Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars

Reichel, Mareike; Triani, Rini; Wellhöfer, Julia; Sruamsiri, Pittaya; Carle, Reinhold; Neidhart, Sybille

doi:10.1007/s11947-011-0762-9

Cited by 18 publications

(22 citation statements)

References 40 publications

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“…A‐type linked units of proanthocyanidins are resistant to degradation of thiolysis; thus, the linkages of proanthocyanidins are examined by this method. Compound 8 revealed the fragmental pattern of the A‐type dimer with the fragments m/z 575, 423, 411 and 287 by comparison with previous studies . Compound 11 also showed a similar fragmental pattern to the A‐type dimer with the fragments m/z 573, 411 and 285 .…”

Section: Resultssupporting

confidence: 60%

“…Compared with the (epi)catechin, compound 13 with a decrement of 16 Da indicated the loss of a hydroxyl group. By comparison with a previous study, 40 this suggested compound 13 is (epi)afzelechin. The quasi-molecular ion of compound 14 is m/z 257.…”

Section: Chemical Analysis Of Subfractions F6-f10 By Thiolysis-rp-hplsupporting

confidence: 62%

“…Compound 8 revealed the fragmental pattern of the A-type dimer with the fragments m/z 575, 423, 411 and 287 by comparison with previous studies. 32,40 Compound 11 also showed a similar fragmental pattern to the A-type dimer with the fragments m/z 573, 411 and 285. The A-type benzyl thioethers appear as 2-benzyl thioether-procyanidin A2 of m/z 699 (compound 8) and 4-benzyl thioether-procyanidin A2 of m/z 697 (compound 11).…”

Section: Chemical Analysis Of Subfractions F6-f10 By Thiolysis-rp-hplmentioning

confidence: 73%

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Structural characterization and bioactivity of proanthocyanidins from indigenous cinnamon (Cinnamomum osmophloeum)

Lin

Hsu

et al. 2016

J Sci Food Agric

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Section: Resultssupporting

confidence: 60%

Section: Chemical Analysis Of Subfractions F6-f10 By Thiolysis-rp-hplsupporting

confidence: 62%

Section: Chemical Analysis Of Subfractions F6-f10 By Thiolysis-rp-hplmentioning

confidence: 73%

See 1 more Smart Citation

Structural characterization and bioactivity of proanthocyanidins from indigenous cinnamon (Cinnamomum osmophloeum)

Lin

Hsu

et al. 2016

J Sci Food Agric

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“…An improved scheme was proposed by Reichel et al (2012) for litchi pericarp browning: (1) PPO-mediated oxidation of abundant (−) epicatechin (1.4-2.0 g/hg), resulting in dark brown pigments and (2) micro-crack induced formation of light brown surface scurf, supposedly with additional involvement of POD. The distinction of actions taken by these two enzymes is yet very tough to elucidate.…”

Section: Pericarp Browningmentioning

confidence: 99%

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

et al. 2015

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The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

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“…However, the fruit after harvest undergo rapid deterioration due to pericarp browning, resulting in reduced market value [1] . Pericarp browning is the major limitation for long-term storage and transportation of the fruit [2] . Postharvest browning of litchi fruit has mainly been attributed to degradation of red pigments and oxidation of phenolics by polyphenol oxidase (PPO) and peroxidase (POD) [3] .…”

Section: Introductionmentioning

confidence: 99%

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

Xiao

Jiang

et al. 2019

International Journal of Agricultural and Biological Engineering

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Pericarp browning is the major cause of deterioration of harvested litchi fruit. Water loss plays a role in pericarp browning of litchi fruit. This study investigated the effects of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature. Litchi fruit were stored in a non-humidified cold chamber (control) or in a humidified cold room using Tabor atomizer system that generated 95% relative humidity (RH) without depositing water on the fruit surface at 4°C. Control fruit stored in cold room without added humidity underwent rapid weight loss, accompanied by severe pericarp browning after 25 d of storage. However, slight weight loss and no obvious pericarp browning were found in humidified-fruit. Moreover, humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage. In addition, respiration rate was obviously inhibited in humidified-fruit compared with control fruit. This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.

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Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars

Cited by 18 publications

References 40 publications

Structural characterization and bioactivity of proanthocyanidins from indigenous cinnamon (Cinnamomum osmophloeum)

Structural characterization and bioactivity of proanthocyanidins from indigenous cinnamon (Cinnamomum osmophloeum)

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

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

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