ArticleFrontiers in nutrition2022
Combined Application of Malic Acid and Lycopene Maintains Content of Phenols, Antioxidant Activity, and Membrane Integrity to Delay the Pericarp Browning of Litchi Fruit During Storage.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 35 citations in OpenAlex.
- Metabolic dynamics of litchi pericarp and pulp during browning: Unraveling differential profiles through temporal clustering and untargeted metabolomics.Food chemistry. Molecular sciences · 2025Article
- Colonization of Serendipita indica enhances resistance against Phoma arachidicola in Arachis hypogaea L.World journal of microbiology & biotechnology · 2025Article
- Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species.Food chemistry: X · 2024Article
- Mechanisms of Litchi Response to Postharvest Energy Deficiency via Energy and Sugar Metabolisms.Foods (Basel, Switzerland) · 2024Article
- Comparative Antioxidant Activity and Untargeted Metabolomic Analyses of Sour Cherry Cultivars Based on Ultra-Performance-Time of Flight-Mass Spectrometry.Plants (Basel, Switzerland) · 2024Article
- Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage.Frontiers in nutrition · 2024Article
- Mechanism of exogenous methyl jasmonate in regulating the quality of fresh-cut Chinese water chestnuts.Frontiers in plant science · 2024Article
- Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants.Antioxidants (Basel, Switzerland) · 2022Article
- Exogenous methyl jasmonate modulates antioxidant activities and delays pericarp browning in litchi.Physiology and molecular biology of plants : an international journal of functional plant biology · 2022Article
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Authors and funding
4 authors at 2 institutions in 1 country.
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Abstract
Litchi fruit contains abundant polyphenols and is susceptible to browning after harvest. Herein the combined treatments of malic acid (MA) and lycopene (LYC) to delay the development of browning in litchi fruit stored at room temperature (25°C) and low temperature (4°C) was investigated. The results showed that the pericarp browning could be alleviated, and the increase of malondialdehyde (MDA) content and relative leakage rate was retarded by the combined MA and LYC during storage. As compared to control, the content of pericarp anthocyanins, flavonoids, and the total phenols maintained higher levels; and the decrease of antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and reducing power were slowed down in treated fruit. The enzyme activity of polyphenol oxidase (PPO) and peroxidase (POD) related to oxidation of polyphenols were depressed by the combined treatments. Furthermore, correlation analysis revealed that the content of phenols in the pericarp negatively affected the changes in the browning index, and was positively related to the DPPH radical scavenging capacity. Taken together, the combined treatments of MA and LYC exhibited potential effects in delaying the pericarp browning of litchi fruit by maintaining the content of polyphenols, antioxidant activity, and membrane integrity.
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