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‘Guiwei’ litchi fruit were treated with 5ga.i.L −1 apple polyphenols (APP) and then stored at 25°C to investigate the effects on pericarp browning. APP treatment effectively reduced pericarp browning and retarded the loss of red colour. APP-treated fruit exhibited higher levels of anthocyanins and cyanidin-3-rutinoside, which correlated with suppressed anthocyanase activity. APP treatment...
The effects of nitric oxide (NO) on enzymatic browning of harvested longan fruit in relation to phenolic metabolisms were investigated. Fruits were dipped for 5min in 1mM sodium nitroprusside (SNP), a nitric oxide donor, then packed in 0.03mm thick polyethylene bags, and finally stored for 6days at 28°C. Changes in pericarp browning and pulp breakdown were evaluated, while total phenol content, activities...
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