Fruit ripening and senescence are active processes initiated by internal and environmental factors. Although, pericarp browning has been shown not to affect the sensory quality of litchi fruit. Pericarp browning is a critical problem resulting in reduced commercial value and shelf life of longan fruit. Pdf control of pericarp browning and quality retention. Experiments were conducted to investigate the effects of ultrasonic treatment on pericarp browning and quality of harvested litchi fruit. Our mission planner is available on all platforms including pcmac with seamless mission syncing across all your devices. Polyphenol oxidase ppo plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. The thiobarbituric acid reactive substance tbars values were. An intracellular laccase is responsible for epicatechinmediated anthocyanin degradation in litchi fruit pericarp1open fang fang2, xuelian zhang2, honghui luo, jiajian zhou. Article full text enhanced pdf format, 28105 bytes article sharing repository deposits questions. Bryant ph 2012 a model of postharvest moisture loss under air currents to reduce pericarp browning of litchi litchi chinensis sonn. Control of postharvest pericarp browning of litchi.
Cold storage influences the postharvest pericarp browning and. Pericarp browning and quality management of litchi fruit. Delay of postharvest browning in litchi fruit by melatonin. Litchi pericarp browning index increased with storage time while the content of anthocyanins decreased.
Salicylic acid maintains membrane stability and reduces. Combinatorial approaches for controlling pericarp browning in litchi. D datasheet pdf, pdf, pinout, equivalent, replacement, schematic, manual, data, datasheet, circuit, parts. Nitric oxide reduces pericarp browning and preserves. Therefore, mechanical injury not only accelerates the pericarp browning but also accelerates flavor loss. Pdf postharvest control of litchi pericarp browning cv.
Longan fruit is a popular subtropical fruit with a relatively short shelf life at room temperature mainly due to pericarp browning and fungal infection. Preventing water loss through preservation of cell compartmentation thus proved to be crucial and sufficient for the control of enzymatic browning. Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi. An intracellular laccase is responsible for epicatechin. Pdf the litchi cultivation is confined to a few states of india where bihar tops the list with 70% of total production. Effect of melatonin on litchi pericarp browning in relation to membrane integrity.
The fruit are fleshy drupes with an edible aril surrounded by the pericarp, which has been the focus of many studies associated with fruit size, coloration, cracking and storability. Combinatorial approaches for controlling pericarp browning in. The present study was undertaken with the objective to analyse the effects of. Litchi is compatible with the dji spark, mavic, phantom and inspire series. Postharvest research on litchi has been ongoing since the 1940s, and there has been a. Lowpressure chromatography, highpressure liquid chromatography, uv. Kwai mi by combined treatments of chitosan and organic acids, postharvest biology and technology on deepdyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips. The degradation mechanism of cyanidin 3rutinoside in the presence of. A lab experiment was conducted in central laboratory of afu, rampur, chitwan, nepal, in first week of june in 2015 to assess the influence of acid on the. Pericarp browning is the most important postharvest problem in litchi litchi chinensis sonn. Phenolic composition of litchi fruit pericarp journal of.
Litchi pericarp browning is a widespread problem caused by a wide range of factors, such as polyphenolsoxidase and peroxidase, disease, desiccation, chilling, senescence, decay, microcracks, and heat injury. Results showed that compared to the control longans, p. Combinatorial approaches for controlling pericarp browning. In this study, a new treatment, based on the use of organic acids citric or tartaric in association with chitosan coating. Nullifying phosphatidic acid effect and controlling phospholipase d. Combinatorial approaches for controlling pericarp browning in litchi litchi chinensis fruit. Role of anthocyanin degradation in litchi pericarp browning.
