Postharvest L-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit
Efficacy of l-cysteine as an anti-browning agent was investigated on 'Gola'litchi fruit. Fruit
were treated with its different concentrations (0.0, 0.25, 0.50, 0.75 and 1.0%) and stored at …
were treated with its different concentrations (0.0, 0.25, 0.50, 0.75 and 1.0%) and stored at …
Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit
The availability of fruit like litchi has been limited by variability in yield, alternate bearing,
seasonal differences and most commonly post harvest problems. The litchi fruit has a very …
seasonal differences and most commonly post harvest problems. The litchi fruit has a very …
Reducing postharvest pericarp browning and preserving health promoting compounds of litchi fruit by combination treatment of salicylic acid and chitosan
Abstract Litchi (Litchi chinensis Sonn.) is one of the important fruit crops of the subtropical
region. The fruit is highly perishable in nature and losses its commercial value within 1–2 …
region. The fruit is highly perishable in nature and losses its commercial value within 1–2 …
Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi
Pericarp browning is the most important postharvest problem in litchi (Litchi chinensis
Sonn.), which reduces the commercial acceptability and shelf life of fruit. In the present …
Sonn.), which reduces the commercial acceptability and shelf life of fruit. In the present …
Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit
Pericarp browning is known as one of the leading problems during the supply chains of litchi
fruit. The effects of pre-storage kojic acid (KA) application on pericarp browning, activities of …
fruit. The effects of pre-storage kojic acid (KA) application on pericarp browning, activities of …
Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored 'Gola'litchi fruit
Antibrowning effect of methionine was investigated on litchi fruit. Fruit were treated with
0.25% methionine and kept under cold-storage at 5±1° C for 28 d. Methionine treatment …
0.25% methionine and kept under cold-storage at 5±1° C for 28 d. Methionine treatment …
Enhancement of shelf-life of food items via immobilized enzyme nanoparticles on varied supports. A sustainable approach towards food safety and sustainability
This study was designed to extend the shelf life of fruits and vegetables through a novel
technique based on utilization of microbially driven enzyme glucose oxidase and casting a …
technique based on utilization of microbially driven enzyme glucose oxidase and casting a …
Browning reactions in foods
Food products undergo enzymatic and non-enzymatic browning due to reactions among
amino acids and proteins with simple/complex carbohydrate, oxidized phenolic clusters, and …
amino acids and proteins with simple/complex carbohydrate, oxidized phenolic clusters, and …
Effect of storage conditions on phenolic profiles and antioxidant activity of litchi pericarp
M Deng, Y Deng, L Dong, Y Ma, L Liu, F Huang, Z Wei… - Molecules, 2018 - mdpi.com
Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4° C
for seven days and at room temperature (RT) for 72 h were evaluated in this study. The …
for seven days and at room temperature (RT) for 72 h were evaluated in this study. The …
Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice
C Zhou, Y Hu, Y Zhou, H Yu, B Li, W Yang, X Zhai… - Food Chemistry, 2024 - Elsevier
This study investigated the effectiveness of cold-plasma treatment using air and argon as
input gas on deactivation of lipolytic enzymes in lightly-milled-rice (LMR). The results …
input gas on deactivation of lipolytic enzymes in lightly-milled-rice (LMR). The results …