.44 ± 0.64% CO2, and 15.04 ± 0.89% O2, 2.96 ± 0.61% CO2, respectively. The modified atmospheres generated by LifeSpan L201 and LDPE delayed pericarp browning, maintained the total soluble solids (TSS) and vitamin C content, and reduced decay in longan fruit. Meanwhile, the PP packaging resulted in an improperly modified atmosphere which led to severe decay and browning in cold storage conditions.

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6

Silva, Danielle Fabíola Pereira da, Leila Cristina Rosa de Lins, Elaine Cristina Cabrini, Beatriz Gonçalves Brasileiro, and Luiz Carlos Chamhum Salomão. "Influence of the use of acids and films in post-harvest lychee conservation." Revista Ceres 59, no. 6 (December 2012): 745–50. http://dx.doi.org/10.1590/s0034-737x2012000600002.

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Lychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L-1 for 5 minutes), 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L-1 for 5 minutes), 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick)) and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film). During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp.

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7

Jiang, Y. M., Y. Wang, L. Song, H. Liu, A. Lichter, O. Kerdchoechuen, D. C. Joyce, and J. Shi. "Postharvest characteristics and handling of litchi fruit — an overview." Australian Journal of Experimental Agriculture 46, no. 12 (2006): 1541. http://dx.doi.org/10.1071/ea05108.

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Litchi (Litchi chinensis Sonn.) is a tropical to subtropical crop that originated in South-East Asia. Litchi fruit are prized on the world market for their flavour, semi-translucent white aril and attractive red skin. Litchi is now grown commercially in many countries and production in Australia, China, Israel, South Africa and Thailand has expanded markedly in recent years. Increased production has made significant contributions to economic development in these countries, especially those in South-East Asia. Non-climacteric litchi fruit are harvested at their visual and organoleptic optimum. They are highly perishable and, consequently, have a short life that limits marketability and potential expansion of demand. Pericarp browning and pathological decay are common and important defects of harvested litchi fruit. Postharvest technologies have been developed to reduce these defects. These technologies involve cooling and heating the fruit, use of various packages and packaging materials and the application of fungicides and other chemicals. Through the use of fungicides and refrigeration, litchi fruit have a storage life of about 30 days. However, when they are removed from storage, their shelf life at ambient temperature is very short due to pericarp browning and fruit rotting. Low temperature acclimation or use of chitsoan as a coating can extend the shelf life. Sulfur dioxide fumigation effectively reduces pericarp browning, but approval from Europe, Australia and Japan for this chemical is likely to be withdrawn due to concerns over sulfur residues in fumigated fruit. Thus, sulfur-free postharvest treatments that maintain fruit skin colour are increasingly important. Alternatives to SO2 fumigation for control of pericarp browning and fruit rotting are pre-storage pathogen management, anoxia treatment, and dipping in 2% hydrogen chloride solution for 6−8 min following storage at 0°C. Insect disinfestation has become increasingly important for the expansion of export markets because of quarantine issues associated with some fruit fly species. Thus, effective disinfestation protocols need to be developed. Heat treatment has shown promise as a quarantine technology, but it injures pericarp tissue and results in skin browning. However, heat treatment can be combined with an acid dip treatment that inhibits browning. Therefore, the primary aim of postharvest litchi research remains the achievement of highly coloured fruit which is free of pests and disease. Future research should focus on disease control before harvest, combined acid and heat treatments after harvest and careful temperature management during storage and transport.

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8

Zhang, Zhaoqi, Xuequn Pang, Zuoliang Ji, and Yueming Jiang. "Role of anthocyanin degradation in litchi pericarp browning." Food Chemistry 75, no. 2 (November 2001): 217–21. http://dx.doi.org/10.1016/s0308-8146(01)00202-3.

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9

Khan, Muhammad Rafiullah, Chongxing Huang, Yasser Durrani, and Ali Muhammad. "Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO2 fumigation." PeerJ 9 (June 14, 2021): e11539. http://dx.doi.org/10.7717/peerj.11539.

