Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism

Nitric oxide counters ethylene effects on ripening fruits

“…27 NO treatment also improved the shelf life and desirable attributes of banana, 28 tomato 29 and Kiwifruit 30,31 and in some climacteric and non-climacteric fruits ( Table 1).…”

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

“…The browning index (BI) was then determined using the following equations: .0 together with 0.5 g polyvinylpyrrolidone, and followed by centrifugation for 20 min at 12000 and 4 ∘ C (Sigma 3-18K, Sartorius, Germany). The supernatant was collected as the crude enzyme extract and used for the determination of PPO and POD activities [28]. The extractions were repeated for longan pulp.…”

“…PPO activity was recorded by the increase in absorbance at 410 nm for 3 min at 25 ∘ C, using a spectrophotometer (GENESYS 10S UV-Vis, Thermo Scientific, USA). One unit of enzyme activity was defined as the amount that caused a change of 0.001 in the absorbance per minute [28,29].…”

“…The increase in the absorbance at 470 nm was recorded for 2 min. One unit of enzyme activity was defined as the amount that caused a change of 0.01 in the absorbance per minute [28,30]. (5 g) from 20 longan fruits were homogenized in 20 mL of 0.1 M Na borate buffer, pH 8.0 containing 0.5 g polyvinylpyrrolidone, 5 mMmercaptoethanol, and 2 mM EDTA at 4 ∘ C. The homogenate was centrifuged for 20 min at 12000 and 4 ∘ C and supernatant was collected for enzyme assay [28,31].…”

Inhibitory effect of pineapple shell extract and its ultrafiltered fractions on polyphenol oxidase activity and browning in fresh-cut banana slices Efecto inhibidor de extracto de cáscara de piña y sus fracciones ultrafiltradas en la actividad polifenoloxidasa y pardeamiento de rodajas de plátano recién cortadas

“…Various antibrowning agents have been shown to control browning in fresh-cut fruits and vegetables. These include sulfites (Taylor, Higley, & Bush, 1986), cysteine (Bico, Raposo, Morais, & Morais, 2009;Kahn, 1985), sodium chloride (Lu, Luo, Tunner, & Feng, 2007), oxalic acid (Zheng & Tian, 2006), nitric oxide (Duan et al, 2007), ascorbic acid (Bico, Raposon, Morais, & Morais, 2009;Luo & Barbosa-Canovase, 1996), citric acid (Almeida & Nogueira, 1995), and 4-hexylresorcinol (MonsalveGonzalez, Barbosa-Csnovas, McEvily, & Iyengar, 1995). The use of sulfites has been quite successful, but the U.S. Food and Drug Administration has restricted its use due to allergic reactions that are sometimes exhibited by individuals with respiratory ailments (Lozano-de-Gonzalez, Barrett, Wrolstad, & Durst, 1993).…”