POSTHARVEST BIOLOGY AND TECHNOLOGY
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2025
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IF 6.8
Hua Huang,Hailun Liu,Jiaying Yu
Litchi fruit is prone to rapid pericarp browning, which impacts its marketability. Herein, the application of a natural glycosaminoglycan polysaccharide, chondroitin sulfate to inhibit the development of pericarp browning in litchi fruit was investigated. The results revealed that chondroitin sulfate suppressed browning progression and changes in color indicated by chromaticity values. It markedly reduced the production rates of superoxide anion (O 2 .- ) radical and hydrogen peroxide (H 2 O 2 ), retarded the increase in malondialdehyde (MDA) content and relative electrolyte leakage rate, thereby preserving membrane integrity. Chondroitin sulfate also prevented the decline in total phenols, flavonoids, anthocyanins, and antioxidant activity, as evidenced by maintained scavenging capacity of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power. It enhanced the enzymatic activities of superoxide dismutase (SOD), catalase (CAT), and phenylalanine ammonia lyase (PAL), which are critical for antioxidant defense, while suppressing the activities of oxidative enzymes such as polyphenol oxidase (PPO), peroxidase (POD), and laccase (LAC). Furthermore, chondroitin sulfate modulated the expression levels of key genes such as LcPAL1 , LcANS1, LcANS2 associated with phenol synthesis, and LcPPO1/2, LcPOD1/12, LcLAC2/14 for the oxidative enzymes involved in phenol synthesis. These findings demonstrate that chondroitin sulfate effectively regulates reactive oxygen species (ROS) status and enhances antioxidant activity, underscoring its potential as a natural preservative for extending shelf life of litchi fruit during storage.
研究领域:
植物学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2017
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IF 3.154
Shuyi Li,Yang Liu,Gang Liu,Jingren He,Xinguang Qin,Haochen Yang,Zhongze Hu,Olusola Lamikanra
The bioavailability of A-type procyanidins in vivo has been rarely investigated; as such, this study discusses the effect of A-type linkage and degree of polymerization on the metabolism of procyanidins extracted from litchi pericarp (LPOPC). Sprague–Dawley rats were gavaged with (−)-epicatechin (EC) and LPOPC and sacrificed at different time points after ingestion. A-type linkage procyanidin oligomers inhibited the absorption of EC. Analysis of urinary contents from rats administered with EC, A-type procyanidin dimer (A-2), and A-type procyanidin trimer (A-3) showed distinct native and metabolite profiles for each rat. Rats fed with A-2 and A-3 presented significantly higher levels of shikimic acid and less amount of m(p)-coumaric acid metabolites in vivo and provide insight into the quantitative structure–activity relationship of procyanidin oligomers during metabolism, indicating that procyanidins with A-type linkage could induce an altered metabolic pathway of oligomers in the gastrointestinal system.
研究领域:
药理学
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营养学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
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2020
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IF 4.499
Mukang Luo,Ruifen Zhang,Lei Liu,Jianwei Chi,Fei Huang,Lihong Dong,Qin Ma,Xuchao Jia,Mingwei Zhang
Oligomeric procyanidins (OPC) from lychee pericarp were encapsulated in liposomes using the film dispersion method, and their physicochemical and structural properties, stability and antioxidant activity were determined. Results indicated that liposomes prepared under a 1:15 cholesterol to yolk lecithin ratio, 1:30 OPC to lecithin and 15 g/L Tween-80 generated particles with a size range of 80–100 nm. The highest encapsulation efficiency (90.92 ± 0.47%) was achieved when the OPC load rate was 2%. The liposomes were spherical vesicles, as seen under transmission electron microscopy , and were stable at 4 °C. Metal ions and preservatives at a concentration of 0.5% (m:v) had no significant effect on the particle size and zeta-potential. The encapsulation by a phospholipid bilayer effectively reduced the loss of antioxidant activity of OPC during storage. The ferric ion reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) values of individual OPC decreased by 3.32–35.22%, 20.10–38.08% and 43.56%, respectively, while for OPC-liposomes, these values decreased by 2.75–22.40%, 6.06–17.92% and 12.86%. These results suggest that liposomes offer a feasible option for stabilizing lychee pericarp procyanidins .