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Background 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 properties of thymol (TH) essential oil were investigated against the enzymatic browning and decay of longan fruit. Methods Fruits were coated with TH (4%) for 5 min, sealed in polyethylene (PE) packages and stored at 4 °C for 42 d. Fruits immersed in distilled water (DW) and stored in PE were used as control. Results TH extended the postharvest life of longan to 42 d than 28 d in DW. TH residues decreased from 142 to 11.17 mg kg–1, while no residues were found at day 42. TH significantly (P ≤ 0.05) reduced the respiration rate, inhibited polyphenol oxidase (PPO) and peroxidase (POD) enzyme activities, sustained high phenols/flavonoids and prevented pericarp browning (BI) than DW. TH also effectively (P ≤ 0.05) maintained the color values, firmness of peel and aril, total soluble solids (TSS), titratable acidity (TA), inhibited decay incidence (DI) and resulted in lower ethanol content than DW. BI as a function of pericarp pH was highly correlated; pH and BI (r = 0. 97), with PPO (r = 0.93) and with water loss (r = 0.99). A high coefficient of correlation of BI was found with the pericarp pH, enzymes, phenolic, water loss and decay incidence with ethanol. TH could be the best alternative to SO2 and other synthetic preservatives.

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10

Underhill, S. J. R., D. H. Simons, and C. Critchley. "POSTHARVEST PERICARP BROWNING OF LYCHEE (LITCHI CHINENSIS SONN.) FRUIT." Acta Horticulturae, no. 321 (October 1992): 718–25. http://dx.doi.org/10.17660/actahortic.1992.321.90.

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11

Fahima, Amit, Saar Levinkron, Yochai Maytal, Anat Hugger, Itai Lax, Xuming Huang, Yoram Eyal, et al. "Cytokinin treatment modifies litchi fruit pericarp anatomy leading to reduced susceptibility to post-harvest pericarp browning." Plant Science 283 (June 2019): 41–50. http://dx.doi.org/10.1016/j.plantsci.2019.02.006.

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12

Lin, H. T., L. Chen, Y. F. Lin, and Y. M. Jiang. "FRUIT WEIGHT LOSS AND PERICARP WATER LOSS OF HARVESTED LONGAN FRUIT IN RELATION TO PERICARP BROWNING." Acta Horticulturae, no. 863 (May 2010): 587–92. http://dx.doi.org/10.17660/actahortic.2010.863.82.

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13

Kaewchana, R., W. Nivomlao, and S. Kanlavanarat. "RELATIVE HUMIDITY INFLUENCES PERICARP BROWNING OF LITCHI CV. ´HONG HUAY´." Acta Horticulturae, no. 712 (June 2006): 823–28. http://dx.doi.org/10.17660/actahortic.2006.712.107.

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14

Techavuthiporn, C., W. Nivomlao, and S. Kanlavanarat. "SUPERATMOSPHERIC OXYGEN RETARDS PERICARP BROWNING OF LITCHI CV. ´HONG HUAY´." Acta Horticulturae, no. 712 (June 2006): 629–34. http://dx.doi.org/10.17660/actahortic.2006.712.77.

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15

YANG, SHAOYU, YULONG CHEN, LINYAN FENG, EN YANG, XINGUO SU, and YUEMING JIANG. "EFFECT OF METHYL JASMONATE ON PERICARP BROWNING OF POSTHARVEST LYCHEES." Journal of Food Processing and Preservation 35, no. 4 (December 9, 2010): 417–22. http://dx.doi.org/10.1111/j.1745-4549.2010.00483.x.

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16

Li, Li, Jiemin Li, Jian Sun, Ping Yi, Changbao Li, Zhugui Zhou, Ming Xin, et al. "Role of Phospholipase D Inhibitor in Regulating Expression of Senescencerelated Phospholipase D gene in Postharvest Longan Fruit." Current Bioinformatics 14, no. 7 (September 17, 2019): 649–57. http://dx.doi.org/10.2174/1574893614666190503162645.

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Background: Phospholipase D (PLD)is closely related to browning and senescence of postharvest longan fruit. Objective: This study investigated the effects of 2-butanol (a PLD inhibitor) on the expression and regulation of PLD during storage of longan fruit at a low temperature. Methods: Senescence-related quality indices showed that the 2-butanol-treated fruit presented lower pericarp browning index, pulp breakdown index and total soluble solid value than the untreated fruit. Results: The fruit treated by 60 µL/L 2-butanol exhibited the strongest inhibition on senescence, which significantly delayed changes in weight, titratable acidity content, total soluble solid content and ascorbic acid content. This treatment maintained a high level of total phenolic content and caused significant inhibition on pericarp browning and pulp breakdown. Through ELISA method, 60 µL/L 2-butanol treatment also reduced PLD activity. Real-time RT-PCR (RT-qPCR) results showed that PLD mRNA expression level was inhibited by 60 µL/L 2-butanol within 15 days. Western-blotting results further confirmed the differential expression of PLD during storage, and a relatively higher expression for PLD protein was found in control compared to the 2-butanoltreated fruit during 15-d storage. Conclusion: These results provided a scientific basis and reference to further investigating postharvest longan quality maintenance by regulating the PLD gene expression.

