Progress of postharvest browning mechanism of longan pericarp and anti-browning preservation techniques
Pericarp browning is a physiological disorder that occurs in longan fruits after harvesting,which seriously affects postharvest storage and marketing of longan and leads to a reduction in market value.Reviewed the mechanisms of postharvest longan pericarp browning,including pericarp water loss,pathogen infestation,reactive oxygen species accumulation,enzymatic browning of phenolics,and energy deficit.Methods of controlling postharvest browning of longan pericarp,including low-temperature storage,heat treatment,air-conditioned storage,irradiation and chemical reagents and other anti-browning and preservation techniques,to provide a reference basis for the control of browning of the peel during postharvest storage and for the extension of the freshness period of longan fruit.
longanpericarp browningstorage and preservationresearch progress
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