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dc.contributor.authorMareike Reichelen_US
dc.contributor.authorRini Trianien_US
dc.contributor.authorJulia Wellhöferen_US
dc.contributor.authorPittaya Sruamsirien_US
dc.contributor.authorReinhold Carleen_US
dc.contributor.authorSybille Neidharten_US
dc.description.abstractTo assess the fruit-specific determinants of pericarp browning, litchi pericarp was characterized in terms of appearance, the polyphenol pattern as specified by HPLC-DAD-MSnwithout and after thiolysis, and the activities of polyphenol oxidase (PPO) and peroxidase (POD) by exploring "Kwang Jao," "O-Hia," "Kim Cheng," and "Chacapat" fruit on the respective harvest day, "Hong Huey" fruit also throughout 52 days of cold storage (5 °C, 95% relative humidity). At harvest, PPO activity was maximum for "Kim Cheng" pericarp (126 μkat/hg), whereas POD activity was striking for that of "O-Hia" (512 μkat/hg, including membrane-bound isoforms). Flavan-3-ol and proanthocyanidin patterns were consistent for all cultivars. However, cultivars with sharp-pointed and round-obtuse protuberances differed in pericarp anthocyanin and flavonol glycosylation patterns. The molar ratio of cyanidin 3-O-rutinoside to its glucoside was ≤6:1 for "Hong Huey" and "Kwang Jao," but ≥43:1 for "Kim Cheng" and "Chacapat" pericarp. Long-term storage gave evidence of two key processes involved in pericarp browning: (1) PPO-mediated oxidation of abundant (-)-epicatechin (1. 4-2. 0 g/hg), resulting in dark brown pigments, and (2) microcrack-induced formation of light brown surface scurf, supposably with involvement of POD. Accordingly, an improved scheme for litchi pericarp browning was proposed. As regards recommendable postharvest concepts for each cultivar, "Chacapat" suited most for long-distance transports due to its overall low susceptibility to pericarp browning. Properties of "O-Hia" litchi, being prone to surface scurf formation, suggested preferred distribution via domestic markets. High contents of flavonols (e. g., quercetin glycosides, 166 mg/hg) and A-type-linked procyanidins (e. g., procyanidin A2, 1,092 mg/hg) qualified pericarp of "Hong Huey" litchi as raw material for polyphenol extracts exerting antioxidant properties. © 2012 Springer Science+Business Media, LLC.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectChemical Engineeringen_US
dc.titleVital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivarsen_US
article.title.sourcetitleFood and Bioprocess Technologyen_US
article.volume6en_US Hohenheimen_US Mai Universityen_US Teknologi Bandungen_US
Appears in Collections:CMUL: Journal Articles

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