Regulation of browning and senescence of litchi fruit mediated by phenolics and energy status: A postharvest comparison on three different cultivars

•JGHN exhibits slower development of browning as compared to NMC and GW.•Oxidation-enzymes, phenolics and their related genes respond to browning of litchi.•Changes of energy status in litchi fruit accompany with energy-related genes.•Transcript abundant of corresponding genes potentially mark the b...

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Veröffentlicht in:	Postharvest biology and technology 2020-10, Vol.168, p.111280, Article 111280
Hauptverfasser:	Tang, Ruifang, Zhou, Yijie, Chen, Zhongsuzhi, Wang, Ling, Lai, Yongkai, Chang, Sui Kiat, Wang, Yongfei, Qu, Hongxia, Jiang, Yueming, Huang, Hua
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Browning Comparative studies Cultivars Energy Energy balance Energy status Enzymatic activity Enzymes Fruits Genes Litchi chinensis Litchi chinensis Sonn Oxidation Pericarp Pericarp discoloration Phenolic compounds Phenols Polyphenolics Senescence Shelf life Transcript abundant of genes Transcription
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