ArticleFood chemistry. Molecular sciences2025
Metabolic dynamics of litchi pericarp and pulp during browning: Unraveling differential profiles through temporal clustering and untargeted metabolomics.
Article in Food chemistry. Molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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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1 citing paper in PubMed.
- Tissue-Specific Browning in Postharvest Litchi Fruit: Comparative Analysis of the Pericarp, Aril, and Seeds.Foods (Basel, Switzerland) · 2026Article
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11 authors.
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Abstract
Litchi, valued for its vibrant appearance and nutritional content, undergoes rapid browning of the pericarp (PE), reducing its market value. However, the browning mechanism and the impact of browning on the pulp (PU) are not fully understood. This study, litchi fruits were considered at five browning stages. Untargeted LC-MS metabolomics and cluster analysis revealed more pronounced browning-related metabolic changes in the PE than in the PU, as shown by greater separation in PE via principal component analysis. Overall, 53 differential metabolites in PE and 24 in PU were characterized, including flavonoids and lipids. The correlation analysis results revealed that the metabolites strongly associated with the browning process in the PE were primarily lipid compounds. Pathway analysis indicated that PE browning was associated with flavonoid pathway and lipid metabolism. These findings offered insights into litchi browning metabolism and a basis for improving PE browning delay and post-harvest preservation.
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