Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets. Improved preservation effects of litchi fruit by combining chitosan. Pdf control of pericarp browning and quality retention. Although the initial pericarp browning is primarily a cosmetic problem, it reduces the commercial value of the fruit. After 6 days of storage, the browning index for control fruit was 4. Postharvest control of litchi pericarp browning cv. Results revealed that h2s 2 mm significantly minimized the accumulation of quinone and. The effect of phenolic compound treatment on pericarp browning and electrolyte leakage of litchi fruit was also evaluated and it was observed that application of exogenous litchi phenolics to harvested litchi fruit significantly. However, the fruit rapidly lose their red color during storage and become less attractive in the market. Polyphenol oxidase ppo plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. Litchi is now grown commercially in many countries and production in australia, china, israel, south africa and thailand has expanded markedly in recent years. Cloning and expression analysis of litchi litchi chinensis.
The browning of litchi fruit pericarp caused by water loss was investigated in relation to total phenolic concentration, phenylalanine ammonialyase pal activity. Phenolic composition of litchi fruit pericarp journal of. Sulphur fumigation bleaches the colour of the pericarp. Combinatorial approaches for controlling pericarp browning.
Hong huay fruits were dipped in hot water 98 oc for 30 s prior to soaking in solutions of oxalic, citric and ascorbic acids at 0, 2. Feb 11, 2015 combinatorial approaches for controlling pericarp browning in litchi litchi chinensis fruit combinatorial approaches for controlling pericarp browning in litchi litchi chinensis fruit bhushan, bharat. A large number of approaches have been tried to solve this problem starting from hydrocooling to gamma irradiation but single approach could not suffice for all. Of these treatments, fumigation with sulphur dioxide has been primarily used to prevent litchi pericarp browning ducampcollin et al. Lfp phenolics strongly inhibited linoleic acid oxidation and exhibited a dosedependent freeradical scavenging activity against.
Litchi chinensis, pericarp browning, postharvest management. Application of litchi phenolics reduced the pericarp browning index. Aril decay, ascorbic acid, chitosan coating, litchi fruit, pericarp browning. It is a popular export commodity due to its attractive skin colour and exotic flavour. Pericarp browning is the main problem of postharvest litchi fruit, resulting in an accelerated shelf life and reduced commercial value of the fruit. Evaluation of the antioxidant properties of litchi fruit.
The degradation of deoxyribose by hydroxyl radicals was. Citeseerx full paper evaluation of the antioxidant. During zygotic embryo exc ision, culture secretes polyphenolics which cause browning of explants after oxidation kantharajah et al. Litchi pericarp browning pdf rapid postharvest browning of litchi fruit pericarp is the result of polyphenol oxidase activity underhill and critchley, jiang and fu, jiang. Sodium paraaminosalicylate delays pericarp browning of. Kwai mi by combined treatments of chitosan and organic acids postharvest biology and technology, 2005. However, the rapid postharvest browning of pericarp. Combinatorial approaches for controlling pericarp browning in litchi litchi chinensis fruit j food sci technol. Pericarp browning considerably reduces the shelf life and value of litchi fruits. Effects of packaging and low temperature on shelf life and. At ambient temperature, pericarp started to turn brown after one day whereas it took three weeks to show symptoms of browning at. Biological activity assessment and phenolic compounds. Abstract pericarp browning is the major postharvest problem of litchi litchi chinensis sonn fruit.
Chapter 6 postharvest application of ascorbic acid delays pericarp browning and enhances antioxidative capacity of litchi cv. Epicatechin and atype procyanidins always predominated quantitatively. Cellular localisation of visual browning and oxidative activity studies were conducted to determine the relative significance of polyphenol oxidase ppo and peroxidase pod activities during pericarp browning. Aug 01, 2020 however, litchi fruit is highly perishable during postharvest storage, with 23 d of storage, featured by pericarp browning which seriously shortens the shelflife of litchi fruit chen et al.
Melatonin enhances cold tolerance by regulating energy. Combinatorial approaches for controlling pericarp browning in litchi litchi chinensis fruit. This study was aimed to assess the effect of vacuum infiltrated hydrogen sulfide h2s 1 and 2 mm on pericarp browning associated metabolism and overall quality of litchi fruit during cold storage. However, litchi fruit is highly perishable during postharvest storage, with 23 d of storage, featured by pericarp browning which seriously shortens the shelflife of litchi fruit chen et al. Pdf role of anthocyanins, polyphenol oxidase and phenols in. Biochemical and physiological changes involved in browning. Cloning and expression analysis of litchi litchi chinensis sonn. Oxidation of anthocyanins by polyphenoloxidaseppo andperoxidasepod wasfoundtobe. In this study, the browning index of four litchi cultivars were compared, and the shelflife, from longer to shorter, was feizixiao fxz, jingganghon. Changes in pericarp metabolite profiling of four litchi. Because the red color is an important factor in the attraction of litchi fruit, pericarp browning leads to undesirable appearance and low retail value. All the fruits kept in ambient temperature and in the low temperature without pp bags 4. Pericarp browning, postharvest decay and microcracking are identified as major constraints affecting the commercial.
