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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 … 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,...

MicroRNAs and targets in senescent litchi fruit during ambient …

WebSep 15, 2024 · Pericarp Browning. Pericarp browning of the stored fruits was visible in the … 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 … ribs on open fire https://thereserveatleonardfarms.com

Pericarp - an overview ScienceDirect Topics

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 ... 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, … 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. ribs on masterbuilt electric smoker

Hydrogen Peroxide Induced Changes in Energy Status and …

Category:Effects of hydrogen water treatment on antioxidant system of …

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Pericarp browning

Effects of hydrogen water treatment on antioxidant system of …

WebAnatomy. The pericarp is bounded by inner and outer epidermi which, in general, resemble … Webpericarp. [ per-i-kahrp ] See synonyms for pericarp on Thesaurus.com. noun Botany. the …

Pericarp browning

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WebThese results gave convincing evidence that the treatment of H2O2 for accelerating … WebMay 1, 2024 · Pericarp browning (PB) is a serious problem in harvested litchi and drastically affects consumer acceptability and marketability.

WebDec 10, 2024 · Abstract. Litchi pericarp turns brown rapidly after fruit harvest, while the … 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.

Web武 冲， 张 荣， 张 波， 尹燕雷*， 杨雪梅， 冯立娟， 王 菲 (1.山东省果树研究所，山东泰安 271000；2.山东省泰安市岱岳区林业局，山东泰安 271000；3.泰安市岱岳区农业综合开发办公室,山东泰安 271000)  WebThe pericarp of litchi is also sensitive to desiccation and turns brown and brittle once …

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.

WebJun 15, 2024 · Energy metabolism of "Fuyan" longan fruit treated with hydrogen peroxide (H 2 O 2), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work.The results displayed that H 2 O 2 significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP). It also inhibited … ribs on pit barrel cookerWebRapid 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 ... redhn3WebMay 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... red hit sprayWebJan 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 … ribs on pit boss smokerWeb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 ... red hi viz coatWebIn contrast, exogenous cytokinin treatment applied 7 WFB, following the phase of pericarp … ribs on ovenWebSep 15, 2024 · Long-term storage of pear fruit at low temperature can retard senescence but may result in pericarp browning. We previously reported that increasing endogenous γ-aminobutyrate (GABA) content by exogenous GABA treatment can maintain mitochondrial structure integrity, thereby alleviating pericarp browning of ‘Nanguo’ pears after cold … red hi vis coat