Water loss and pericarp browning of litchi (Litchi chinensis) and longan (Dimocarpus longan) fruit maintain seed vigor

2021 ◽  
Vol 290 ◽  
pp. 110519
Author(s):  
Bin Liu ◽  
Wei-wen Xue ◽  
Ze-li Guo ◽  
Si-yu Liu ◽  
Qiu-nan Zhu ◽  
...  
Keyword(s):  
Water Loss ◽  
Seed Vigor ◽  
Litchi Chinensis ◽  
Dimocarpus Longan ◽  
Pericarp Browning

Water loss from litchi (Litchi chinensis) and longan (Dimocarpus longan) fruits is biphasic and controlled by a complex pericarpal transpiration barrier

Planta ◽  
2015 ◽  
Vol 242 (5) ◽  
pp. 1207-1219 ◽  
Author(s):  
Markus Riederer ◽  
Katja Arand ◽  
Markus Burghardt ◽  
Hua Huang ◽  
Michael Riedel ◽  
...  
Keyword(s):  
Water Loss ◽  
Litchi Chinensis ◽  
Dimocarpus Longan

scholarly journals Lychee Pericarp Browning Caused by Heat Injury

HortScience ◽  
1993 ◽  
Vol 28 (7) ◽  
pp. 721-722 ◽  
Author(s):  
S.J.R. Underhill ◽  
C. Critchley
Keyword(s):  
Polyphenol Oxidase ◽  
Anatomical Distribution ◽  
Litchi Chinensis ◽  
Heat Injury ◽  
Heat Treated ◽  
Brown Pigmentation ◽  
Pericarp Browning ◽  
Tissue Browning ◽  
Anthocyanin Degradation

Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC 1.10.3.2) activity of the pericarp increased immediately, corresponding with rapid anthocyanin degradation, Tissue browning was observed 2 min after heating, with pigmentation distributed uniformly throughout the pericarp. The distribution of brown pigments was different than the highly localized browning observed under ambient desiccation. Although both ambient and heat-induced pericarp browning are visually similar, the anatomical distribution of brown pigmentation is quite distinct. The distribution of brown pigmentation was not consistent with anthocyanin localization. Following ambient desiccation, the mesocarp became colorless even though this represented the greatest concentration of pigment. Browning caused by heating may result from nonselective degradation of a range of compounds, including anthocyanin.

scholarly journals Expression Profiling of Candidate Genes for Insight to Pericarp Browning in Litchi (Litchi chinensis Sonn.)

2019 ◽  
pp. 1-10
Author(s):  
Khushboo Azam ◽  
Hidayatullah Mir ◽  
Tushar Ranjan ◽  
Awadhesh K. Pal ◽  
Ruby Rani
Keyword(s):  
Shelf Life ◽  
Degradation Pathway ◽  
Anthocyanin Synthesis ◽  
Anthocyanin Content ◽  
Ambient Conditions ◽  
Litchi Chinensis ◽  
Fruit Crop ◽  
Phenyl Propanoid ◽  
Pericarp Browning ◽  
Anthocyanin Degradation

Litchi (Litchi chinensis Sonn.), a subtropical fruit crop has high commercial value and consumer acceptance owing to its rich juicy aril and attractive bright red pericarp. Anthocyanin, the major pigment present in litchi pericarp reaches its maximum content in fully ripen fruit contributing to its bright red colour. Anthocyanin content in plants depends on the rate of biosynthesis, stability in the vacuoles and the rate at which it is degraded. The biosynthesis of anthocyanin occurs via an intricate phenyl propanoid pathway controlled by plethora of structural and regulatory genes. Several genes encoding enzymes responsible for anthocyanin synthesis have been isolated and characterised in different plants. Litchi fruit being highly perishable, exhibit relatively shorter postharvest shelf-life of 2–3 days at ambient conditions which in part can be attributed to the enzymatic and non-enzymatic degradation of anthocyanin. In contrast to the comprehensive understanding of molecular basis of anthocyanin synthesis, the studies on its catabolism or degradation are meagre. Polyphenols oxidases and peroxidases are the major enzymes responsible for anthocyanin degradation leading to the problem of pericarp browning. Laccase, an anthocyanin degradation enzyme expresses about thousand fold higher than the polyphenols oxidase in the pericarp with epicatechin as favourable substrate. A detailed study of the anthocyanin degradation pathway in litchi may be helpful in managing the problem of pericarp browning to preserve its bright red colour as well as to enhance the shelf life and marketability of this valuable fruit crop.