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Hua Huang,Hailun Liu,Ling Wang,Xu Xiang
Litchi fruit is susceptible to pericarp browning, which is largely due to the oxidation of phenols in pericarp. However, the response of cuticular waxes to water loss of litchi after harvest is less mentioned. In this study, litchi fruits were stored under ambient, dry, water-sufficient, and packing conditions, while rapid pericarp browning and water loss from the pericarp were observed under the water-deficient conditions. The coverage of cuticular waxes on the fruit surface increased following the development of pericarp browning, during which quantities of very-long-chain (VLC) fatty acids, primary alcohols, and n -alkanes changed significantly. Genes involved in the metabolism of such compounds were upregulated, including LcLACS2 , LcKCS1 , LcKCR1 , LcHACD, and LcECR for elongation of fatty acids, LcCER1 and LcWAX2 for n- alkanes, and LcCER4 for primary alcohols. These findings reveal that cuticular wax metabolism may take part in the response of litchi to water-deficient and pericarp browning during storage.
研究领域:
植物生理学
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园艺学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF PLANT GROWTH REGULATION
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2025
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IF 4.4
Jin Peng,Xu Huiting,Guo Yongjun,Liu Silin,Bai Cuihua,Cao Laixin,Yao Lixian
Feizixiao litchi ( Litchi chinensis Sonn.), the most widely cultivated commercial variety in China, holds significant economic and social value. However, uneven coloration on the fruit surface markedly diminishes its market appeal. This study investigated the effect of foliar application of ZnO (100 mg/L) and TiO 2 (50 mg/L) nanoparticles (NPs) on the color and quality of Feizixiao during fruit expansion, with water sprayed fruits serving as the control. At harvest, fruits treated with ZnO NPs (63.4 ± 9.5%) and TiO 2 NPs (70.4 ± 8.8%) exhibited significantly enhanced skin coloration rates compared to the control (53.3 ± 9.2%). RNA sequencing of pericarp tissues revealed that the genes associated with anthocyanin biosynthetic enzymes (DFR and UFGT) and transcription factors ( MYB, bHLH, WD40 , and NAC ) were upregulated by both ZnO and TiO 2 NPs sprays , leading to enhanced anthocyanidin synthesis and concomitant fruit pigmentation. Meanwhile, ZnO NPs treatment upregulated the expression of genes encoding Mg and Zn transporters, leading to elevated pericarp Mg and Zn. However, TiO 2 NPs spray reduced S assimilation in pericarp by downregulating the expression SULTR3;4 gene, which was negatively associated with enhanced photosynthesis as well as photorespiration. The alteration of pericarp Mg, Zn, and S was conducive to anthocyanidin synthesis and accumulation. Therefore, ZnO NPs treatment promoted fruit pigmentation by increasing pericarp Mg, Zn, Cy3R, and phenolic copigments accumulation (EC, rutin), while TiO 2 NPs spray enhanced coloration by reducing pericarp S and increasing Cy3R and copigments (PC B2, Qu3G, ferulic acid, and Ka3G). Overall, this study offers a viable strategy for improving fruit coloration in litchi.
研究领域:
植物生理学
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农业生物技术
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分子生物学
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果树栽培学
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纳米材料应用
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2017
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IF 2.329
Honest N.E. Kessy,Kai Wang,Lei Zhao,Molin Zhou,Zhuoyan Hu
Enzyme-assisted extraction and biotransformation of phenolic compounds from litchi pericarps were investigated. Pectinase, β-glucosidase and tannase were used individually and sequentially. The effects of various enzymes and hydrolysis conditions on recovery and biotransformation of phenolic compounds were evaluated. The results indicated that the optimum conditions for enzymatic extraction were 3% (w/w) of pectinase, 1% (w/w) of tannase and 1% (w/w) of β-glucosidase, incubation time and temperature were 180 min and 35 °C, respectively. Under these conditions, pectinase treatment was more efficient in liberating phenolic compounds compared to tannase and β-glucosidase. Sequential enzyme treatment produced more phenolic compounds than the untreated litchi pericarps. As revealed by HPLC, apart from the phenolic compounds observed in pectin and pectin–tannase treated litchi pericarps, quercetin was observed in the pectinase-β-glucosidase and pectinase-β-glucosidase-tannase treated samples, indicating that flavonols probably underwent transformation from glycosylated (rutin) to deglycosylated (quercetin) during sequential enzymatic treatments. Ferric reducing antioxidant power, DPPH radical scavenging capacity, and angiotensin I-converting enzyme inhibition capacity of the enzyme produced extracts were significantly improved compared to the untreated sample. These results suggest that enzyme-assisted produced extracts could be a promising ingredient in developing natural functional foods, and in pharmaceutical products against hypertension in humans.
