Cysteine pre-treatment could be promising for managing browning, and conserving litchi fruit quality under CA-storage

Litchi fruit were treated with methionine [(0.25%) MN] and cysteine [(025%) CN] alone or in combination, and kept under 1% O2 + 5% CO2 controlled atmosphere (CA) at 5 ? 1?C for 28 days. Among different treatments, CN was most effective to inhibit browning, than MN and CN + MN under CA conditions. Application of 0.25% CN significantly delayed browning index, reduced disease incidence, weight loss, malondialdehyde (MDA) contents, electrolyte leakage, hydrogen peroxide (H2O2), superoxide anion (O2??) and polyphenol oxidase (PPO) and peroxidase (POD) activities with higher contents of total anthocyanins under CA-storage. In addition, 0.25% CN treatment showed higher contents of ascorbic acid, total phenolics (TPC), and 2,2?diphenyl?1?picrylhydrazyl?radical scavenging capacity and activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) enzymes having maintained quality attributes. Therefore, 0.25% CN pre-treatment could be considered a promising way for managing browning, and conserving litchi fruit quality under CA-storage. SourcesPostharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruitSajid Ali, Ahmad Sattar Khan, Aman Ullah Malik, Aamir Nawaz & Muhammad Shahidhttps://doi.org/10.1111/jfbc.12746Wiley Online LibraryPicture by?11 Amazing Health Benefits of Lychee Fruit