Abstract the combined use of organic acids and chitosan may stabilise the colour of litchi fruit after harvest litchi chinensis sonn cv. After 6 days of storage, the browning index for control fruit was 4. Considerable evidence suggests that cellular energy supply is a key factor controlling ripening and senescence events, and that aging and browning of postharvest horticultural crops may be related to inadequate supplies and reduced efficiency of cellular energy generation. Salicylic acid sa at three different concentrations 0. Pdf alleviating pericarp browning in lichi using ative. Pdf cold storage influences the postharvest pericarp. Pericarp browning of litchi fruit depends upon storage temperature. Although browning can be effectively controlled commercially, little is known of the browning mechanism involved. However, it can be delayed by exogenous antibrowning treatments and suitable storage environment. Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality of the litchi fruits at ambient storage. Enhanced dpph radical scavenging activity and dna protection. The effect of temperature on litchi pericarp browning and ppo activity and lcppo expression when stored at 4uc, the postharvest pericarp browning of litchi fruit slowed down and the pericarp browning index was only 0. Peroxidase and polyphenoloxidase activities of litchi pericarp 215 sci.
Kwai mi by combined treatments of chitosan and organic acids ii. Pericarp browning of litchi fruit depends upon storage. Influence of ph and active oxygen on the stability of. Cold storage influences the postharvest pericarp browning. Although the initial pericarp browning is primarily a cosmetic problem, it reduces the commercial value of the fruit. Since the pericarp ph and the active oxygen level of litchi fruit increased after harvest, decoloration, less stability, degradation of anthocyanins might be closely associated with pericarp browning.
Consequently, pericarp color retention only required an intact pericarp at harvest and postharvest protection against desiccation. Quality detection of postharvest litchi based on electronic nose. Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit. Postharvest pericarp browning of litchi fruit results in an. Pericarp browning and decline in quality are the major postharvest problems of litchi fruit litchi chinensis sonn. Cloning and expression analysis of litchi litchi chinensis sonn. Transcriptomic analysis of litchi chinensis pericarp. Pericarp browning is the main problem of postharvest litchi fruit, resulting in an accelerated shelf life and reduced commercial value of the fruit.
Transcriptomic analysis of litchi chinensis pericarp during maturation with a focus on chlorophyll degradation and flavonoid biosynthesis biao lai1,2, bing hu1,2, yonghua qin1, jietang zhao1, huicong wang2 and guibing hu1,2 abstract background. Pericarp browning, as a typical senescence trait, is a major bottleneck that restricts the development of litchi postharvest industry zhang et al. Cold storage influences the postharvest pericarp browning and quality of litchi. Effects of dry fog humidification on pericarp browning and quality of. Pdf on jan 1, 2014, kalyan barman and others published reaping. The journal of horticultural science and biotechnology. Effects of packaging and duration on quality of minimally. Rapid pericarp browning generates unmarketable litchi fruit leading to huge postharvest losses to growers and traders.
Litchi fruit is known for its color, flavour and texture which make its crop of high commercial value. Litchi fruit after harvest rapidly senesce, manifested as pericarp browning, which is one of the major postharvest problems of the fruit jiang et al. Frontiers phomopsis longanae chiinduced change in ros. Changes in flavonoids and nonphenolic pigments during on. Author links open overlay panel tian wang a meijiao hu b debao yuan c ze yun d zhaoyin gao b zihan su a zhengke zhang a. The effects of prestorage kojic acid ka application on pericarp browning, activities of antioxidative enzymes in the pericarp tissues, and the quality attributes, soluble solid concentrations, titratable acidity and ascorbic acid. Control of postharvest pericarp browning of litchi litchi chinensis. Pericarp browning is the major postharvest problem of litchi litchi chinensissonn fruit, resulting in reduced commercial value of the fruit. Litchi fruit are highly perishable due to rapid pericarp browning having limited postharvest market potential. In the current study, the enzyme responsible for anthocyanin degradation during litchi pericarp browning after harvest was identified and characterized. Antioxidant activities correlation analysis of procyanidins. Litchi litchi chinensis, sapindaceae is a nonclimacteric subtropical fruit that, once harvested, loses its red pericarp color because of browning reactions probably involving polyphenols. In addition, incorrect postharvest handling practices during the cold chains could also accelerate desiccation and moisture loss, which lead to intensive pericarp browning.
The perishability of litchi fruit limits marketing, especially exports to countries with some distance from main areas of production. Jul 16, 2015 micrornas act as negative regulators involved in almost every physiological process. The action of peroxidase and polyphenoloxidase is usually related to the browning and discoloration of fruits of various species. Nullifying phosphatidic acid effect and controlling. Postharvest control of pericarp browning of litchi fruit.