研究领域:
食品科学
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植物化学
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药理学
✓ 已验证
DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
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2020
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IF 4.303
Mingyang He,Zhixing Ge,Min Hong,Qu Hongxia,Xuewu Duan,Yun Ze,Taotao Li,Yueming Jiang
This study investigated the effect of synephrine hydrochloride (Syn-HCl) on litchi pericarp browning and the potential regulating mechanism. Results showed that 0.5 g L −1 Syn-HCl significantly inhibited the development of pericarp browning. Compared to control, Syn-HCl treatment reduced malondialdehyde and H 2 O 2 content and inhibited activities of polyphenol oxidase (PPO) and peroxidase (POD). Meanwhile, Syn-HCl-treated litchi fruit exhibited higher amounts of USFA (unsaturated fatty acids) as well as lower amounts of SFA (saturated fatty acids) through regulating activities of membrane lipids-degrading enzymes: lipase and lipoxygenase. Additionally, higher ratio of USFA to SFA and double bond index were shown in Syn-HCl-treated fruit. Further analysis showed that key genes involved in fatty acid synthesis were also regulated by Syn-HCl treatment. Taken together, these findings indicated that Syn-HCl alleviated litchi pericarp browning resulting from regulation of fatty acid metabolism and maintenance of membrane integrity, which inhibited the enzymatic browning caused by PPO and POD.
研究领域:
植物生理学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2019
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IF 3.927
Li Zheng,Jun-jian Situ,Qing-feng Zhu,Ping-gen Xi,Yin Zheng,Hong-xia Liu,Xiaofan Zhou,Zi-de Jiang
Litchi is an important economic fruit in subtropical countries. The litchi downy blight (LDB) caused by the oomycete Peronophythora litchii severely affects the production and quality of litchi fruit, and is widespread in almost all litchi production regions of China. Therefore, there is an urgent need for effective and sustainable control strategies against LDB. Our previous study showed that Bacillus amyloliquefaciens LI24 and PP19, B. licheniformis HS10, B. pumilus PI26, and Exiguobacterium acetylicum SI17 are promising biocontrol agents (BCAs) in controlling LDB, and their volatile organic compounds (VOCs) could inhibit the growth of P. litchii in vitro . In this study, we found that pre-exposure of litchi fruit to VOCs produced by PP19, SI17 and PI26 can significantly reduce the severity of LDB during 36 h to 72 h post inoculation. We further analyzed VOCs produced from the three BCAs ( i.e. , PP19, SI17, PI26) by solid phase microextraction gas chromatography-mass spectrometry (SPME-GC–MS), and found that their chemical compositions varied substantially over incubation time and between BCAs. In total, 70, 98, 101 chemicals were detected in PP19, SI17, PI26 from 24 to 72 h of incubation, respectively; 17 of them were commonly produced at more than one time points by PP19, and 11 were selected for further study. Two of the compounds 1-(2-Aminophenyl)ethanone (EA) and Benzothiazole (BTH) showed inhibitory activity against both P. litchii on plates and LDB on litchi fruit when the compounds were directly applied, while another compound α-Farnesene (AF) was able to suppress LDB in vivo , but did not exhibit antagonistic activity against the pathogen in vitro , suggesting that it may act through induction of host defense mechanisms. Our results showed that the bacterial VOCs and compounds of BTH or AF could be promising for the control of LDB on harvested litchi fruit.
研究领域:
植物病理学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2020
·
IF 4.303
Taotao Li,Mingyang He,Jun Zeng,Zhongsuzhi Chen,Qu Hongxia,Xuewu Duan,Yueming Jiang
The effect of choline chloride (ChCl) on litchi pericarp browning and the potential regulating mechanism was investigated in this study. Results showed that 1 g L −1 ChCl significantly inhibited the development of pericarp browning and reduced respiration rate of litchi fruit. Meanwhile, choline chloride treatment delayed the programmed cell death (PCD) indicated by lower DNA laddering, inhibition of programmed cell death-related genes expression and higher soluble protein content. Additionally, ChCl treatment maintained higher ATP content and energy charge due to higher level of glycine betaine and regulation of energy metabolism related genes and ATPase activities by ChCl treatment. Finally, higher ATP status in ChCl treated fruit resulted in lower accumulation of reactive oxygen species via enhancing the activities of superoxide dismutase, catalase and ascorbate peroxidase. Taken together, the results obtained in this study suggested that choline chloride reduced pericarp browning of litchi fruit possibly through inhibiting energy deficiency mediated PCD .
