Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Bhushan, Bharat; Pal, Ajay; Narwal, Rajesh Kumari; Meena, Vijay Singh; Sharma, P. C.; Singh, Jitendra

doi:10.1007/s13197-015-1712-8

Cited by 36 publications

(16 citation statements)

References 58 publications

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“…These results imply that the increasing MDA and H 2 O 2 content stimulated the browning of bamboo shoots during storage. Similar results were obtained with lychee (Litchi chinensis) during storage, who considered that the pericarp browning of harvested lychee fruit was associated with a rapid increase in the content of H 2 O 2 and hydroxyl radicals (Ruenroengklin et al, 2009;Bhushan et al, 2015;Zhang et al, 2018;Yun et al, 2021). H 2 O 2 dramatically stimulates membrane lipid peroxidation, increases the accumulation of ROS, and accelerates the browning of the pericarp of longan (Dimocarpus longan; Lin et al, 2016Lin et al, , 2017Lin et al, , 2020Wang et al, 2018c).…”

Section: Browning During Storagesupporting

confidence: 74%

Physiological Changes of Bamboo (Fargesia yunnanensis) Shoots During Storage and the Related Cold Storage Mechanisms

Pei

Zhao

et al. 2021

Front. Plant Sci.

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The mechanisms for physiological senescence in bamboo shoots after harvest remain unclear. This study investigated physiological changes in Fargesia yunnanensis shoots during storage at different temperatures. The relationship between morphological and physiological changes in bamboo shoots during storage was also analyzed. The results show that cold storage can reduce weight loss, browning, respiration rates, and sugar degradation in bamboo shoots; decrease related enzymatic activities; and inhibit the increase in lignin and cellulose content. The quality of bamboo shoots declines more during the first 3d after harvesting than it does during subsequent periods. The increase in the degree of lignification and fibrosis is the main reason for senescence and for the decline in quality of bamboo shoots after harvest. The bamboo shoots under RT conditions began browning during the third 3d of storage, with a browning rate of 688gkg−1 even in the upper parts; the increase in shoot browning degrees significantly decreased the quality. Low temperatures had better inhibitory effects on browning than they did on lignification and fibrosis. Nonstructural carbohydrates in bamboo shoots are degraded and flow into sheath and shoot respiration, phenols, and shoot fibrosis and lignification at room temperature, but only flow into sheath respiration, shoot fibrosis, and lignification at cold temperature. Soluble protein and free amino acids are primarily distributed into shoot and sheath respiration and into phenols at room temperature, but that process is well inhibited at cold temperature. Bamboo shoots, once removed from cold storage, should be consumed rapidly because enzyme activity recovers quickly. This research provides new theoretical information on the preservation of bamboo shoots.

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Section: Browning During Storagesupporting

confidence: 74%

Physiological Changes of Bamboo (Fargesia yunnanensis) Shoots During Storage and the Related Cold Storage Mechanisms

Pei

Zhao

et al. 2021

Front. Plant Sci.

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“…The various cultivars of litchi vary widely not only in texture, size, shape, and color due to cultivar differences, but also in the levels of biochemical composition. [2] The fruit is small, round, oval, and borne in loose clusters.…”

Section: Introductionmentioning

confidence: 99%

A Comparison of mango kernel starch with a novel starch from litchi (Litchi chinensis) kernel: Physicochemical, morphological, pasting, and rheological properties

Thory

Sandhu

2016

International Journal of Food Properties

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A novel starch was isolated from litchi kernel and compared with mango kernel starch. The properties studies were physicochemical, morphological, pasting, rheological, X-ray diffraction, and morphological. Litchi kernel starch had significantly (p < 0.05) higher amylose content and solubility, whereas its swelling power and paste clarity were lower than mango kernel starch. Peak viscosity and breakdown viscosity of litchi kernel starch were lower than mango kernel starch; however, it showed higher setback viscosity. The scanning electron microscopy revealed the presence of starch granules varying in size and shape from small to large and oval to elliptical, respectively, in litchi kernel starch. The mean length of small and large litchi starch granules was 9.52 and 50 µm, respectively, while the mean breadth of small and large litchi starch granules was 7.14 and 35.7 µm, respectively. X-ray diffractions of both litchi and mango kernel starches showed typical A-type patterns. During heating, litchi kernel starch showed higher peak G' (storage modulus), G'' (loss modulus), and breakdown in G' in comparison to mango kernel starch. The peak tan δ of litchi and mango kernel starch was <1, which indicated that both litchi and mango kernel starches were more elastic than viscous.

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“…These intermediates can be further converted into coumarin and chlorogenic acid, and also can form CoA esters. Finally, these are converted to flavonoids, lignin, alkaloids and other secondary metabolites 26 . Tang et al found a difference of enzymatic browning unrelated to in Fuji apples.…”

Section: Discussionmentioning

confidence: 99%

Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression

Liu

Zhang

Shang

et al. 2021

Sci Rep

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Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the browning mechanism in fresh-cut eggplant. Metabolomics studies showed that with the increase of fresh-cut time, the contents of 946 metabolites changed dynamically. The metabolites having the same trend share common metabolic pathways. As an important browning substrate, the content of chlorogenic acid increased significantly, suggesting that may be more important to fresh-cut eggplant browning; all 119 common differential metabolites in 5 min/CK and 3 min/CK contrastive groups were mapped onto 31 KEGG pathways including phenylpropanol metabolism, glutathione metabolism pathway, et al. In physiological experiments, results showed that the Phenylpropanoid-Metabolism-Related enzymes (PAL, C4H, 4CL) were changed after fresh-cut treatment, the activities of three enzymes increased first and then decreased, and reached the maximum value at 5 min, indicating the accumulation of phenolic substances. At the same time, ROS were accumulated when plant tissue damaged by cutting, the activities of related antioxidant enzymes (SOD, APX and CAT) changed dynamically after oxidative damage. SOD and APX content increased significantly and reached the maximum value at 10 min after cutting, and then showed a downward trend. However, CAT activity increased sharply and reached the maximum value within 3 min after cutting, then maintained the same activity, and showed a downward trend after 30 min. These data fully demonstrated that the activities of browning related enzymes and gene expression increased with the prolonging of fresh cutting time. We explained the browning mechanism of fresh-cut eggplant by combining metabolomics and physiology, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables during processing.

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Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Cited by 36 publications

References 58 publications

Physiological Changes of Bamboo (Fargesia yunnanensis) Shoots During Storage and the Related Cold Storage Mechanisms

Physiological Changes of Bamboo (Fargesia yunnanensis) Shoots During Storage and the Related Cold Storage Mechanisms

A Comparison of mango kernel starch with a novel starch from litchi (Litchi chinensis) kernel: Physicochemical, morphological, pasting, and rheological properties

Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression

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