Pericarp browning, weight loss, and the associated quality deterioration are the unsolved postharvest problems of lychee litchi chinensis sonn. Accordingly, the results suggest that water lossinduced browning of litchi pericarp may be due to both a reduction in antioxidant capacities and an increase in oxidation of phenolics catalyzed by ppo and pod. Although advancements in controlling litchi pericarp browning were achieved, some adverse side effects, such as affecting eating quality and increasing public awareness of potentially hazardous chemical treatments seriously hampered the application of these treatments. During zygotic embryo exc ision, culture secretes polyphenolics which cause browning of explants after oxidation kantharajah et al. In map it is essential that there is no disease or pericarp browning of. Postharvest control of pericarp browning of litchi fruit litchi. Transcriptomic analysis of litchi chinensis pericarp during. Pericarp browning is the major postharvest problem of litchi litchi chinensis sonn fruit, resulting in. Degradation of cyanidin 3rutinoside in the presence of. Occurrence of postharvest pericarp browning and rapid decay limit the postharvest storage life of litchi fruit. 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. In the present study, effect of nitric oxide no on pericarp browning, bioactive antioxidants, and shelf life of fruit was investigated.
In the present study, the efficacy of litchi fruit pericarp lfp extract 0. Pericarp browning is known as one of the leading problems during the supply chains of litchi fruit. This study was designed to biotransformation litchi pericarp extract lpe by aspergillus awamori to produce more bioactive compounds with stronger antioxidant activities. Alleviation of pericarp browning in harvested litchi fruit. The major postharvest problem is pericarp browning that is associated with rapid pericarp desiccation, anthocyanins degradation and disease. Pdf on jan 1, 2014, kalyan barman and others published reaping pericarp browning free litchi find, read and cite all the research you need on researchgate. Effect of low temperature storage on the physicochemical characteristics of two commercial litchi cultivars bedanaand. This study aimed to investigate the infection of phomopsis longanae chi in longan fruit and its effects on the storability and shelf life of longan fruit. Phenolic compositions of litchi shoot tips and zygotic. Low temperature delayed tissue browning of the fruit p litchi pericarp. Read postharvest control of litchi pericarp browning cv. Cold storage influences the postharvest pericarp browning and quality of litchi article pdf available in international journal of agriculture and biology 143. Application of litchi phenolics reduced the pericarp browning index.
Nov 01, 2005 read postharvest control of litchi pericarp browning cv. Control of postharvest pericarp browning of fruit using 9 different postharvest treatments were studied. In this study, pericarp browning was analyzed by using four cultivars of fruit fzx, jghn, nmc and hz. Pdf nitric oxide reduces pericarp browning and preserves. By using partially purified litchi anthocyanins from litchi fruit pericarp, we detected ade activity in the crude pericarp protein extract and purified the enzyme to homogeneity. Browning of litchi pericarp affects the appeal of the fruit and is one of the main problems encountered by the cultivators and traders, leading to significant economic losses. In this study, a new treatment, based on the use of organic acids citric or tartaric in association with chitosan coating, both harmless for human health, has been tested. The effect of phenolic compound treatment on pericarp browning and electrolyte leakage of litchi fruit was also evaluated and it was observed that application of exogenous litchi phenolics to harvested litchi fruit significantly prevented pericarp browning and delayed increases in electrolyte leakage. Energy status of ripening and postharvest senescent fruit of.