研究领域:
植物生理学
·
食品科学
✓ 已验证
DOI
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2025
·
IF 2.8
Qiuyi Li,Fan Li,Yuanfeng Pan,Pingxiong Cai
The antioxidant composite film was prepared by blending the pericarp extract of the Chinese litchi variety “Nuomici” (NLPE) with chitosan (CS). The study examined the impact of various NLPE concentrations (0%, 2%, 5%, 10%, and 15% [w/v]) on the mechanical properties, water vapor barrier, UV–visible light barrier, and antioxidant properties of the CS film. The results indicated that the composite films displayed superior antioxidant and UV-barrier properties, accompanied by lower water vapor permeability coefficients, water content, elongation at break, and tensile strength, compared to the pure CS film. Fourier-transform infrared (FTIR) spectroscopy, SEM, and x-ray diffraction were employed to analyze the hydrogen bonding between CS and NLPE, revealing their excellent compatibility. Furthermore, fruit preservation studies demonstrated that CS composite film containing 5% (w/v) NLPE retarded weight loss and shrinkage of green grapes more effectively than both the pure CS film and the control group without film packaging. Therefore, CS/NLPE film holds significant potential and value for practical applications in food packaging, while also offering a novel approach for the reuse of waste resources and sustainable packaging.
研究领域:
食品科学
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材料科学
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资源再利用
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2022
·
IF 6.59
Feng Nianjie,Tang Fei,Hu Chuanqin,Cheng Lei,Lv Zhejuan,Shen Yang,Li Wei,Xiao Gengsheng,Dong Hao,Wu Qian
Lactic acid bacteria (LAB) have already been used as fermentation strains to enhance the antioxidant capacity of polyphenols. Antioxidant capacity is one of the most important factors to inhibit advanced glycation end product (AGE) formation and could LAB increase the inhibitory capacity of procyanidins on AGEs formation? It was surprising that opposite results were obtained both in simulated food processing and gastrointestinal digestion systems. After incubation with Lactobacillus plantarum (L. plantarum), litchi pericarp oligomeric procyanidins (LPOPCs) were bioconverted to several phenolic acids, which increased the antioxidant activity as expected. However, antiglycation ability and trapping carbonyl compounds capacity both weakened and it might be the primary reason for decreasing the inhibitory effect on AGE formation. Furthermore, it was found that LPOPCs incubated with L. plantarum inhibited the activity of digestive enzymes and thus decreased the digestibility of glycated protein. Our study systematically proposed for the first time that procyanidins bioconversion is an effective means to improve the antioxidant activity but has no remarkable promoting effect on AGEs inhibition.
研究领域:
食品科学
·
生物化学
·
医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
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2011
·
IF 1.045
Hui-Cong Wang,Zhi-Qun Hu,Yan Wang,Hou-Bin Chen,Xu-Ming Huang
The pericarps of 10 litchi cultivars from two production seasons were studied for their phenolic concentrations and composition and activities of anti-oxidation. The total phenolic concentrations in dried litchi pericarp ranged from 51 to 102 g k g −1 . Different cultivars varied considerably in phenolic concentration and composition. Cultivars ‘Nuomici’ exhibited significantly higher concentrations of proanthocyanidins, flavonoids, phenolic acids and therefore total soluble phenolics than the other cultivars, while ‘Lanzhu’ and ‘Guiwei’ had minor values in phenolics. The extracts of litchi pericarp exhibited considerably high ferric reducing antioxidant power (FRAP) and strong activities of 1,1-diphenyl-2-picryhydrazyl (DPPH) scavenging, lipid peroxidation inhibiting, and oxidative DNA damage protection. The crude ethanol extracts of pericarp displayed significantly higher FRAP and stronger DPPH scavenging capacity than butylated hydroxylytoluene (BHT) and catechin. Among the tested cultivars, concentrations of major phenolics had significant linear correlations with FRAP and DPPH scavenging activities. These results indicated that litchi pericarp is rich in natural antioxidant phenolic compounds and different litchi cultivars differed considerably in phenolic concentration and antioxidant activities.
研究领域:
食品科学
·
农业
·
植物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）