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Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage.

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Title: Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage.
Authors: Nanglia, Shilpa1 (AUTHOR), Mahajan, Bal Vipan Chander1 (AUTHOR) mahajanbvc@pau.edu, Singh, Navprem1 (AUTHOR), Kapoor, Swati2 (AUTHOR), Bhullar, Kuldeep Singh3 (AUTHOR), Kaur, Sumanjit4 (AUTHOR), Kumar, Vikas2 (AUTHOR)
Source: Journal of Food Processing & Preservation. May2022, Vol. 46 Issue 5, p1-12. 12p.
Subjects: Phenylalanine ammonia lyase, Fruit storage, Litchi, Pericarp, Polyphenol oxidase
Abstract: Pericarp browning in litchi fruits affects its marketability; therefore, it needs to be addressed using low‐cost postharvest interventions. Current research focuses on the use of different organic acids viz hydrochloric acid (0.25 and 0.5 M), citric acid (0.1 and 0.2 M), ascorbic acid (0.1 M and 0.2 M) along with shellac wax to study pericarp browning and quality characteristics of litchi fruits under cold storage conditions (2–3°C, 90%–95% RH). Among the treatments, HCl (0.5 M) + shellac wax resulted in extended shelf life of 14 days with minimum loss in physiological weight, highest firmness, and minimum decay. Browning index was recorded minimum in 0.25 M HCl + shellac‐treated litchi fruits. Minimum enzymatic activities of polyphenol oxidases (PPO), peroxidase (POD), and phenylalanine ammonia lyase (PAL) assay and maximum retention of bioactive compounds were recorded in HCl + shellac‐treated litchi fruits. Overall, HCl–shellac proved to be most effective in maintaining quality and prolonging shelf life of litchi. Novelty Impact Statement: Hydrochloric acid (0.5M)–shellac wax combination improved shelf life of litchi fruit by 14 days under cold store conditions.Browning index in litchi pericarp reduced significantly upon application of 0.25M hydrochloric acid and shellac wax.Organic acid dip retarded enzymatic activities viz. polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia lyase (PAL) in litchi pericarp. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage.
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  Data: <searchLink fieldCode="AR" term="%22Nanglia%2C+Shilpa%22">Nanglia, Shilpa</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mahajan%2C+Bal+Vipan+Chander%22">Mahajan, Bal Vipan Chander</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> mahajanbvc@pau.edu</i><br /><searchLink fieldCode="AR" term="%22Singh%2C+Navprem%22">Singh, Navprem</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kapoor%2C+Swati%22">Kapoor, Swati</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bhullar%2C+Kuldeep+Singh%22">Bhullar, Kuldeep Singh</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kaur%2C+Sumanjit%22">Kaur, Sumanjit</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kumar%2C+Vikas%22">Kumar, Vikas</searchLink><relatesTo>2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. May2022, Vol. 46 Issue 5, p1-12. 12p.
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  Data: <searchLink fieldCode="DE" term="%22Phenylalanine+ammonia+lyase%22">Phenylalanine ammonia lyase</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+storage%22">Fruit storage</searchLink><br /><searchLink fieldCode="DE" term="%22Litchi%22">Litchi</searchLink><br /><searchLink fieldCode="DE" term="%22Pericarp%22">Pericarp</searchLink><br /><searchLink fieldCode="DE" term="%22Polyphenol+oxidase%22">Polyphenol oxidase</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Pericarp browning in litchi fruits affects its marketability; therefore, it needs to be addressed using low‐cost postharvest interventions. Current research focuses on the use of different organic acids viz hydrochloric acid (0.25 and 0.5 M), citric acid (0.1 and 0.2 M), ascorbic acid (0.1 M and 0.2 M) along with shellac wax to study pericarp browning and quality characteristics of litchi fruits under cold storage conditions (2–3°C, 90%–95% RH). Among the treatments, HCl (0.5 M) + shellac wax resulted in extended shelf life of 14 days with minimum loss in physiological weight, highest firmness, and minimum decay. Browning index was recorded minimum in 0.25 M HCl + shellac‐treated litchi fruits. Minimum enzymatic activities of polyphenol oxidases (PPO), peroxidase (POD), and phenylalanine ammonia lyase (PAL) assay and maximum retention of bioactive compounds were recorded in HCl + shellac‐treated litchi fruits. Overall, HCl–shellac proved to be most effective in maintaining quality and prolonging shelf life of litchi. Novelty Impact Statement: Hydrochloric acid (0.5M)–shellac wax combination improved shelf life of litchi fruit by 14 days under cold store conditions.Browning index in litchi pericarp reduced significantly upon application of 0.25M hydrochloric acid and shellac wax.Organic acid dip retarded enzymatic activities viz. polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia lyase (PAL) in litchi pericarp. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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        Value: 10.1111/jfpp.16535
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      – Code: eng
        Text: English
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        PageCount: 12
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      – SubjectFull: Phenylalanine ammonia lyase
        Type: general
      – SubjectFull: Fruit storage
        Type: general
      – SubjectFull: Litchi
        Type: general
      – SubjectFull: Pericarp
        Type: general
      – SubjectFull: Polyphenol oxidase
        Type: general
    Titles:
      – TitleFull: Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage.
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            NameFull: Nanglia, Shilpa
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            NameFull: Mahajan, Bal Vipan Chander
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            NameFull: Singh, Navprem
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            NameFull: Kapoor, Swati
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            NameFull: Bhullar, Kuldeep Singh
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            – D: 01
              M: 05
              Text: May2022
              Type: published
              Y: 2022
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              Value: 46
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