Abstract
The present study was conducted to investigate the influence of oxalic acid on pericarp browning, biochemical quality, antioxidative and enzymatic changes in litchi cv. “Gola” fruit under extended cold storage, which has not been studied extensively. Postharvest application of 2 mM oxalic acid reduced fruit weight loss and delayed pericarp browning by maintaining higher anthocyanin contents, as compared with control. Activities of polyphenol oxidase and peroxidase enzymes in litchi peel as well as pulp tissues were reduced in fruit treated with 2 mM oxalic acid during 28 days of cold storage. Activities of antioxidative enzymes (superoxide dismutase and catalase) and level of total phenolic contents and total antioxidants in litchi peel as well as pulp tissues were significantly higher in 2 mM oxalic acid-treated fruit. In conclusion, postharvest application of 2 mM oxalic acid significantly delayed pericarp browning and maintained better quality of litchi cv. “Gola” fruit during cold storage. Practical Applications Pericarp browning of litchi fruit is associated with postharvest oxidative stress, which deteriorates its quality, long-term storability and commercial value. Postharvest application of oxalic acid has been found to be a useful strategy to overcome the issue of pericarp browning and enhance antioxidative potential of litchi under low temperature storage; thereby, applicable to commercial supply chains for domestic and export markets. Furthermore, this study may facilitate in understanding the changes in antioxidative potential and enzymatic activities during cold storage with gradual browning in pulp as well as peel tissues of litchi.
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Claims 7
Claim · model-written summary
Oxalic acid reduced litchi fruit weight loss relative to control.
LitchiOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Postharvest application of 2 mM oxalic acid reduced fruit weight loss and delayed pericarp browning by maintaining higher anthocyanin contents, as compared with control.”
t0“litchi cv. “Gola””
Claim · model-written summary
Oxalic acid delayed litchi pericarp browning relative to control.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Postharvest application of 2 mM oxalic acid reduced fruit weight loss and delayed pericarp browning by maintaining higher anthocyanin contents, as compared with control.”
t0“litchi cv. “Gola””
Claim · model-written summary
Oxalic acid maintained higher anthocyanin contents than control.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Postharvest application of 2 mM oxalic acid reduced fruit weight loss and delayed pericarp browning by maintaining higher anthocyanin contents, as compared with control.”
t0“litchi cv. “Gola””
Claim · model-written summary
Oxalic acid reduced polyphenol oxidase activity in peel and pulp over 28 days of cold storage.
- Organ / stage
- peel as well as pulp tissuese0
- Treatment
- 2 mM oxalic acide0
- Outcome
- Activities of polyphenol oxidasee0
- Direction
- reducede0
- Qualifier
- 28 days of cold storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Activities of polyphenol oxidase and peroxidase enzymes in litchi peel as well as pulp tissues were reduced in fruit treated with 2 mM oxalic acid during 28 days of cold storage.”
Claim · model-written summary
Oxalic acid reduced peroxidase activity in peel and pulp over 28 days of cold storage.
- Organ / stage
- peel as well as pulp tissuese0
- Treatment
- 2 mM oxalic acide0
- Outcome
- peroxidase enzymese0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Activities of polyphenol oxidase and peroxidase enzymes in litchi peel as well as pulp tissues were reduced in fruit treated with 2 mM oxalic acid during 28 days of cold storage.”
Claim · model-written summary
Oxalic acid significantly raised superoxide dismutase and catalase activity in peel and pulp.
- Organ / stage
- peel as well as pulp tissuese0
- Treatment
- 2 mM oxalic acid-treated fruite0
- Outcome
- superoxide dismutase and catalasee0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Activities of antioxidative enzymes (superoxide dismutase and catalase) and level of total phenolic contents and total antioxidants in litchi peel as well as pulp tissues were significantly higher in 2 mM oxalic acid-treated fruit.”
Claim · model-written summary
Oxalic acid significantly raised total phenolic contents and total antioxidants in peel and pulp.
- Organ / stage
- peel as well as pulp tissuese0
- Treatment
- 2 mM oxalic acid-treated fruite0
- Outcome
- total phenolic contents and total antioxidantse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Activities of antioxidative enzymes (superoxide dismutase and catalase) and level of total phenolic contents and total antioxidants in litchi peel as well as pulp tissues were significantly higher in 2 mM oxalic acid-treated fruit.”
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See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.