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

ISHS III International Symposium on Longan, Lychee, and other Fruit Trees in Sapindaceae Family DETERIORATION OF ANTHOCYANINS IN LITCHI 'KOM' FRUIT STORED ...

Role of anthocyanin degradation in litchi pericarp browning

Pericarp browning is the main problem of post-harvest litchi fruit, resulting in an accelerated shelf life and reduced commercial value of the fruit.

All anthocyanins concentrations decreased after 9 days storage except fruit stored at 100% RH when anthocyanins increased. Anthocyanin levels from 80% RH- ...

Role of anthocyanin degradation in litchi pericarp browning

Australian Journal of Experimental Agriculture, 34, 115-122 found that there was not an obvious change in the content of anthocyanins when the fruit browned.

Intracellular Laccase Is Responsible for Epicatechin-Mediated ...

Anthocyanin degradation by an intracellular laccase, mediated by epicatechin oxidation, causes the loss of red color in Lichi fruit peel.

Anthocyanins and anthocyanin-degrading enzymes in Kwai May ...

Peel browning of harvested litchi fruit has largely been attributed to rapid degradation of red anthocyanin pigments associated with the oxidation of phenolic ...

Changes in anthocyanin concentration in Lychee ( Litchi chinensis ...

fruits were determined. Total anthocyanin content declined from 1·77 to 0·73 mg/g fresh weight, and individual anthocyanins also decreased ...

Three LcABFs are Involved in the Regulation of Chlorophyll ...

During litchi (Litchi chinensis Sonn.) fruit ripening, two major physiological changes, degreening (Chl degradation) and pigmentation ( ...

Anthocyanin decolorisation and its role in lychee pericarp browning

Once colourless, independent tissue browning became visual and was enhanced. Introduction. Lychee fruit rapidly deteriorate once harvested, resulting in a ...

PURIFICATION AND CHARACTERIZATION OF ANTHOCYANIN ...

PURIFICATION AND CHARACTERIZATION OF ANTHOCYANIN DEGRADATION ENZYME FROM LITCHI FRUIT PERICARP ... The major limitation in litchi marketing is the rapid lose of ...

Role of peroxidase in anthocyanin degradation in litchi fruit pericarp

Postharvest browning of litchi fruit was generally thought to be a rapid degradation of anthocyanins caused by polyphenol oxidase (PPO) and peroxidase (POD), ...

Reduction in Activity/Gene Expression of Anthocyanin Degradation ...

Taken together, heat treatment triggered quick browning and anthocyanin loss in lychee fruit, while heat-acid treatment protected the fruit color by a great ...

Transcriptomic analysis of Litchi chinensis pericarp during ...

Coincident with the rapid break down of chlorophyll, but substantial increase of anthocyanins in litchi pericarp as fruit developed, two major ...

Anthocyanin concentration depends on the counterbalance between ...

We conclude that at the high temperature, the anthocyanin content in plum fruit depend on the counterbalance between its synthesis and degradation.

Anthocyanins and anthocyanin-degrading enzymes in Kwai May ...

rapidly lose their bright red skin color. Peel browning of harvested litchi fruit has largely been attributed to rapid degradation of red ...

Browning Control and Quality Maintenance of Litchi Fruit Treated ...

in inhibiting browning and deterioration of litchi fruit during storage ... Role of anthocyanin degradation in litchi pericarp browning. Food Chem., 75 ...

Full article: Anthocyanin stability and degradation in plants

Litchi has a fruit with high anthocyanin content, the color of whose pericarp changes into brown after harvest, accompanied by a certain extent of anthocyanin ...

Differential Expression of Anthocyanin Biosynthetic Genes in ... - PLOS

These results suggest the late genes in the anthocyanin biosynthetic pathway were coordinately expressed during red coloration of litchi fruits.

Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

content would tend to retard the deterioration of fruit tissue and maintain the quality. Anthocyanins are glycosides that release aglycon forms (anthocyanidins) ...

Lipofuscin-Like Substance Involved in Pericarp Browning of ...

Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the oxidation ... Changes in phenolic com- pounds ...