Lowpressure chromatography, highpressure liquid chromatography, uv. Litchi pericarp browning pdf may 6, 2020 by admin rapid postharvest browning of litchi fruit pericarp is the result of polyphenol oxidase activity underhill and critchley, jiang and fu, jiang. Changes in flavonoids and nonphenolic pigments during ontree. Enzymatic characterization of a laccase from lychee. Pericarp browning is the major postharvest problem of litchi litchi chinensissonn fruit, resulting in reduced commercial value of the fruit. Control of postharvest pericarp browning of litchi litchi chinensis. Nov 09, 2015 105 pericarp and high epicatechin dependent anthocyanin degradation support its central 106 role in pigment breakdown during pericarp browning. Fruit stored at 90% relative humidity rh had the lowest loss of total anthocyanins over the. The effect of temperature on litchi pericarp browning and ppo activity and lcppo expression when stored at 4uc, the postharvest pericarp browning of litchi fruit slowed down and the pericarp browning index was only 0.
Pdf postharvest management on quality retention of. Litchi is a popular fruit for its bright red pericarp and the tasty aril, but its commercial. Further browning is generally associated with the loss of eating quality. Laccase, anthocyanin degradation enzyme, subcellular location, 108 endogenous substrate, litchi fruit, pericarp browning. Pdf postharvest control of litchi pericarp browning cv. Postharvest pericarp browning and quality management of litchi. Apr 24, 2014 the effect of temperature on litchi pericarp browning and ppo activity and lcppo expression.
Litchi is a popular fruit for its bright red pericarp and the tasty aril, but its commercial value is reduced by pericarp browning during storage. The browning of litchi fruit pericarp caused by water loss was investigated in relation to total phenolic concentration, phenylalanine ammonialyase pal activity, reduced glutathione content, polyphenol oxidase ppo and peroxidase pod activities, and peroxide content. We believe that litchi pericarp browning is due to highly localised oxidative activity in the epicarp and upper mesocarp. Pdf combinatorial approaches for controlling pericarp.
Download adobe acrobat reader free software to read pdf files. Biochemical and physiological changes involved in browning of. Kwai mi by combined treatments of chitosan and organic acids. Role of anthocyanin degradation in litchi pericarp browning. Control of postharvest pericarp browning of fruit using 9 different postharvest treatments were studied. These results suggest that litchi pericarp tissue phenolics could be beneficial in scavenging free radicals, maintaining membrane integrity and, thereby inhibiting pericarp browning of litchi fruit. Dec 22, 2011 pericarp browning and decline in quality are the major postharvest problems of litchi fruit litchi chinensis sonn. Enzymatic characterization of a laccase from lychee pericarp.
Litchi pericarp brow ning is a major factor to limit storage and transportation of post harvest litchi fruit. Litchi fruit are prized on the world market for their flavour, semitranslucent white aril and attractive red skin. Oct 15, 2019 pericarp browning is the major postharvest problem of litchi litchi chinensissonn fruit, resulting in reduced commercial value of the fruit. Alleviation of pericarp browning in harvested litchi fruit.
Control of postharvest pericarp browning of litchi litchi. Once harvested the brilliant red pericarp colour deteriorates rapidly, with the pericarp appearing brown within 24 to 48 hours after harvest. However, the bleached fruits gradually regain the pink colour but do not restore the red colour properly. The effect of phenolic compound treatment on pericarp browning and electrolyte leakage of litchi fruit was also evaluated and it was observed that application of exogenous litchi phenolics to harvested litchi fruit significantly prevented pericarp browning and delayed increases in electrolyte leakage. May 06, 2020 litchi pericarp browning pdf may 6, 2020 by admin rapid postharvest browning of litchi fruit pericarp is the result of polyphenol oxidase activity underhill and critchley, jiang and fu, jiang. Nullifying phosphatidic acid effect and controlling. Quality detection of postharvest litchi based on electronic.
Postharvest browning of litchi fruit by water loss and its. Jan 27, 2021 postharvest pericarp browning pb drastically affects acceptability and marketability of litchi fruits. Pdf control of pericarp browning and quality retention of. Pericarp browning is the major postharvest problem of litchi litchi chinensis sonn fruit, resulting in reduced commercial value of the fruit. Phenolic compositions of litchi shoot tips and zygotic. Pericarp browning combined effect of low temperature and thickness of pp bags on pericarp browning of litchi was statistically highly significant supplemental table 1. Download free pdf postharvest control of litchi pericarp browning cv. Apr 25, 2019 the effect of sodium paraaminosalicylate pasna on litchi pericarp browning and the potential regulating mechanism was investigated in this study. As shown in figure 7a, the pericarp browning index of litchi fruit increased rapidly with storage time.