scholarly journals Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO2 fumigation

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11539
Author(s):  
Muhammad Rafiullah Khan ◽  
Chongxing Huang ◽  
Yasser Durrani ◽  
Ali Muhammad
Keyword(s):  
Essential Oil ◽  
Water Loss ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Alternative Means ◽  
Postharvest Life ◽  
Highly Correlated ◽  
Pericarp Browning

Background Longan fruit is a rich source of bioactive compounds; however, enzymatic browning of pericarp and microbial decay have limited its postharvest life. SO2 has widely been used to overcome these limitations; however, due to safety and regulatory concerns, alternative means should be identified. In this study, antioxidant and antimicrobial properties of thymol (TH) essential oil were investigated against the enzymatic browning and decay of longan fruit. Methods Fruits were coated with TH (4%) for 5 min, sealed in polyethylene (PE) packages and stored at 4 °C for 42 d. Fruits immersed in distilled water (DW) and stored in PE were used as control. Results TH extended the postharvest life of longan to 42 d than 28 d in DW. TH residues decreased from 142 to 11.17 mg kg–1, while no residues were found at day 42. TH significantly (P ≤ 0.05) reduced the respiration rate, inhibited polyphenol oxidase (PPO) and peroxidase (POD) enzyme activities, sustained high phenols/flavonoids and prevented pericarp browning (BI) than DW. TH also effectively (P ≤ 0.05) maintained the color values, firmness of peel and aril, total soluble solids (TSS), titratable acidity (TA), inhibited decay incidence (DI) and resulted in lower ethanol content than DW. BI as a function of pericarp pH was highly correlated; pH and BI (r = 0. 97), with PPO (r = 0.93) and with water loss (r = 0.99). A high coefficient of correlation of BI was found with the pericarp pH, enzymes, phenolic, water loss and decay incidence with ethanol. TH could be the best alternative to SO2 and other synthetic preservatives.

scholarly journals Postharvest Browning of Rambutan is a Consequence of Water Loss

1996 ◽  
Vol 121 (4) ◽  
pp. 730-734 ◽  
Author(s):  
Margaret Landrigan ◽  
Stephen C. Morris ◽  
Barry W. McGlasson
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Storage Time ◽  
Loss Rate ◽  
Total Phenolic ◽  
Nephelium Lappaceum ◽  
Fruit Pericarp ◽  
Pericarp Browning ◽  
And Storage ◽  
Reduced Water

Rambutan (Nephelium lappaceum L.) rapidly lose their attractive appearance after harvest due to a superficial pericarp browning. Storage at high humidity minimizes fruit desiccation and may, therefore, delay browning onset. This paper examines the effect of reduced water loss rate on browning that may occur with time. Rambutan fruit pericarp browning beyond a commercially saleable level occurred at a weight loss of 25% to 40%. This depended on duration and storage relative humidity (RH). Skin browning was 50% greater on the red (R 134) than the yellow (R 156) cultivar at 60% RH. There was a storage time × RH interaction in the development of browning such that browning was observed earlier at lower RHs. Skin browning and spintern (soft spine) browning developed independently. Cracks appeared on the surface of fruit with increased weight loss. Browning occurrence was consistent with increased total phenolic compound levels in the pericarp. Water loss precedes browning occurrence and, over time, water loss is related to browning. Water stress appeared to affect rambutan pericarp tissue in much the same manner as senescence.

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