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17

Pongener, A., S. K. Purbey, K. Puja, and V. Nath. "Salicylic acid maintains membrane stability and reduces pericarp browning in litchi." Acta Horticulturae, no. 1211 (September 2018): 45–52. http://dx.doi.org/10.17660/actahortic.2018.1211.7.

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18

Barman, Kalyan, Md Wasim Siddiqui, V. B. Patel, and Muneshwar Prasad. "Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi." Scientia Horticulturae 171 (May 2014): 71–77. http://dx.doi.org/10.1016/j.scienta.2014.03.036.

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19

Jiang, Yueming. "Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning." Journal of the Science of Food and Agriculture 80, no. 3 (February 2000): 305–10. http://dx.doi.org/10.1002/1097-0010(200002)80:3<305::aid-jsfa518>3.0.co;2-h.

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20

CHEN, YULONG, YUEMING JIANG, SHAOYU YANG, EN YANG, BAO YANG, and K. NAGENDRA PRASAD. "EFFECTS OF ULTRASONIC TREATMENT ON PERICARP BROWNING OF POSTHARVEST LITCHI FRUIT." Journal of Food Biochemistry 36, no. 5 (December 22, 2011): 613–20. http://dx.doi.org/10.1111/j.1745-4514.2011.00573.x.

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21

Chen, Xi, Qixian Wu, Zhongsuzhi Chen, Taotao Li, Zhengke Zhang, Huijun Gao, Ze Yun, and Yueming Jiang. "Changes in pericarp metabolite profiling of four litchi cultivars during browning." Food Research International 120 (June 2019): 339–51. http://dx.doi.org/10.1016/j.foodres.2019.02.046.

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22

Paull, Robert E., Maria Eloisa Q. Reyes, and Marcelino U. Reyes. "Litchi and rambutan insect disinfestation: treatments to minimize induced pericarp browning." Postharvest Biology and Technology 6, no. 1-2 (June 1995): 139–48. http://dx.doi.org/10.1016/0925-5214(94)00044-s.

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23

Bhushan, Bharat, Ajay Pal, Rajesh Narwal, Vijay Singh Meena, Pritam Chand Sharma, and Jitendra Singh. "Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit." Journal of Food Science and Technology 52, no. 9 (February 11, 2015): 5418–26. http://dx.doi.org/10.1007/s13197-015-1712-8.

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24

Liu, Liang, Shaoqian Cao, Yujuan Xu, Mingwei Zhang, Gengsheng Xiao, Qianchun Deng, and Bijun Xie. "Oxidation of (−)-epicatechin is a precursor of litchi pericarp enzymatic browning." Food Chemistry 118, no. 3 (February 2010): 508–11. http://dx.doi.org/10.1016/j.foodchem.2009.05.019.

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25

Neog, M., and L. Saikia. "Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn)." Journal of Food Science and Technology 47, no. 1 (January 2010): 100–104. http://dx.doi.org/10.1007/s13197-010-0001-9.

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26

Kaewchana, R., C. Techavuthiporn, and S. Kanlavanarat. "SUCROSE FATTY ACID COATING RETARDS PERICARP BROWNING OF LITCHI CV. ´HONG HUAY´." Acta Horticulturae, no. 712 (June 2006): 579–84. http://dx.doi.org/10.17660/actahortic.2006.712.69.

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27

Deshi, Vinayak, Fozia Homa, Vijay Yadav Tokala, Hidayatullah Mir, M. A. Aftab, and Mohammed Wasim Siddiqui. "Regulation of pericarp browning in cold-stored litchi fruit using methyl jasmonate." Journal of King Saud University - Science 33, no. 5 (July 2021): 101445. http://dx.doi.org/10.1016/j.jksus.2021.101445.

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28

Yang, Shaoyu. "Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage." Open Food Science Journal 5, no. 1 (December 2, 2011): 47–50. http://dx.doi.org/10.2174/1874256401105010047.

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29

Qu, Shanshan, Mengmeng Li, Guang Wang, Wentao Yu, and Shijiang Zhu. "Transcriptomic, proteomic and LC-MS analyses reveal anthocyanin biosynthesis during litchi pericarp browning." Scientia Horticulturae 289 (November 2021): 110443. http://dx.doi.org/10.1016/j.scienta.2021.110443.

