Combined Application of Malic Acid and Lycopene Maintains Content of Phenols, Antioxidant Activity, and Membrane Integrity to Delay the Pericarp Browning of Litchi Fruit During Storage

Combined Application of Malic Acid and Lycopene Maintains Content of Phenols, Antioxidant Activity, and Membrane Integrity to Delay the Pericarp Browning of Litchi Fruit During Storage

Litchi fruit contains abundant polyphenols and is susceptible to browning after harvest. Herein the combined treatments of malic acid (MA) and lycopene (LYC) to delay the development of browning in litchi fruit stored at room temperature (25°C) and low temperature (4°C) was investigated. The results...

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Bibliographic Details
Main Authors: Hua Huang, Ling Wang, Fangcheng Bi, Xu Xiang
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-03-01
Series:Frontiers in Nutrition
Subjects:
litchi fruit
pericarp browning
phenols
antioxidant activity
membrane integrity
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.849385/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.849385/full

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