Hongxia Qu

TL;DR: It is proposed that APP treatment is a promising safe strategy for controlling postharvest browning of litchi fruit and may be beneficial in scavenging ROS.

TL;DR: In this article, the effects of nitric oxide (NO) on enzymatic browning of harvested longan fruit in relation to phenolic metabolisms were investigated, while total phenol content, activities of phenolic-associated enzymes, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase(PAL), and concentrations of total soluble solids, titratable acidity and ascorbic acid were measured.

TL;DR: Treatment with ATP maintained higher energy levels, inhibited activities of the membrane hydrolysis-related enzymes, reduced membrane lipid peroxidation and helped maintain membrane integrity of the harvested litchi fruit at the early stage of storage, which could account for the inhibition of disease development of P. litchii-inoculated fruit.

TL;DR: The results suggest that senescence of litchi fruit is closely related with energy, and may provide a new strategy to extend fruit shelf life by regulating its energy level.

TL;DR: The impact of energy level on antioxidant properties in relation to pericarp browning and loss of disease resistance of litchi fruit was investigated in this article, where Litchi fruits were vacuum-infiltrated with distiled water (control), 1mM adenosine triphosphate (ATP) and 0.5mM 2,4-dinitrophenol (DNP) under 75kPa for 3min before being inoculated with Peronophythora litchii or not.