Oxidation of (−)-epicatechin is a precursor of litchi pericarp enzymatic browning

Liu, Liang; Cao, Sheng‐Li; Xu, Yujuan; Zhang, Mingwei; Xiao, Gengsheng; Deng, Qianchun; Xie, Bijun

doi:10.1016/j.foodchem.2009.05.019

Cited by 33 publications

(47 citation statements)

References 16 publications

(24 reference statements)

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“…A coupled enzymatic system of anthocyanase and PPO or POD is responsible for degradation based enzymatic browning. Liu et al (2010) recently documented that litchi PPO directly oxidize (−) epicatechin and the oxidative products of (−)-epicatechin in turn catalyze litchi anthocyanin degradation and ultimately leads to browning. Such results have presented the complicative process of browning.…”

Section: Pericarp Browningmentioning

confidence: 99%

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

et al. 2015

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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 short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

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Section: Pericarp Browningmentioning

confidence: 99%

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

et al. 2015

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“…The hue value changed from positive to negative with heating since the cheese browned, but was not affected by salt level or storage time (Table 3). Chroma value (C*) is a way to quantify the saturation or intensity of colour in food, such as fish and fruit (Liu et al, 2010), and may be useful in quantifying the intensity of surface colour changes of cheese after cooking. During storage, chroma values before heating and after HT exhibited an increasing trend from 0 to 1.5% added salt (Table 4).…”

Section: Functional Propertiesmentioning

confidence: 99%

Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

Guo

Hekken

Tomasula

et al. 2011

International Dairy Journal

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“…As PPO and POD are responsible for the pericarp browning of litchi fruit (Jiang et al . 2006; Liu et al . 2010), it was hypothesized that ultrasonic treatment could inhibit the activities of PPO and POD, thereby delaying the pericarp browning of litchi fruit during storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasonic Treatment on Pericarp Browning of Postharvest Litchi Fruit

Chen

Jiang

Yang

et al. 2011

Journal of Food Biochemistry

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Pericarp browning and decline in quality are the major postharvest problems of litchi fruit (Litchi chinensis Sonn.) during storage and transportation. Experiments were conducted to investigate the effects of ultrasonic treatment on pericarp browning and quality of harvested litchi fruit. Fresh fruits of litchi cv. Guiwei were treated with ultrasonic at power of 0 (control) or 120 W for 10 min in water and then stored at room temperature (28C). Application of ultrasonic generally reduced the degradation of litchi anthocyanins and increase in relative leakage rate throughout the storage period, and inhibited the activities of polyphenol oxidase and peroxidase at the early storage stage and, thus, significantly delayed pericarp browning of litchi fruit. However, ultrasonic treatment accelerated the reduction in the amount of total soluble solids and slowed down the increase in total titratable acid. All these results suggest that the application of ultrasonic can effectively control the pericarp browning of postharvest litchi fruit during storage. PRACTICAL APPLICATIONS Litchi fruit has a very short storage life under ambient conditions because of the browning and quality deterioration. Various approaches are now applied to extend the storage life of litchi fruit, such as sulfur fumigation, chitosan coating and acidic treatment. Although sulfur treatment has been adopted widely, sulfur residue remains to be solved. Therefore, a novel postharvest technique ultrasonic sound without hazard to human health is needed urgently. In this study, ultrasonic treatment was used to effectively delay the pericarp browning of harvested litchi fruit. This prospective technique will be helpful to solve the problem of litchi browning from another angle and substitute the chemical approaches of antibrowning to prolong the storage life and control the decay of litchi.

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Oxidation of (−)-epicatechin is a precursor of litchi pericarp enzymatic browning

Cited by 33 publications

References 16 publications

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

Effects of Ultrasonic Treatment on Pericarp Browning of Postharvest Litchi Fruit

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