Alleviation of pericarp browning in harvested litchi fruit by synephrine hydrochloride in relation to membrane lipids metabolism
Mingyang He, Zhixing Ge, Min Hong, Qu Hongxia, Xuewu Duan, Ze Yun, Taotao Li, Yueming Jiang
Topics & Concepts
BrowningChemistryPolyphenol oxidaseLipoxygenaseBiochemistryFatty acidPeroxidaseFood scienceCatechol oxidaseMetabolismPolyunsaturated fatty acidEnzymePostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesPhytochemicals and Antioxidant Activities