Furthermore, there was an obviously inverse relationship r 2 0. To explore effects of exogenous melatonin on postharvest browning and its possible mechanisms in litchi fruit, ziniangxi litchi fruits were treated with an aqueous solution of melatonin at 0. Dec, 2018 litchi fruit are highly perishable due to rapid pericarp browning having limited postharvest market potential. The relationship between the energy metabolism of harvested longan fruit and disease. Litchi fruit lcnac1 is a target of lcmyc2 and regulator of. Pericarp browning is the major postharvest problem of litchi litchi chinensis sonn fruit, resulting in reduced commercial value of the fruit. Anthocyanin decolorisation and its role in lychee pericarp browning. The pericarp of litchi is also sensitive to desiccation and. The total phenolic content and antioxidant potential of lfp extracts were determined. Melatonin alleviates pericarp browning in litchi fruit by regulating membrane lipid and energy metabolisms. The various mechanisms of litchi pericarp browning are mainly attributed to the oxidation process of phenolics, the degradation of anthocyanins by the enzymes ppo or pod or anthocyanase. The results obtained in this study allowed us to propose a pathway for cyanidin 3rutinoside degradation in the.
Pdf effect of ph and temperature on peroxidase and. The treated fruits were packed in transparent perforated 0. Download citation control of postharvest pericarp browning of litchi litchi chinensis sonn pericarp browning is the major postharvest problem of litchi litchi chinensis sonn fruit. To overcome these problems, the litchi industry commercially uses so2, but it leaves undesirable residues. The fruit of litchi litchi chinensis comprises a white translucent edible aril surrounded by a. While homogeneous responses were obtained from acidchitosan treatments performed at ph 0.
Mar 01, 2017 read postharvest control of litchi litchi chinensis sonn. Oct 16, 2018 phomopsis longanae chi is a major pathogenic fungus that infects harvested longan fruit. Prestorage kojic acid application delays pericarp browning. Kwai mi by combined treatments of chitosan and organic acids, postharvest biology and technology on deepdyve, the largest online rental service for scholarly research with thousands of academic publications available at. Pericarp browning is the most serious postharvest issue in litchi industry, which gradually increases during postharvest storage and shortens fruit shelflife yun et al. Apr 30, 2016 post harvest handling management of litchi 1. Ethanol extracts of litchi pericarp procyanidins lppc were purified from 7 chinese litchi cultivars. The browning takes place due to enzymatic reactions and phenolic oxidation. Postharvest lcysteine application delayed pericarp browning. Pdf reaping pericarp browningfree litchi researchgate. Ppo and pod activities of litchi pericarp tended to increase with reduced storage r. Whether you are a professional or beginner, litchi offers the most intuitive yet powerful waypoint mission engine. Postharvest control of litchi litchi chinensis sonn.
Antioxidant efficacy of litchi litchi chinensis sonn. Pericarp browning is the major constraint affecting the commercial quality of litchi. Once harvested the brilliant red pericarp colour deteriorates rapidly, with the pericarp appearing brown within 24 to 48 hours after harvest. Download hires image download to mspowerpoint cite this.
Cloning and expression analysis of litchi litchi chinensis. Postharvest browning of litchi fruit has mainly been attributed to degradation of red pigments and oxidation of phenolics by polyphenol oxidase ppo and. As shown in figure 7a, the pericarp browning index of litchi fruit increased rapidly with storage time. Underhill and critchley 1994 suggested that the colour. Changes in pericarp metabolite profiling of four litchi.
Biochemical and physiological changes involved in browning. If this number is not available, you can use exact substitute after reffering it to transistor data book and equivalents. Understanding the role of different enzymes and level of phenolics in the process of browning will help find suitable postharvest methods for the control of browning. Melatonin acts as a crucial signaling and antioxidant molecule with multiple physiological functions in organisms. Linking cracking resistance and fruit desiccation rate to pericarp structure in litchi litchi chinensis sonn. Dec 22, 2011 pericarp browning and decline in quality are the major postharvest problems of litchi fruit litchi chinensis sonn. Changes in flavonoids and nonphenolic pigments during ontree maturation and postharvest pericarp browning of litchi. Litchi pericarp brow ning is a major factor to limit storage and transportation of post harvest litchi fruit. Melatonin alleviates pericarp browning in litchi fruit by. Postharvest pericarp browning of litchi fruit litchi chinensis sonn cv kwai mi significantly reduces its commercial potential on the fresh market. To understand the mechanism of litchi fruit senescence and pericarp browning at the mirna level, five small rna libraries and a degradome library prepared from the pericarp of litchi fruit subjected to ambient storage and postcold storage shelf life were.
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