ArticleFoods (Basel, Switzerland)2023
Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (
Article in Foods (Basel, Switzerland), 2023. 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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Who cites it
6 citing papers in PubMed, 15 citations in OpenAlex.
- Tissue-Specific Browning in Postharvest Litchi Fruit: Comparative Analysis of the Pericarp, Aril, and Seeds.Foods (Basel, Switzerland) · 2026Article
- UV-C Irradiation Enhances Antioxidant Capacity and Delays Postharvest Shrinkage of Passion Fruit.Foods (Basel, Switzerland) · 2026Article
- Metabolic dynamics of litchi pericarp and pulp during browning: Unraveling differential profiles through temporal clustering and untargeted metabolomics.Food chemistry. Molecular sciences · 2025Article
- Development and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation.Foods (Basel, Switzerland) · 2025Article
- Hydrogen sulfide alleviates pericarp browning in lichi fruit by modulating energy and sugar metabolisms.Frontiers in plant science · 2024Article
- Genome-Wide Development of Polymorphic SNP Markers and Evaluation of Genetic Diversity of Litchi (Plants (Basel, Switzerland) · 2023Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
Abstract
The primary cause for the limited shelf life of litchi fruit is rapid pericarp browning and decay. This study aims to evaluate the storability of 50 litchi varieties and establish a linear regression model for pericarp browning and decay based on 11 postharvest physical and chemical indices after 9 days of storage at room temperature. The results indicated that the average value of the browning index and decay rate significantly increased to 3.29% and 63.84% of 50 litchi varieties at day 9, respectively. Different litchi varieties showed different variations in appearance indicators, quality indicators, and physiological indicators. Furthermore, principal component analysis and cluster analysis revealed that Liu Li 2 Hao exhibited the highest resistance to storage, whereas Dong Long Mi Li, Jiao Pan Li, E Dan Li 2 Hao, and Ren Shan Li were not resistant. Stepwise multiple regression analysis further demonstrated that the factors were highly correlated with the decay index, with a partial correlation coefficient of 0.437 between the effective index and the decay index. Therefore, pericarp thickness, relative conductivity, pericarp laccase activity, and total soluble solids were significant indicators for the comprehensive evaluation of litchi browning and decay, and relative conductivity was the significant determinant causing fruit browning. These findings provide a new perspective on the sustainable development of the litchi industry.
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