Role of peroxidase in anthocyanin degradation in litchi fruit pericarp

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

Jiang YM (2000) Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning. ... Role of peroxidase in anthocyanin degradation in litchi ...

Anthocyanin Production and Enzymatic Degradation during the ...

Reaction mixture contained anthocyanin and enzyme extract from the pericarps of the paprika fruit at 40 d after pollination (AE); anthocyanin ...

Anthocyanin decolorisation and its role in lychee pericarp browning

anthocyanin degradation and pericarp browning during fruit storage under ambient conditions. Materials and methods. Mature lychee fruit (Litchi chinensis Sonn.

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

On storage, pericarp browning increased irrespective of treatments with the decrease in pericarp specific activity, total pericarp phenol and total anthocyanin.

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

Lychee PPO cannot oxidise the degradation of anthocyanins, but the presence of phenolic extract stimulates pigment degradation by PPO, leading ...

Effects of dry fog humidification on pericarp browning and quality of ...

Pericarp browning is the major cause of deterioration of harvested litchi fruit. Water loss plays a role in pericarp browning of litchi fruit.

PbLAC4-like, activated by PbMYB26, related to the degradation of ...

Zhang Z, Pang X, Xuewu D, Ji Z, Jiang Y. Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chem. 2005;90:47–52. https://doi.org/ ...

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

This is associated with greater amounts of ascorbic acid, anthocyanins, and phenolic/flavonoid components as compared with control fruit. Additionally, anoxic ...

Dark pericarp disease in litchi is induced by manganese stress | Scilit

Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chemistry, 2004. Manganese toxicity in plants. Journal of Plant Nutrition, 1998.

POSTHARVEST PERICARP BROWNING OF LYCHEE (LITCHI ...

Browning in lychee is considered to occur through polyphenol oxidase and peroxidase degradation of the anthocyanin pigments. Although the proposed role of ...

In planta high levels of hydrolysable tannins inhibit peroxidase ...

Anthocyanins were partially purified from the respective plants and used as substrates to detect the anthocyanin degradation enzyme (ADE) ...

Effects of dry fog humidification on pericarp browning and quality of ...

anthocyanin degradation during litchi pericarp browning[4]. Water loss plays ... Browning of litchi fruit pericarp: role of polyphenol oxidase, peroxidase,.

jpht - An insight into postharvest pericarp browning in litchi (Litchi ...

Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chemistry,. 90(1-2): 47-52..

Characterization of Active Anthocyanin Degradation in the Petals of ...

Recently, a basic class III peroxidase, BcPrx01, was found to be responsible for the in planta degradation of anthocyanins in Brunfelsia calycina [19]. BcPrx01 ...

PbLAC4-like, activated by PbMYB26, related to the - Research Square

Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chemistry. 2005;90:47-52. 30. Zhang ZQ, Pang XQ, Ji ZL, Jiang ...

Altered energy status in pericarp browning of litchi fruit during storage

... Ji and Y.M. Jiang. 2005. Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chem. 90: 47-52. (Received for publication 4 May 2009)

Anthocyanin concentration depends on the counterbalance between ...

... role of β-glucosidase in anthocyanin degradation in plum fruit in planta. ... anthocyanin degradation in litchi fruit pericarp. Plant Physiol. 169 ...

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

Meanwhile, fruit-rotting rate, peel-browning index, cell membrane permeability, and peroxidase (POD) activity decreased at first and then ...

Preharvest application of abscisic acid promotes anthocyanins ...

Zhang, Z., Pang, X., Xuewu, D., Ji, Z., Jiang, Y., 2005. Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chem. 90, 47–52.

Post-harvest retention of the red colour of litchi fruit pericarp

The loss of the red color is caused by the degradation or loss of stability of anthocyanins. The action of peroxidase and polyphenoloxidase is usually related ...