naa a22 4500 510726917 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-011-0762-9 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0762-9 Vital Characteristics of Litchi ( Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars [Elektronische Daten] [Mareike Reichel, Rini Triani, Julia Wellhöfer, Pittaya Sruamsiri, Reinhold Carle, Sybille Neidhart] To assess the fruit-specific determinants of pericarp browning, litchi pericarp was characterized in terms of appearance, the polyphenol pattern as specified by HPLC-DAD-MS n without and after thiolysis, and the activities of polyphenol oxidase (PPO) and peroxidase (POD) by exploring "Kwang Jao,” "O-Hia,” "Kim Cheng,” and "Chacapat” fruit on the respective harvest day, "Hong Huey” fruit also throughout 52days of cold storage (5°C, 95% relative humidity). At harvest, PPO activity was maximum for "Kim Cheng” pericarp (126μkat/hg), whereas POD activity was striking for that of "O-Hia” (512μkat/hg, including membrane-bound isoforms). Flavan-3-ol and proanthocyanidin patterns were consistent for all cultivars. However, cultivars with sharp-pointed and round-obtuse protuberances differed in pericarp anthocyanin and flavonol glycosylation patterns. The molar ratio of cyanidin 3-O-rutinoside to its glucoside was ≤6:1 for "Hong Huey” and "Kwang Jao,” but ≥43:1 for "Kim Cheng” and "Chacapat” pericarp. Long-term storage gave evidence of two key processes involved in pericarp browning: (1) PPO-mediated oxidation of abundant (−)-epicatechin (1.4-2.0g/hg), resulting in dark brown pigments, and (2) microcrack-induced formation of light brown surface scurf, supposably with involvement of POD. Accordingly, an improved scheme for litchi pericarp browning was proposed. As regards recommendable postharvest concepts for each cultivar, "Chacapat” suited most for long-distance transports due to its overall low susceptibility to pericarp browning. Properties of "O-Hia” litchi, being prone to surface scurf formation, suggested preferred distribution via domestic markets. High contents of flavonols (e.g., quercetin glycosides, 166mg/hg) and A-type-linked procyanidins (e.g., procyanidin A2, 1,092mg/hg) qualified pericarp of "Hong Huey” litchi as raw material for polyphenol extracts exerting antioxidant properties. Springer Science+Business Media, LLC, 2012 Enzymatic browning nationallicence Flavonoids nationallicence Fresh fruit nationallicence Peroxidase nationallicence Polyphenol oxidase nationallicence By-product valorization nationallicence Reichel Mareike Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut Triani Rini Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut Wellhöfer Julia Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut Sruamsiri Pittaya Department of Crop Science and Natural Resources, Faculty of Agriculture, Chiang Mai University, 50200, Chiang Mai, Thailand aut Carle Reinhold Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut Neidhart Sybille Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1191-1206 1935-5130 6:5<1191 2013 6 11947 https://doi.org/10.1007/s11947-011-0762-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0762-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Reichel Mareike Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Triani Rini Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Wellhöfer Julia Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Sruamsiri Pittaya Department of Crop Science and Natural Resources, Faculty of Agriculture, Chiang Mai University, 50200, Chiang Mai, Thailand aut NATIONALLICENCE 700 1- Carle Reinhold Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Neidhart Sybille Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1191-1206 1935-5130 6:5<1191 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer