BIBLIOTECA HORTICULTURA

BIBLIOTECA HORTICULTURA

Cysteine pre-treatment could be promising for managing browning, and conserving litchi fruit quality under CA-storage

Cysteine pre-treatment could be promising for managing browning, and conserving litchi fruit quality under CA-storage

Sajid Ali et al., Wiley Online Library

Litchi fruit were treated with methionine [(0.25%) MN] and cysteine [(025%) CN] alone or in combination, and kept under 1% O2 + 5% CO2 controlled atmosphere (CA) at 5 ± 1ºC for 28 days.

Among different treatments, CN was most effective to inhibit browning, than MN and CN + MN under CA conditions.

Application of 0.25% CN significantly delayed browning index, reduced disease incidence, weight loss, malondialdehyde (MDA) contents, electrolyte leakage, hydrogen peroxide (H2O2), superoxide anion (O2–•) and polyphenol oxidase (PPO) and peroxidase (POD) activities with higher contents of total anthocyanins under CA-storage.

In addition, 0.25% CN treatment showed higher contents of ascorbic acid, total phenolics (TPC), and 2,2–diphenyl–1–picrylhydrazyl–radical scavenging capacity and activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) enzymes having maintained quality attributes.

Therefore, 0.25% CN pre-treatment could be considered a promising way for managing browning, and conserving litchi fruit quality under CA-storage.


Sources
Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit
Sajid Ali, Ahmad Sattar Khan, Aman Ullah Malik, Aamir Nawaz & Muhammad Shahid
https://doi.org/10.1111/jfbc.12746
Wiley Online Library


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