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30

Yang, Sheng Ping, Jing Xie, Yun Fang Qian, Nian Wen Li, Xiao Liu, and Ran Zhou. "Synergistic Effects of Colour Protective Agent and Modified Atmosphere Packaging on the Preservation of Litchi (Litchi chinensis Sonn.) Fruit." Advanced Materials Research 535-537 (June 2012): 2585–90. http://dx.doi.org/10.4028/www.scientific.net/amr.535-537.2585.

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The postharvest Litchi (Litchi chinensis Sonn.) fruit was treated with colour protective agent composed of 1% citric acid and 3% NaCl and stored in modified atmosphere (5%CO2/5%O2/90%N2) at (4±1)°C. The anthocycanin, moisture content and the browning index of the pericarp were investigated as factors responsible for the decline of the exterior quality, while the soluble solid content, titratable acidity and the ascorbic acid content of pulp were measured as factors responsible for the decline of the interior quality. The results showed that both the exterior quality and interior quality of Litchi fruit with postharvest treatments were better than that without any treatments. The shelf life of the samples which were dipped in the colour protective agent and packaged in modified atmosphere bags could prolong to 39 days. The good fruit rate was more than 90% with the browning index 1.52.

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31

Mizobutsi, Gisele Polete, Fernando Luiz Finger, Rosilene Antônio Ribeiro, Rolf Puschmann, Ludmila Lafetá de Melo Neves, and Wagner Ferreira da Mota. "Effect of pH and temperature on peroxidase and polyphenoloxidase activities of litchi pericarp." Scientia Agricola 67, no. 2 (April 2010): 213–17. http://dx.doi.org/10.1590/s0103-90162010000200013.

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After harvesting litchi, the red color of the fruit pericarp is rapidly lost resulting in discoloration and browning during storage and marketing. The loss of the red color is caused by the degradation or loss of stability of anthocyanins. The action of peroxidase and polyphenoloxidase is usually related to the browning and discoloration of fruits of various species. This study aimed to evaluate the influence of pH and temperature on peroxidase and polyphenoloxidase activities, in a partially purified preparation of pericarp of the litchi cultivar Bengal. Fruits were harvested at the ripe stage and polyphenoloxidase was partially purified by sequential saturation in 80% ammonium sulfate. At concentrations of 40-50% and 60-70% ammonium sulfate the activities of polyphenoloxidase and peroxidase were, respectively, 124 times and 158 times higher than in the crude extract. The activity of peroxidase and polyphenoloxidase was maximum at pH 6.5 and 7.0, respectively, and no activity was detected at pH 2.5 and 9.5. Pre-incubation of the enzyme extract for 45 min at pH 2.5 or 9.5 completely inactivated the enzymes, with the highest degree of efficiency at pH 2.5. Peroxidase activity was highest at 70ºC and remained active for a period of 120 min at 70 and 80ºC. Peroxidase became completely inactive when maintained at 90ºC for 10 min or 1 min at 100ºC. Polyphenoloxidase activity was highest at 20ºC and remained active for a period of 120 min at 40 and 50ºC and was inactivated after 10 min at 60ºC. Due to the high temperature of inactivation of the peroxidase and polyphenoloxidase activities, the enzymes can be inactivated more easily in fruits using acid or alkaline solutions.

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32

DUAN, X., Y. JIANG, X. SU, Z. ZHANG, and J. SHI. "Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning." Food Chemistry 101, no. 4 (2007): 1365–71. http://dx.doi.org/10.1016/j.foodchem.2005.06.057.

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33

Sangeeta, Sabbu, and CS Chopra. "Changes in physico-chemical and sensory characters of litchi fruits affected with pericarp browning." Journal of Hill Agriculture 5, no. 1 (2014): 79. http://dx.doi.org/10.5958/2230-7338.2014.00843.x.

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34

Wang, Tian, Meijiao Hu, Debao Yuan, Ze Yun, Zhaoyin Gao, Zihan Su, and Zhengke Zhang. "Melatonin alleviates pericarp browning in litchi fruit by regulating membrane lipid and energy metabolisms." Postharvest Biology and Technology 160 (February 2020): 111066. http://dx.doi.org/10.1016/j.postharvbio.2019.111066.

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35

Kore, Vijaykumar T., and I. Chakraborty. "A Review of Non-Chemical Alternatives to SO2Fumigation to Prevent Pericarp Browning of Litchi." International Journal of Fruit Science 14, no. 2 (February 18, 2014): 205–24. http://dx.doi.org/10.1080/15538362.2013.818392.

