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Background Pericarp browning is a critical problem resulting in reduced commercial value and shelf life of longan fruit. Results Two non-protein amino acids, α-aminoisobutyric acid (AIB) and β-aminoisobutyric acid (BAIB) at 100 and 1 mM were applied to longan fruit prior to storage for up to 8 days at 25 °C respectively. Contents of the major five phenolics (gallic acid, catechin, corilagin, epicatechin...
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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