Exogenous methyl jasmonate modulates antioxidant activities and delays pericarp browning in litchi

Deshi, Vinayak; Homa, Fozia; Ghatak, Abhijit; Aftab, Mahwish; Mir, Hidayatullah; Öztürk, Burhan; Siddiqui, Mohammed Wasim

doi:10.1007/s12298-022-01230-3

Cited by 13 publications

(3 citation statements)

References 41 publications

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“…Titratable acidity was determined by titration of juice with 0.1 mol·L −1 NaOH [ 24 ]. Specifically, pipette 2 mL of the juice into a triangular flask and titrate with 0.025 mol L −1 NaOH solution; 1% phenolphthalein was used as an indicator.…”

Section: Methodsmentioning

confidence: 99%

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

Kan

Jiang

et al. 2023

Foods

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The primary cause for the limited shelf life of litchi fruit is rapid pericarp browning and decay. This study aims to evaluate the storability of 50 litchi varieties and establish a linear regression model for pericarp browning and decay based on 11 postharvest physical and chemical indices after 9 days of storage at room temperature. The results indicated that the average value of the browning index and decay rate significantly increased to 3.29% and 63.84% of 50 litchi varieties at day 9, respectively. Different litchi varieties showed different variations in appearance indicators, quality indicators, and physiological indicators. Furthermore, principal component analysis and cluster analysis revealed that Liu Li 2 Hao exhibited the highest resistance to storage, whereas Dong Long Mi Li, Jiao Pan Li, E Dan Li 2 Hao, and Ren Shan Li were not resistant. Stepwise multiple regression analysis further demonstrated that the factors were highly correlated with the decay index, with a partial correlation coefficient of 0.437 between the effective index and the decay index. Therefore, pericarp thickness, relative conductivity, pericarp laccase activity, and total soluble solids were significant indicators for the comprehensive evaluation of litchi browning and decay, and relative conductivity was the significant determinant causing fruit browning. These findings provide a new perspective on the sustainable development of the litchi industry.

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Section: Methodsmentioning

confidence: 99%

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

Kan

Jiang

et al. 2023

Foods

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“…Lychee ( Litchi chinensis Sonn.) is a non-climacteric fruit 2 with high nutritional 3 and commercial value, 4 commonly cultivated in tropical and subtropical regions. 5 Lychees are only available for a few months per year and they have very short shelf-life between 2 and 3 days at room temperature.…”

Section: Introductionmentioning

confidence: 99%

Effect of carnauba wax nanoemulsion associated with Syzygium aromaticum and Mentha piperita essential oils as an alternative to extend lychee post-harvest shelf life

Fukuyama,

Duarte,

Pedrino

et al. 2024

Sustainable Food Technol.

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“…In recent years, safe and effective treatments have been developed to meet the increasing demand for maintaining the postharvest quality of litchi fruit. Recently, many substances, such as proanthocyanidin [ 4 ], melatonin [ 5 ], apple polyphenols [ 6 ], fluopyram [ 7 ], methyl jasmonate [ 8 ], benzothiadiazole [ 9 ], and α-lipoic acid [ 10 ] have been used to treat postharvest litchi fruit and achieved good effects.…”

Section: Introductionmentioning

confidence: 99%

Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality

Guo

Liao

Luo

et al. 2023

Foods

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Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay. In this study, we found that calcium chloride (CaCl2) treatment (5 g L−1 CaCl2 solution vacuum infiltration for 5 min) affected the cell wall component contents and cell wall-degrading enzyme activities of litchi fruit during storage at room temperature. CaCl2 treatment significantly increased the contents of Ca2+ and cellulose, while it decreased the water-soluble pectin content, and the activities of polygalacturonase, β-galactosidase, and cellulase in the litchi pericarp. Meanwhile, the treatment resulted in significantly increased contents of Ca2+, water-soluble pectin, ionic-soluble pectin, covalent-soluble pectin and hemicellulose, and upregulated activities of pectinesterase and β-galactosidase, while significantly decreasing the activities of polygalacturonase and cellulase in litchi pulp. The above results indicate that CaCl2 treatment strengthened the cell wall structure of litchi fruit. More importantly, the enzymatic browning of the pericarp, softening of the pulp, and disease incidence were delayed. The treatment had a more pronounced effect on the pericarp than on the pulp. We consider CaCl2 treatment to be a safe and effective treatment for maintaining the postharvest quality of litchi fruit.

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Exogenous methyl jasmonate modulates antioxidant activities and delays pericarp browning in litchi

Cited by 13 publications

References 41 publications

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

Effect of carnauba wax nanoemulsion associated with Syzygium aromaticum and Mentha piperita essential oils as an alternative to extend lychee post-harvest shelf life

Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality

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