Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.

@article{Zhang2015EnzymaticBA,
  title={Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.},
  author={Zhengke Zhang and Donald J. Huber and Hongxia Qu and Ze Yun and Hui Min Wang and Zihui Huang and Hua Huang and Yueming Jiang},
  journal={Food chemistry},
  year={2015},
  volume={171},
  pages={191-9}
}
'Guiwei' litchi fruit were treated with 5 ga.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 also maintained membrane integrity and reduced oxidative damage, as indicated by a lower relative… CONTINUE READING

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