ArticleFood science & nutrition2021
Postharvest melatonin treatment inhibited longan (
Article in Food science & nutrition, 2021. 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, 41 citations in OpenAlex.
- GAFoods (Basel, Switzerland) · 2023Article
- Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit.International journal of molecular sciences · 2023Article
- Crosstalk between melatonin and reactive oxygen species in fruits and vegetables post-harvest preservation: An update.Frontiers in nutrition · 2023Review
- A Comprehensive Analysis of Physiologic and Hormone Basis for the Difference in Room-Temperature Storability between 'Shixia' and 'Luosanmu' Longan Fruits.Plants (Basel, Switzerland) · 2022Article
- Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process.Frontiers in nutrition · 2022Article
- Postharvest melatonin treatment inhibited longan (Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Postharvest melatonin treatments have been reported to improve the quality and storability, especially to inhibit browning in many fruits, but the effect had not been systematically investigated on longan fruit. In this study, the effect of 0.4 mM melatonin (MLT) dipping on the quality and pericarp browning of longan fruits stored at low temperature was investigated. The MLT treatment did not influence the TSS content of longan fruits but lead to increased lightness and h° value while decreased a* value of pericarp. More importantly, the treatment significantly delayed the increase in electrolyte leakage and malonaldehyde accumulation, inhibited the activities of polyphenol oxidase and peroxidase, and thus retarded pericarp browning. In addition, the treatment significantly inhibited the production of O
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Registered trials
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