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36

Lin, Yifen, Yixiong Lin, Hetong Lin, Mark A. Ritenour, John Shi, Shen Zhang, Yihui Chen, and Hui Wang. "Hydrogen peroxide-induced pericarp browning of harvested longan fruit in association with energy metabolism." Food Chemistry 225 (June 2017): 31–36. http://dx.doi.org/10.1016/j.foodchem.2016.12.088.

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37

Li, Ling, Han Sun, Hiroaki Kitazawa, and Xiangyou Wang. "Effects of a high O2 dynamic-controlled atmosphere technology on the browning of postharvest white mushroom (Agaricus bisporus) in relation to energy metabolism." Food Science and Technology International 23, no. 5 (March 7, 2017): 385–95. http://dx.doi.org/10.1177/1082013217695146.

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Browning is one of the main problems in senescence of mushrooms, and it is also one of the most important attributes accounting for the loss of the quality and reduction in market value. In order to study the relationship between the energy metabolism and the browning of white mushroom under high O2 dynamic-controlled atmosphere (HO-DCA), mushrooms were stored in 100% O2 (SCA1), 80% O2 + 20% CO2 (SCA2), 100% O2 for three days and then transferred into the treatment of 80% O2 + 20% CO2 (HO-DCA) at 2 ± 1 ℃ and air as control. In this study, adenosine triphosphate (ATP) content, energy charge level, sensory evaluation, browning of surface and flesh, cell membrane integrity, exogenous ATP, polyphenol oxidase (PPO) and peroxidase (POD) activity and genes encoding PPO of the white mushroom were investigated. These were all closely related to the browning of products. The optimal storage condition of the HO-DCA treatment could delay the browning of pericarp and flesh tissues of the mushrooms, inhibit PPO activity and reduce the relative expression levels of the three genes encoding PPO. Meanwhile, it maintained moderate POD activity, good sensory properties and cell membrane integrity in a certain extent and thus slowed down the senescence of mushrooms. Results indicated that there was a positive correlation between the ATP content and whitening index ( r = 0.901). In addition, HO-DCA maintained a higher ATP level, prolonged the storage time to 28 days and it might be an ideal strategy for preserving the quality of mushroom during storage.

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Vilasachandran, T., and Steven A. Sargent. "Postharvest Quality of Lychee Fruit: Role of Relative Humidity and Panicle." HortScience 32, no. 3 (June 1997): 433D—433. http://dx.doi.org/10.21273/hortsci.32.3.433d.

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Pericarp browning, weight loss, and the associated quality deterioration are the unsolved postharvest problems of lychee (Litchi chinensis Sonn.). Freshly harvested fruits (`Brewster') were stored ± plastic wrap (99% and 84% relative humidity, RH, respectively) and ± panicle at 5°C for 18 days to simulate commercial handling scenarios. There were no significant losses in pericarp color (L*, hue angle, chroma value), total soluble solids, and total sugars from initial values for wrapped fruits. Wrapped lychees were 100% marketable, compared to 17% for unwrapped fruits. The former retained higher weight, moisture content and total titratable acidity (TTA, pulp), and lower pulp pH. Colletotrichum sp., Cladosporium sp., and Alternaria sp. caused decay in 56% of unwrapped fruits, whereas wrapped fruits were free of decay. Fruits with panicles had significantly higher weight loss (3%) than clipped fruits for both wrapped and unwrapped fruits. Pulp TTA tended to decrease and pH to increase more in fruits with panicle. Postharvest quality of lychee fruits was significantly extended by removing the panicle and maintaining nearly saturated RH during handling and storage.

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Guo, Baozhu, Ana Butrón, and Brian T. Scully. "Maize silk antibiotic polyphenol compounds and molecular genetic improvement of resistance to corn earworm (Helicoverpa zea Boddie) in sh2 sweet corn." International Journal of Plant Biology 1, no. 1 (January 22, 2010): 3. http://dx.doi.org/10.4081/pb.2010.e3.

