The effect of desulfurization on the postharvest quality and sulfite metabolism in pulp of sulfitated “Feizixiao” Litchi (<i>Litchi chinensis</i> Sonn.) fruits

Luo, Tao; Li, Shuangshuang; Han, Dongmei; Guo, Xiaomeng; Shuai, Liang; Wu, Zhongjie

doi:10.1002/fsn3.1008

Cited by 12 publications

(8 citation statements)

References 38 publications

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“…is a perishable subtropical fruit that is widely cultivated in Asian countries. Litchi fruit is favored by consumers due to its attractive color, unique flavor, rich nutrition, and health benefits (Luo et al, 2019). Therefore, litchi is an important economic crop in China with strong competitiveness in the global market (Ghosh, 2001;Jiang et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Analysis of metabolomics associated with quality differences between room‐temperature‐ and low‐temperature‐stored litchi pulps

Guo

Luo

Han

et al. 2019

Food Science & Nutrition

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Studies on how temperature affects the postharvest quality of litchi have focused mainly on pericarp browning but rarely on the metabolites in postharvest litchi pulp. In this study, the differences in respiration rates, total soluble solid content, and titratable acid content demonstrated that room and low temperatures have different effects on the quality of “Feizixiao” litchi pulp. UHPLC‐ESI‐QTOF‐MS/MS analysis was performed to compare the differentially expressed metabolites (DEMs) in litchi pulp after 8 days of storage at room temperature (RT‐8 d) with those in litchi pulp after 28 days of storage at low temperature (LT‐28 d). Nineteen carbohydrates (phosphohexoses, sorbitol, and mannose), fifteen acids, seven amino acids, nine energy metabolites and nucleotides, and six aliphatic and secondary metabolites were identified as common DEMs in RT‐8 d and LT‐28 d pulps. These findings indicated active fructose and mannose metabolism and increased catabolism of nicotinate, nicotinamide, alanine, aspartate, and glutamate. Four carbohydrates (mainly phosphohexoses), five acids, ten amino acids, three aliphatic and secondary metabolites, and one hormone were identified as unique DEMs in RT‐8 d pulp, the consumption of key metabolites in glycolysis and the tricarboxylic acid cycle, and accumulation of phenylalanine, tyrosine, and tryptophan. Active consumption of nucleotide metabolites and biosynthesis of aliphatics in LT‐28 d pulp were indicated by unique DEMs (eleven carbohydrates, four acids, seven amino acids, seven energy metabolites and nucleotides, and six aliphatic and secondary metabolites). These results provided an unambiguous metabolic fingerprint, thereby revealing how room and low temperatures differentially influenced the quality of litchi pulp.

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Section: Introductionmentioning

confidence: 99%

Analysis of metabolomics associated with quality differences between room‐temperature‐ and low‐temperature‐stored litchi pulps

Guo

Luo

Han

et al. 2019

Food Science & Nutrition

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“…Polyphenol treatment can also reduce the respiration rate and weight loss in litchi fruit during storage (Z. Su et al., 2019). Sulfur fumigation leads to a lower respiration rate, while desulfurization led to a recovery of the respiration rate (Luo et al., 2019). A hot water treatment (70°C, 20 s) greatly reduced respiration rate, which is further reduced by acid dipping (Fang et al., 2013).…”

Section: Postharvest Physiologymentioning

confidence: 99%

Litchi postharvest physiology and handling

Huang,

Paull,

Wang

2024

Crop Science

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Litchi (Litchi chinensis Sonn.) fruit, with its bright red color and sweet and juicy aril, is an important fruit crop in Asia, Africa, Australia, and South America. A major cause of the postharvest loss of litchi fruit is browning and decay. Chlorophyll breakdown and flavonoid synthesis occur simultaneously during the maturation of this nonclimacteric fruit. However, once litchi fruit is harvested, pericarp desiccation and membrane breakdown occur, which leads to browning with the rate of browning and later microcracking paralleling water loss rate. In addition, chilling injury can contribute to and increase pericarp browning and membrane leakage. Polyphenol oxidase and peroxidase are possibly key enzymes in the early stages of browning. An increase in the leakage of the pericarp membrane also occurs that correlates with browning. Many chemical treatments have been evaluated to retard pericarp browning, such as melatonin, hot water, acidified calcium sulfate (ACS), adenosine triphosphate, and tea seed oil. During long distance transportation, chemical treatments that involve sulfur are used, including SO2 fumigation, acid dip after SO2 fumigation, SO2 fumigation and sulfur sheet package, or SO2 fumigation followed by controlled atmosphere (CA), if approved by the importing country. Other treatments that avoid the use of SO2 include melatonin, ACS, and hot water brushing combined with an acid dip, CA, and modified atmosphere packaging. Anthracnose is a common disease that accelerates browning and decay. Penicillium species as a saprophyte is also common with fruit infection occurring in the field, during harvest, in the packhouse, cold rooms, and shipping containers. Sulfur sheet or CA is used to reduce fruit rot after SO2 fumigation and Sportak (prochloraz) for the control of penicillium. However, a replacement for postharvest SO2 use is still urgently needed.

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“…At the same time, people have always liked lychee because of its high nutritional value, unusual taste, and bright color. It is one of the most popular tropical and subtropical fruits internationally [3][4][5]. As lychee farming has expanded, so has the incidence of diseases and pests.…”

Section: Introductionmentioning

confidence: 99%

Dissipation and Safety Analysis of Dimethomorph Application in Lychee by High-Performance Liquid Chromatography–Tandem Mass Spectrometry with QuEChERS

Wang,

Liu

et al. 2024

Molecules

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This study presents a method for analyzing dimethomorph residues in lychee using QuEChERS extraction and HPLC-MS/MS. The validation parameters for this method, which include accuracy, precision, linearity, and recovery, indicate that it meets standard validation requirements. Following first-order kinetics, the dissipation dynamic of dimethomorph in lychee was determined to range from 6.4 to 9.2 days. Analysis of terminal residues revealed that residues in whole lychee were substantially greater than those in the pulp, indicating that dimethomorph residues are predominantly concentrated in the peel. When applied twice and thrice at two dosage levels with pre-harvest intervals (PHIs) of 5, 7, and 10 days, the terminal residues in whole lychee ranged from 0.092 to 1.99 mg/kg. The terminal residues of the pulp ranged from 0.01 to 0.18 mg/kg, with the residue ratio of whole lychee to pulp consistently exceeding one. The risk quotient (RQ) for dimethomorph, even at the recommended dosage, was less than one, indicating that the potential for damage was negligible. This study contributes to the establishment of maximum residue limits (MRLs) in China by providing essential information on the safe application of dimethomorph in lychee orchards.

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The effect of desulfurization on the postharvest quality and sulfite metabolism in pulp of sulfitated “Feizixiao” Litchi (Litchi chinensis Sonn.) fruits

Cited by 12 publications

References 38 publications

Analysis of metabolomics associated with quality differences between room‐temperature‐ and low‐temperature‐stored litchi pulps

Analysis of metabolomics associated with quality differences between room‐temperature‐ and low‐temperature‐stored litchi pulps

Litchi postharvest physiology and handling

Dissipation and Safety Analysis of Dimethomorph Application in Lychee by High-Performance Liquid Chromatography–Tandem Mass Spectrometry with QuEChERS

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