Phenolics were extracted from litchi fruit pericarp lfp tissues, purified and their antioxidant properties analyzed. Pdf postharvest management on quality retention of litchi. Bhushan b1, pal a2, narwal r2, meena vs1, sharma pc1, singh j1. Dec 06, 2020 pericarp browning is the major postharvest problem of litchi litchi chinensissonn fruit, resulting in reduced commercial value of the fruit. Postharvest research on litchi has been ongoing since the 1940s, and there has been a. Besides these orthodiphenolic compounds, minor novel litchi flavonoids included. Combinatorial approaches for controlling pericarp browning in. Water loss desiccation of lychees results in brown spots on the brightred shell pericarp. Physiological changes during the process of pericarp. Alleviation of pericarp browning in harvested litchi fruit by. Under severe conditions or prolonged exposure, the spots enlarge and coalesce until the surface is completely brown. Reversibility of lychee pericarp red color in relation to pericarp ph. Research article open access effect of pyrogallol on the.
The fruit has a rough indehiscent pericarp skin surrounding the succulent, edible aril and a seed in the centre. Phenolic composition of litchi fruit pericarp journal of agricultural. Postharvest browning of lychee fruits is investigated in relation to anthocyanins, polyphenol oxidase ppo and phenols, using a purified ppo, anthocyanin extract and phenolic extract. The pericarp was oven dried at 50c and ground into powder. It was mainly caused by the acumulation of brown pigments resulted from. The browning takes place due to enzymatic reactions and phenolic oxidation. Inhibitory effects of hydrogen sulfide on oxidative damage.
Polyphenols, chlorophylls, and carotenoids were characterized by hplcdadmsn in the pericarp of unripe to overripe hong huey and chacapat litchi fruit at harvest and during subsequent storage 5 c, 90% rh, 21 days. Experiments were conducted to investigate the effects of ultrasonic treatment on pericarp browning and quality of harvested litchi fruit. Pdf role of anthocyanins, polyphenol oxidase and phenols. Dec, 2018 litchi fruit are highly perishable due to rapid pericarp browning having limited postharvest market potential. This research was aimed to evaluate three browning inhibitors for control of litchi browning. Phenolics from litchi fruit pericarp were found to display similar reducing power activity as ascorbic acid. Dec 30, 2019 pericarp browning is the major postharvest problem of litchi litchi chinensissonn fruit, resulting in reduced commercial value of the fruit. Physiological changes during the process of pericarp browning were determined in order to identify the underlying mechanisms. Enzymatic browning was the main reason for the browning process. Pericarp browning is the main limitation to long term marketing and export of litchi fruit. Control of postharvest pericarp browning of litchi. Oct 25, 2017 the present study systematically characterizes a pericarp browning related laccase lcadelac from lychee.
Influence of the use of acids and films in postharvest lychee. Previous studies demonstrated that the loss of membrane integrity was involved in litchi pericarp browning 1. Postharvest research on litchi has been ongoing since the 1940s, and there has been a significant escalation of research in the last 20 years. Lychee ppo cannot oxidise the degradation of anthocyanins, but the presence of phenolic extract stimulates pigment degradation by ppo, leading to the development of brown pigments. Nov 01, 2001 pericarp browning is the main problem of postharvest litchi fruit, resulting in an accelerated shelf life and reduced commercial value of the fruit. Ishs iv international symposium on lychee, longan and other sapindaceae fruits overview. The high sensitivity of the enzyme to low ph and several inhibitors, such as so 2, l.
Download adobe acrobat reader free software to read pd. Total anthocyanin concentration decreased with pericarp desiccation. In the year of 2010, the planting area of litchi was approximately 552,000 hectares and the fruit yield was 1. The extraction procedure was modified from lourith et al. Litchi litchi chinensis, sapindaceae is a nonclimacteric subtropical fruit that, once harvested, loses its red pericarp color because of browning reactions probably involving polyphenols. When stored at 4c, the postharvest pericarp browning of litchi fruit slowed down and the pericarp browning index was only 0. Decreases in tss and ta of litchi are mainly due to respiration that consumes the nutrient substances of fresh litchi feng et al. Feb 20, 2019 pericarp browning of litchi fruit depends upon storage temperature. Anthocyanin decolorisation and its role in lychee pericarp browning.
In addition, pericarp browning seriously reduces the commercial values of litchi fruit, because pericarp color is the main indicator of the. However, it can be delayed by exogenous antibrowning treatments and suitable storage environment. The pericarp browning is an important physiological index during the postharvest storage, which seriously shortens the shelflife of litchi fruit. The flavor of the arils within browned fruit may or may not be adversely affected. The major limitation in litchi marketing is the rapid loss of this red color after harvest, along with pericarp browning zhang et al. Changes in flavonoids and nonphenolic pigments during on. As ppo and pod activities were significantly higher in this tissue and browning was not observed when both enzymes were selectively inhibited, it is postulated that both ppo and pod activities are associated with litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half.
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