Effects of dry fog humidification on pericarp browning and quality of 
litchi fruit stored at low temperature

Xiao, Lu; Li, Taotao; Jiang, Guoxiang; John, Afiya; Zhang, Dandan; Jin, Weiping; Duan, Xuewu; Jiang, Yueming

doi:10.25165/j.ijabe.20191204.4420

Cited by 3 publications

(6 citation statements)

References 18 publications

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“…Ethylene treatment does slightly increase respiratory rate and does not affect pericarp browning (Pang et al., 2001c). When stored at 95% RH, the respiration rate is lower along with water loss and pericarp browning (Xiao et al., 2019). Latent anthracnose infection does increase the respiration rate (A. Liu et al., 2005).…”

Section: Postharvest Physiologymentioning

confidence: 99%

“…Water loss accelerates pericarp browning (Campbell, 1959;Underhill & Critchley, 1993b, with a good correlation between membrane leakage and pericarp water loss (X. M. Huang et al, 2005). Water loss increases membrane leakage and reduces the antioxidant capacity, including lower anthocyanin, GSH content, and higher ROS content (Y. M. Jiang & Fu, 1999a;Somboonkaew & Terry, 2010;Xiao et al, 2019; J. P. Zhang et al, 2014). However, X. M. Huang et al (2005) reported varietal differences with desiccation rates not consistently following the fruit deterioration rate.…”

Section: Crop Sciencementioning

confidence: 99%

“…Unwrapped fruit held at 84% RH is only 17% marketable (Vilasachandran & Sargent, 1997). Xiao et al (2019) stored litchi fruit in a humidified room at 95% RH, and the fruit had slight weight loss and no obvious pericarp browning, without humidity control, underwent rapid weight loss, accompanied by severe pericarp browning after 25 days at 4˚C. Coatings that include organic acids (citric or tartaric) with chitosan, at a pH of 0.8, 1.0, and 1.3, showed that the browning rate parallels the dehydration rate and the pH of the pericarp during storage (Joas et al, 2005).…”

Section: Factor Affecting Pericarp Browningmentioning

confidence: 99%

“…Water loss has always been considered a major factor leading to the browning of the litchi pericarp. Correlation, stepwise regression, and path analyses have highlighted the role of pericarp water loss in browning (J. Wang, Wang, et al., 2010; Xiao et al., 2019). When litchi fruit are stored in different temperatures and relative humidity regimes, the degree of pericarp browning with the degree of tissue browning is proportional to the rate of pericarp desiccation (Underhill & Critchley, 1993b, 1994).…”

Section: Postharvest Physiologymentioning

confidence: 99%

“…Coupled with these changes under lower storage conditions, higher peroxide content, PPO and POD activities, lower total phenolic compounds, and glutathione (GSH) content are also observed, suggesting a reduction in antioxidant capacities and an increase in the oxidation of phenolics by PPO and POD. Humidification maintains the integrity of the cell membrane and thus limits PPO activity and respiration rate (Xiao et al., 2019). This supports the earlier report by X. M. Huang et al.…”

Section: Postharvest Physiologymentioning

confidence: 99%

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Litchi postharvest physiology and handling

Huang,

Paull,

Wang

2024

Crop Science

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Litchi (Litchi chinensis Sonn.) fruit, with its bright red color and sweet and juicy aril, is an important fruit crop in Asia, Africa, Australia, and South America. A major cause of the postharvest loss of litchi fruit is browning and decay. Chlorophyll breakdown and flavonoid synthesis occur simultaneously during the maturation of this nonclimacteric fruit. However, once litchi fruit is harvested, pericarp desiccation and membrane breakdown occur, which leads to browning with the rate of browning and later microcracking paralleling water loss rate. In addition, chilling injury can contribute to and increase pericarp browning and membrane leakage. Polyphenol oxidase and peroxidase are possibly key enzymes in the early stages of browning. An increase in the leakage of the pericarp membrane also occurs that correlates with browning. Many chemical treatments have been evaluated to retard pericarp browning, such as melatonin, hot water, acidified calcium sulfate (ACS), adenosine triphosphate, and tea seed oil. During long distance transportation, chemical treatments that involve sulfur are used, including SO2 fumigation, acid dip after SO2 fumigation, SO2 fumigation and sulfur sheet package, or SO2 fumigation followed by controlled atmosphere (CA), if approved by the importing country. Other treatments that avoid the use of SO2 include melatonin, ACS, and hot water brushing combined with an acid dip, CA, and modified atmosphere packaging. Anthracnose is a common disease that accelerates browning and decay. Penicillium species as a saprophyte is also common with fruit infection occurring in the field, during harvest, in the packhouse, cold rooms, and shipping containers. Sulfur sheet or CA is used to reduce fruit rot after SO2 fumigation and Sportak (prochloraz) for the control of penicillium. However, a replacement for postharvest SO2 use is still urgently needed.

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Section: Postharvest Physiologymentioning

confidence: 99%

Section: Crop Sciencementioning

confidence: 99%

Section: Factor Affecting Pericarp Browningmentioning

confidence: 99%

Section: Postharvest Physiologymentioning

confidence: 99%

Section: Postharvest Physiologymentioning

confidence: 99%

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Litchi postharvest physiology and handling

Huang,

Paull,

Wang

2024

Crop Science

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Inhibitory Effects of Hydrogen Sulfide on Oxidative Damage and Pericarp Browning in Harvested Litchi

Siddiqui

Deshi

Homa

et al. 2021

J Plant Growth Regul

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Effect of evaporative cooling on peel browning and quality of litchi (Litchi chinensis)

et al. 2022

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The present study was carried out during 2016-18 at Punjab Agricultural University Ludhiana to examine the effect of evaporative cooling (EC) on peel browning and postharvest quality of litchi fruit during cold storage. The litchi fruits cv. Dehradun were harvested at the physiological maturity and subjected to EC treatments for 2 h, 4 h and 6 h. The fruits without EC were kept as a control. Thereafter, fruits were packed in corrugated fiberboard boxes and stored in a walk-in-cold room maintained at 2-3°C temperature and 90-95% relative humidity. The fruit samples were analyzed at weekly interval till four weeks for various physiological attributes, biochemical traits and enzymatic activities. The application of evaporative cooling for 6 h maintained lower physiological weight loss (6.38%), retained higher firmness (106.1g force),TSS (16.96°B), acidity (0.26%), anthocyanins (0.19 ΔA/g FW) and total phenols (218.43 mg/100g) during storage. The browning index of fruits was observed to be 3 (1/4-1/2 surface area brown up to 14 days of storage) with 4 and 6 h exposure to EC. The fruits subjected to EC for 6 h also maintained the lower activities of polyphenol oxidase (PPO) and peroxidase (POD) activity as compared to control. The study exhibited the expediency of EC treatment (6 h) to maintain the acceptable peel colour and prolong the storage life of fruits for 14 days as compared to 7 days in case of control.

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Effects of dry fog humidification on pericarp browning and quality of litchi fruit stored at low temperature

Cited by 3 publications

References 18 publications

Litchi postharvest physiology and handling

Litchi postharvest physiology and handling

Inhibitory Effects of Hydrogen Sulfide on Oxidative Damage and Pericarp Browning in Harvested Litchi

Effect of evaporative cooling on peel browning and quality of litchi (Litchi chinensis)

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