Strategies to Retard Postharvest Pericarp Browning in Lychee Fruit

  • Sahana Basu
  • Gautam KumarEmail author


Lychee (Litchi chinensis Sonn.) is one of the major commercially valuable fruits with an attractive red colour, sweet taste and aroma. Postharvest pericarp browning is one of the main constraints reducing its market value. Desiccation of pericarp tissues is one of the leading factors for this problem. Desiccation ultimately results in direct interaction and oxidation of pericarp phenolics with polyphenol oxidase (PPO) and peroxidase (POD) enzymes due to loss of cell compartment. Lychee pericarp browning is an ABA-mediated oxidative process, including oxidation of lipids, polyphenols and anthocyanins. The respiratory burst is associated with larger production of reactive oxygen species (ROS), responsible for accelerating the fruit senescence. Postharvest cold storage prolongs litchi shelf life, but storage of lychee at ambient condition after pre-cold storage has not been proven considerably effective. A comprehensive genomic, transcriptomic and metabolomic analyses may help in revealing the molecular background of postharvest senescence of lychee.


Lychee Pericarp browning Polyphenol oxidase (PPO) Peroxidase (POD) Postharvest cold-storage 


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Copyright information

© Springer Nature Singapore Pte Ltd. 2017

Authors and Affiliations

  1. 1.Department of BiotechnologyAssam UniversitySilcharIndia
  2. 2.Department of Life ScienceCentral University of South BiharPatnaIndia

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