Background Litchi fruit, belongs to Sapindaceae family, is commercially grown for its sweet,
juicy, and nutritional arils in tropical to subtropical parts of the world. During the processing …

Melatonin functions as a pivotal bio-active molecule that is involved in diverse physiological
processes in plants. This study investigated the effects of exogenous melatonin on …

Lychee seeds (LS) and longan seeds (LoS) are excellent sources of phenolic compounds
(PCs) with strong antioxidant activity (AOA). The aim of this study was to optimize the …

The fresh-cut bulbs of the Lanzhou lily (Lilium davidii var. unicolor) experience browning
problems during storage. To solve the problem of browning in the preservation of Lanzhou …

Abstract Litchi (Litchi chinensis Sonn.) fruit easily deteriorates and has a short storage life.
Room temperature storage is widely used during short-distance transportation and sale of …

Litchi pericarp turns brown rapidly after fruit harvest, while the mechanism remains obscure.
The contents of (−)-epicatechin (EC) and procyanidins (PCs) A2/B1/B2/C1 decreased during …

The litchi genome has five anthocyanidin reductase (LcANR) and two leucoanthocyanidin
reductase (LcLAR) members. The high expression of LcANR1a/2a and LcLAR1/2 is …

ABSTRACT A novel starch was isolated from litchi kernel and compared with mango kernel
starch. The properties studies were physicochemical, morphological, pasting, rheological, X …

The mechanisms for physiological senescence in bamboo shoots after harvest remain
unclear. This study investigated physiological changes in Fargesia yunnanensis shoots …

Litchi is prone to pericarp browning after-harvest, which seriously affects the quality of litchi
and causes huge loss. Pericarp browning is closely related to anthocyanin metabolism …