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The flavor of sh2 super-sweet corn is preferred by consumers. Unfortunately, sh2 sweet corn has little genetic variation for insect resistance. In this paper we review the functions of two loci, p1 and a1. The P1 allele has a major role in sh2 sweet corn resistance to corn earworm, an allele that was lost in historical selection because of its pleiotropic effect on undesirable cob color and silk browning. The P1 allele has significant effects on biosyntheses of silk antibiotic compounds, maysin, apimaysin, methoxymaysin, and chlorogenic acid. The effect of a1 shows gene action for lowered maysin and significant epistatic action with p1. The dominant functional allele A1 causes anthocyanin pigments in aleurone, plant, and pericarp tissues; the recessive a1 allele causes absence of pigment in these tissues. If silk browning and cob color are critical factors for maysin production but lack the customer’s preference, then separating red cob and browning silk, which are controlled by the P1 allele, may be difficult if not impossible. One high silk maysin sh2 sweet corn germplasm, shrunken Zapalote Chico, has been released. There is some field corn germplasm with p1-wwr alleles, but the amount of antibiotic flavones and their potential as a donor need further investigation.

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Duan, Xuewu, Genfu Wu, and Yueming Jiang. "Evaluation of the Antioxidant Properties of Litchi Fruit Phenolics in Relation to Pericarp Browning Prevention." Molecules 12, no. 4 (April 11, 2007): 759–71. http://dx.doi.org/10.3390/12040759.

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Shah, Hafiz Muhammad Shoaib, Ahmad Sattar Khan, and Sajid Ali. "Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit." Postharvest Biology and Technology 132 (October 2017): 154–61. http://dx.doi.org/10.1016/j.postharvbio.2017.06.004.

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Intarasit, S., J. Jungklang, J. Uthaibutra, and K. Saengnil. "Low-concentration ascorbic acid dips to prevent pericarp browning of ‘Daw’ longan fruit during storage." Acta Horticulturae, no. 1245 (July 2019): 123–30. http://dx.doi.org/10.17660/actahortic.2019.1245.18.

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Yun, Ze, Huijun Gao, Xi Chen, Zhongsuzhi Chen, Zhengke Zhang, Taotao Li, Hongxia Qu, and Yueming Jiang. "Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning." Food Chemistry 336 (January 2021): 127618. http://dx.doi.org/10.1016/j.foodchem.2020.127618.

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Shi, J. Y., X. G. Su, Y. B. Li, H. X. Qu, Y. M. Jiang, and X. W. Duan. "INHIBITION OF PURE OXYGEN ON PERICARP BROWNING OF HARVESTED LITCHI FRUIT IN ASSOCIATION WITH ENERGY LEVEL." Acta Horticulturae, no. 804 (December 2008): 339–46. http://dx.doi.org/10.17660/actahortic.2008.804.48.

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Intarasit, S., S. Chotikakham, A. Chumyam, J. Uthaibutra, and K. Saengnil. "Protective effects of chlorine dioxide solution on postharvest pericarp browning and oxidative damage of longan fruit." Acta Horticulturae, no. 1210 (August 2018): 177–84. http://dx.doi.org/10.17660/actahortic.2018.1210.25.

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Shilpa, B. V. C. Mahajan, Nav Prem Singh, Sucheta Sharma, and Sumanjit Kaur. "Hydrocooling delays pericarp browning, enzymatic activities and maintains quality of litchi fruits under cold chain conditions." Indian Journal of Horticulture 76, no. 1 (2019): 162. http://dx.doi.org/10.5958/0974-0112.2019.00023.9.

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Ali, Sajid, Ahmad Sattar Khan, Aman Ullah Malik, and Muhammad Shahid. "Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits." Food Chemistry 206 (September 2016): 18–29. http://dx.doi.org/10.1016/j.foodchem.2016.03.021.

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Lin, Yifen, Hetong Lin, Shen Zhang, Yihui Chen, Mengyin Chen, and Yixiong Lin. "The role of active oxygen metabolism in hydrogen peroxide-induced pericarp browning of harvested longan fruit." Postharvest Biology and Technology 96 (October 2014): 42–48. http://dx.doi.org/10.1016/j.postharvbio.2014.05.001.

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Zhou, Yijie, Zhongsuzhi Chen, Meiying He, Huijun Gao, Hong Zhu, Ze Yun, Hongxia Qu, and Yueming Jiang. "Unveiling the complexity of the litchi transcriptome and pericarp browning by single-molecule long-read sequencing." Postharvest Biology and Technology 168 (October 2020): 111252. http://dx.doi.org/10.1016/j.postharvbio.2020.111252.

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Liang, Yu Shen, Nan Lun Chen, and Lih Shang Ke. "Influence of dipping in sodium metabisulfite on pericarp browning of litchi cv. Yu Her Pau (Feizixiao)." Postharvest Biology and Technology 68 (June 2012): 72–77. http://dx.doi.org/10.1016/j.postharvbio.2012.02.005.

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