Pericarp browning

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August undefined, 2024

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 … WebJun 24, 2013 · Pericarp browning is a major problem in litchi fruits reported to be caused by several factors like polyphenol oxidase (PPO) and peroxidase (POD) enzymes, desiccation, chilling injury,...

(PDF) Effects of chitosan and citric acid on pericarp browning and ...

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. Webpericarp. [ per-i-kahrp ] See synonyms for pericarp on Thesaurus.com. noun Botany. the … prelandon spay 72

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WebJul 1, 2024 · The pericarp browning (PB) was 37.5 and 27.5% lower in the litchi fruit … WebFeb 1, 2024 · This study investigated the effects of exogenous melatonin on browning, membrane phospholipids, membrane fatty acids, energy status, and activities of enzymes associated with lipid and energy... 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 … scotiabank trinidad business account

Sodium para-aminosalicylate delays pericarp browning of litchi …

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WebApr 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, … 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... scotiabank trinidad business bankingWebJun 20, 2024 · In this study, the physiological mechanism of exogenous MT in affecting pericarp browning and senescence of postharvest rambutan fruit was investigated. Experimental results showed that the application of MT at 0.125 mmol L –1 appreciably retarded the advancement of pericarp browning and color parameters (L*, a*, and b*). scotiabank trinidad business login

"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. " - Pericarp browning

Pericarp browning

Combinatorial approaches for controlling pericarp …

WebThe 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. WebOct 1, 2009 · Litchi pericarp browning is a widespread problem caused by a wide range of …

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WebThe meaning of PERICARP is the ripened and variously modified walls of a plant ovary … WebDec 10, 2024 · Abstract. Litchi pericarp turns brown rapidly after fruit harvest, while the …

WebOther articles where pericarp is discussed: fruit: Types of fruits: …the ripened ovary wall, or … Pericarp browning in lotus root involves oxidation–reduction processes (Fig. 4), and antioxidant enzymes (FMO, SOD; Fig. 6) involved in the peroxisome pathway were differentially expressed. Antioxidative enzymes play a key role in scavenging ROS under oxidative stress conditions (Sun et al. 2010 ). See more Development of browning was analyzed by measuring the L*, a*, and b* values. The browning effect decreased when the packets contained an anti … See more The RNA was extracted from the peel taken after harvest (AH), and from the UP and PW treatments after 6 h of storage. It was then sequenced using the … See more We compared and identified differentially expressed genes (DEGs) among the AH, UP, and PW data. Normalization was applied to the treatments to provide … See more Over representations of GO terms in the set of DEGs for lotus peel tissue were evaluated to indicate which biological processes, molecular functions, and cellular … See more

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

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.

WebSep 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 … prelates known as an episcopacyWebAnatomy. The pericarp is bounded by inner and outer epidermi which, in general, resemble … prelate of the anticameraWebMay 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... scotiabank trinidad business hoursWebFeb 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. scotiabank trinidad branch numberWebtractive 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]. pre-lashedWebJan 30, 2015 · Sorghum responds to the ingress of the fungal pathogen Colletotrichum sublineolum through the biosynthesis of 3-deoxyanthocyanidin phytoalexins at the site of primary infection. Biosynthesis of 3-deoxyanthocyanidins in sorghum requires a MYB transcription factor encoded by yellow seed1 (y1), an orthologue of the maize gene … prelate of methodist church nigeriaWebThe treatments with ultrasound and ozone water can retard the PP0and POD activity better than others.Considering the front the results relating to the effects of these treatments on browning index of litchi pericarp,the rising of PPO and POD activity accelerate the browning of litchi.Therefore,the content of anthocyaoogen is higher than thai ... prelates title abbr