DETERIORATION OF ANTHOCYANINS IN LITCHI 'KOM' FRUIT ...

Combined Application of Malic Acid and Lycopene Maintains ...

The oxidation of polyphenols is well-known for the enzymatic browning in litchi fruit pericarp. Polyphenol oxidase (PPO) (EC 1.10.3.1) and ...

Control of Enzymatic Browning of Harvested 'Hong Huay' Litchi Fruit ...

Corresponding author, E-mail: [email protected] ... Zhang Z, Pang X, Xuewu D, Ji Z & Jiang YM (2005) Role of peroxidase in anthocyanin degradation in litchi ...

Effect of pyrogallol on the physiology and biochemistry of litchi fruit ...

In this study, there was a significant relationship between the concentrations of anthocyanins or phenolic compounds with reducing power or free ...

Short-term Anoxic Treatment of Litchi Fruit (Litchi chinensis Sonn. cv ...

Before treatment, litchi fruit were selected with com‐ plete brilliant red ... Role of peroxidase in anthocyanin degradation in litchi fruit peri‐ carp.

EDIBLE COATINGS AND OTHER SURFACE TREATMENTS TO ...

fruit quickly turns brown after harvest due to peel dehy- dration, anthocyanin degradation, and fungal growth on the fruit surface. Lychee fruit, cv. 'Brewster' ...

Effect of Application Ratio of Potassium over Nitrogen on Litchi Fruit ...

In contrast to K0.6N treatment, when the fruits were treated with K0.8N, K1.0N, K1.2N, and K1.4N, the healthy fruit rate increased by 8.7%, 20.0 ...

Role of anthocyanins, polyphenol oxidase and phenols in lychee ...

Abstract: Postharvest browning of lychee fruits is investigated in relation to anthocyanins, polyphenol ... Keywords: anthocyanin; browning; degradation; lychee ...

Effect of Tea Polyphenols on Lipid Peroxidation and Antioxidant ...

Ruenroengklin et al. reported that the degradation of litchi anthocyanins by ROS in combination with the oxidation of endogenous phenolics by PPO could ...

Fruit Color Destruction, Decolorization of Anthocyanins by Fungal ...

Role of anthocyanin degradation in litchi pericarp browning. Food Chemistry ... Quantitative changes in anthocyanin pigments of lychee fruit during refrigerated ...

Effect of Storage Conditions on Phenolic Profiles and Antioxidant ...

Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chem. 2005, 90, 47–52. [CrossRef]. 19. Ruenroengklin, N.; Bao, Y ...

Discoloration in Raw and Processed Fruits and Vegetables

Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chem., 90:47–52. Zhou, Y., Dahler, J.M., Underhill, S.J.R., and Wills, R.B.H. ...

Preharvest application of abscisic acid promotes anthocyanins ...

significant increase in the concentration of total anthocyanins com- pared to ABA alone. ... Role of peroxidase in anthocyanin degradation in litchi fruit ...

Change of anthocyanin content and its determination during lychee ...

The changes in anthocyanin content during browning of lychee pericarp were evaluated. The results showed that browning index increased while the content of ...

Nullifying phosphatidic acid effect and controlling phospholipase D ...

Pericarp browning of litchi fruit depends upon storage temperature. At ambient temperature, pericarp started to turn brown after one day whereas ...

Reaping pericarp browning-free litchi

commercial value of fruits. This browning is generally attributed to rapid degradation of anthocyanin pigments, change in cellular pH, desiccation from the ...

Anthocyanin Biosynthesis and Degradation Mechanisms ... - Frontiers

Firstly, anthocyanins increase the antioxidant capacity of the fruit, which leads to suppression of both the activity and the signaling function of reactive ...

Changes in fruit anthocyanins, their biosynthesis-related enzymes ...

Together with other polyphenols and flavonoids, anthocyanins have the capacity to serve as free radical scavengers against detrimental oxidants including ...

Control of post-harvest pericarp browning of litchi (Litchi chinensis ...

... litchi (Litchi chinensis Sonn) fruit, resulting in reduced commercial value of the fruit ... anthocyanin degradation in litchi pericarp browning.

Impact of pack-house chemicals treatments on quality of litchi during ...

http://www.chemijournal.com and microbial or pathogenic infection. These ... Browning of litchi fruits is due to degradation of anthocyanin.

INHIBITORY EFFECT OF ANTHOCYANIN EXTRACT FROM SEED ...

Application of anthocyanin extract from black bean delayed pericarp browning of litchi fruit during storage, which was associated with reduced ...