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Pericarp browning

WebFeb 11, 2015 · Pericarp browning of litchi is rapid and a major post-harvest problem, produce decay starts from third day of storage at >20 °C. Browning caused by temperature stress, decay and senescence is evident as typical dark and water-soaked areas on the pericarp whereas browning due to desiccation is differentiated by a pale-dry appearance … 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.

Exogenous methyl jasmonate modulates antioxidant activities

WebJan 5, 2024 · IntroductionLitchi 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 postharvest browning.Results and DiscussionIn this study, we show that the four bacterial … 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. da li je paracetamol za glavu https://jdgolf.net

RESEARCH ARTICLE Open Access Effect of pyrogallol on the …

WebJul 1, 2024 · The pericarp browning (PB) was 37.5 and 27.5% lower in the litchi fruit … WebDec 10, 2024 · Abstract. Litchi pericarp turns brown rapidly after fruit harvest, while the … 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... dm capitol skopje

RESEARCH ARTICLE Open Access Effect of pyrogallol on the …

Category:荔枝低温下超声波和臭氧水保鲜技术研究 - 百度文库

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Pericarp browning

Unveiling the complexity of the litchi transcriptome and

WebThe pericarp of litchi is also sensitive to desiccation and turns brown and brittle once …

Pericarp browning

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WebSep 15, 2024 · Pericarp Browning. Pericarp browning of the stored fruits was visible in the … Webtractive red pericarp and translucent white aril. However, the fruit rapidly lose their red color during storage and be-come less attractive in the market. Previous studies demonstrated that the loss of membrane integrity was involved in litchi pericarp browning [1]. The membrane deterioration results in cellular de-compartmentalization [2].

WebBran. The pericarp (fruit coat) surrounds the entire seed and consists of two portions, the … WebIn contrast, exogenous cytokinin treatment applied 7 WFB, following the phase of pericarp …

WebJan 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... 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 …

WebThese results gave convincing evidence that the treatment of H2O2 for accelerating …

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 … da li je nula paran brojWebOct 1, 2009 · Litchi pericarp browning is a widespread problem caused by a wide range of … dm dostava iskustvaWebSep 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 … da li je renata muslimansko imeWebMar 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′ … da li je pravilno ne radni ili neradniWeb潘德灼，邓朝军，吕晓杰，宋晓敏，邱智敏，龚慧文，蒋际谋，陈 伟*(1 福建农林大学 生命科学学院，福州 350002；2 福建省 ... da li je registarski broj broj licne karteWebJan 15, 2009 · TA had a correlation with the pericarp pH and browning index. Chitosan mixed with citric acid exhibited a higher efficacy in preventing TA degradation in pericarp and maintaining low... dm dragon\u0027sWebIn 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. da li je sumamed penicilin