Tissue-Specific Browning in Postharvest Litchi Fruit: Comparative Analysis of the Pericarp, Aril, and Seeds.

Sijie Li, Ruihao Zhong, Jinghui Yang, Liyu Fu, Xuequn Pang, Zhaoqi Zhang, Fang Fang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Sijie LiCollege of Horticulture, South China Agricultural University, Guangzhou 510642, China.

Ruihao ZhongState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China.

Jinghui YangCollege of Horticulture, South China Agricultural University, Guangzhou 510642, China.

Liyu FuCollege of Horticulture, South China Agricultural University, Guangzhou 510642, China.

Xuequn PangState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China.ORCID 0000-0003-4522-2152

Zhaoqi ZhangCollege of Horticulture, South China Agricultural University, Guangzhou 510642, China.ORCID 0000-0003-0820-780X

Fang FangCollege of Horticulture, South China Agricultural University, Guangzhou 510642, China.ORCID 0000-0003-1436-4238

Funding

Guangdong Basic and Applied Basic Research Foundation, China 2023A1515012577Guangzhou Science and Technology Project 2023B01J2001National Natural Science Foundation of China 32271924National Natural Science Foundation of China 32302618Rural Revitalization Strategy Special Project of Guangdong Province 2023LZ03The China Agricultural Research System of MOF and MARA CARS-32

6 · The paper itself

Abstract

Although pericarp browning is a major postharvest challenge in litchi fruit, the browning behavior of the aril and seeds remains poorly understood. This study aimed to investigate tissue-specific browning and the underlying mechanisms. Mature litchi fruit were separated into pericarp, aril, and cut seed, stored at 25 °C. Browning occurred predominantly in the pericarp and seeds, while aril showed no visible browning. The pericarp exhibited greater increases in electrolyte leakage (REL) and malondialdehyde (MDA) content than the aril and seeds. The pericarp and seed were rich in total phenolics, flavonoids, and proanthocyanidins (PAs), all of which declined in both the pericarp and seed during browning, whereas PAs were nearly undetectable in aril. Notably, epicatechin (EC) content was higher in the pericarp than in the seed, while catechin (CT) was abundant in seed but absent in pericarp. Laccase (LAC) and peroxidase (POD) activities, along with transcript levels of

Indexed as

browning mechanismlaccaseLitchi chinensis Sonn.phenolic metabolismproanthocyanidins

Identifiers

PMID42737233

DOI10.3390/foods15172989

PMCPMC13565707

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.