Preharvest zinc sulfate spray improves the storability of longan (Dimocarpus longan Lour.) fruits by protecting the cell wall components and antioxidants of pericarp

Abstract

Higher Zn content in the ZnSO -treated longan pericarp might help to enhance the resistance against microbial infection, inhibit the hydrolysis of cell wall components, and thus effectively protected the cell wall components, maintained the cellular compartmentation, and prevented the phenolics and flavonoid from degradation by browning-related enzymes. © 2018 Society of Chemical Industry.

Postharvest melatonin treatment inhibited longan (Dimocarpuslongan Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity

“…Browning index of inner pericarp was calculated based our reported method (Luo, Niu, et al., 2019 ). The extent of the total browned area (TBNA) on each pericarp was estimated using the following scales: score =1, no browning; score =2, TBNA was 0%–25%; score =3, TBNA was 25.1%–50%; score =4, TBNA was 50.1%–75%; score =5, TBNA was 75.1%–99.9%; score =6, TBNA was 100%.…”

“…Longan ( Dimocarpus longan Lour. ), one of the typical tropical and subtropical fruits with high commercial value, is a kind of globally consumed fruit but is extremely unresistant to long‐term postharvest storage and transportation (Han et al., 2020 ; Luo, Niu, et al., 2019 ; Luo et al., 2021 ; Luo, Shuai, et al., 2019 ). Longan fruits are usually harvested in summer with high temperatures and humidity.…”

“…Longan fruits are usually harvested in summer with high temperatures and humidity. Therefore, deterioration of longan fruit characterized as pericarp browning and aril breakdown quickly occurs within a few days without low‐temperature storage (Han et al., 2020 ; Luo, Niu, et al., 2019 ). Compared with the aril breakdown of longan fruits, which was an indicator of interior quality deterioration and significantly varied among cultivars, the pericarp browning is a much more common appearance index of senescence in longan pericarp (Jiang et al., 2002 ).…”

“…In the past three decades, techniques including chemical, physical, and biological treatments have been developed to control postharvest loss, reduce browning, and extend the storage life of longan fruit (Han et al., 2020 ; Jiang et al., 2002 ; Luo, Niu, et al., 2019 ). Traditional chemical treatments such as SO 2 fumigation (or other sulfur treatments) were widely used for long‐period prevention of pericarp browning in actual longan production due to their powerful inhibition of PPO (Chitbanchong et al., 2009 ; Hai et al., 2011 ; Han et al., 2020 ; Jiang et al., 2002 ).…”

Effect of 2,4-D pre-treatment on quality during ripening of on-tree longan fruit

“…It contains rich nutrients and many other pharmacological materials [4] . Among that sugars play a vital role in fruit quality and are considered as a signal molecule during fruit growth and development which are determined by sugar component and content [5,6] . Sugar of longan fruit mainly consists of sucrose, fructose and glucose with different ratios at different stages [7] .…”