Abstract
Pericarp browning considerably reduces the shelf life and value of litchi fruits. This research was aimed to evaluate three browning inhibitors for control of litchi browning. Litchi cv. Hong Huay fruits were dipped in hot water (98 O C) for 30 s prior to soaking in solutions of oxalic, citric and ascorbic acids at 0, 2.5, 5, 10, and 15% for 15 min. They were then stored at room temperature (25 + 1 O C) and 74 % relative humidity for 5 days. The results showed that oxalic acid at a concentration of 10% was the most effective in controlling browning. Hot water dips enhanced the effectiveness of oxalic acid. Dipping in hot water, followed by treatment with oxalic acid, resulted in the retention of pericarp redness and gave the best browning inhibition during the storage time by reducing the activities of polyphenol oxidase and peroxidase and maintaining a high level of total anthocyanins.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
Oxalic acid at 10% was most effective for controlling litchi browning.
- Treatment
- oxalic acid at a concentration of 10%e0
- Outcome
- controlling browninge0
- Direction
- most effectivee0
LitchiNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“oxalic acid at a concentration of 10% was the most effective in controlling browning.”
e1“control of litchi browning”
Claim · model-written summary
Hot-water dips enhanced oxalic acid effectiveness against litchi browning.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water dips enhanced the effectiveness of oxalic acid.”
e1“control of litchi browning”
Claim · model-written summary
Hot water followed by oxalic acid retained pericarp redness and gave the best browning inhibition during storage.
- Treatment
- Dipping in hot water, followed by treatment with oxalic acide0
- Outcome
- retention of pericarp rednesse0
- Direction
- retentione0
- Qualifier
- during the storage timee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dipping in hot water, followed by treatment with oxalic acid, resulted in the retention of pericarp redness and gave the best browning inhibition during the storage time”
e1“control of litchi browning”
Claim · model-written summary
Hot water followed by oxalic acid gave the best browning inhibition through reduced polyphenol oxidase and peroxidase activities.
- Treatment
- Dipping in hot water, followed by treatment with oxalic acide0
- Gene
- polyphenol oxidase and peroxidasee0
- Outcome
- activities of polyphenol oxidase and peroxidasee0
- Direction
- reducinge0
- Qualifier
- best browning inhibition during the storage timee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dipping in hot water, followed by treatment with oxalic acid, resulted in the retention of pericarp redness and gave the best browning inhibition during the storage time by reducing the activities of polyphenol oxidase and peroxidase”
e1“control of litchi browning”
Claim · model-written summary
The hot-water and oxalic-acid treatment maintained high total anthocyanins as part of the browning-inhibition mechanism.
- Treatment
- Dipping in hot water, followed by treatment with oxalic acide0
- Outcome
- level of total anthocyaninse1
- Direction
- maintaininge1
- Qualifier
- highe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dipping in hot water, followed by treatment with oxalic acid”
e1“maintaining a high level of total anthocyanins.”
e2“control of litchi browning”
The same questions in other papers
oxalic acid · disease · LitchiResults agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →heat · molecular: metabolites · LitchiPositive and negative results
1 in the opposite direction
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.