Abstract
Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20-25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or browning. Small amounts of malvidin-3-glucoside were also found. Therefore, the major substrates for enzymatic oxidation were apparently flavan-3-ol monomers and dimers and cyanidin-3-glucoside.
| Original language | English |
|---|---|
| Pages (from-to) | 165-172 |
| Number of pages | 8 |
| Journal | Postharvest Biology and Technology |
| Volume | 19 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - Jun 2000 |
| Externally published | Yes |
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Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage. / Zhang, Donglin; Quantick, Peter C.; Grigor, John M.
In: Postharvest Biology and Technology, Vol. 19, No. 2, 06.2000, p. 165-172.Research output: Contribution to journal › Article
TY - JOUR
T1 - Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage
AU - Zhang, Donglin
AU - Quantick, Peter C.
AU - Grigor, John M.
PY - 2000/6
Y1 - 2000/6
N2 - Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20-25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or browning. Small amounts of malvidin-3-glucoside were also found. Therefore, the major substrates for enzymatic oxidation were apparently flavan-3-ol monomers and dimers and cyanidin-3-glucoside.
AB - Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20-25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or browning. Small amounts of malvidin-3-glucoside were also found. Therefore, the major substrates for enzymatic oxidation were apparently flavan-3-ol monomers and dimers and cyanidin-3-glucoside.
U2 - 10.1016/S0925-5214(00)00084-3
DO - 10.1016/S0925-5214(00)00084-3
M3 - Article
VL - 19
SP - 165
EP - 172
JO - Postharvest Biology and Technology
JF - Postharvest Biology and Technology
SN - 0925-5214
IS - 2
ER -