ArticleFood science & nutrition2019
The effect of desulfurization on the postharvest quality and sulfite metabolism in pulp of sulfitated "Feizixiao" Litchi (
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 19 citations in OpenAlex.
- Traditional and Non-Conventional Methods of Pre-Treatment of Biological Raw Materials for Drying Food.Foods (Basel, Switzerland) · 2026Review
- Ethephon Treatment Enhanced Postharvest Litchi Fruit Resistance toFoods (Basel, Switzerland) · 2025Article
- Dissipation and Safety Analysis of Dimethomorph Application in Lychee by High-Performance Liquid Chromatography-Tandem Mass Spectrometry with QuEChERS.Molecules (Basel, Switzerland) · 2024Article
- Optimized precooling combined with SOFood science & nutrition · 2020Article
- Analysis of metabolomics associated with quality differences between room-temperature- and low-temperature-stored litchi pulps.Food science & nutrition · 2019Article
- The effect of desulfurization on the postharvest quality and sulfite metabolism in pulp of sulfitated "Feizixiao" Litchi (Food science & nutrition · 2019Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The residual sulfite caused by sulfur fumigation (SF) is a hazard to health and influenced the export trade of litchi. Desulfurization (DS) is a valid chemical method to reduce the residual sulfite. However, the effect of DS on fumigated litchi has not been studied at physiological and molecular level. This study was aimed to evaluate the effect of DS (SF plus 3% desulfurizer) on the postharvest quality, sulfite residue, and the sulfite metabolism in sulfitated "Feizixiao" litchi during the 4°C storage. Results indicated that the DS promoted the color recovery of sulfitated litchi and achieved an effect similar to SF on controlling rot and browning. DS recovered the water content and respiration rate of sulfitated litchi pericarp. Thus, DS improves commodity properties of sulfitated litchi. Moreover, DS greatly reduced sulfite residue especially in pulp and ensured the edible safety of sulfitated litchi. The activities of sulfite oxidase, sulfite reductase, serine acetyltransferase, and
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