Pericarp browning in litchi is a major postharvest problem that drastically affects cosmetic appeal and marketability of fruits. This study explores the efficacy of postharvest treatments involving ultrasound (US) combined with salicylic acid (SA) in mitigating oxidative browning and preserving quality attributes during ambient storage. Results indicate that the combined treatment of US and SA, particularly at a concentration of 2 mM, effectively reduced weight loss, decay incidence, and the production of reactive oxygen species. Furthermore, this combination maintained higher levels of total soluble solids, titratable acidity, phenolic content, antioxidants, and phenylalanine ammonia-lyase activity while suppressed polyphenol oxidase activity. The combined US + SA (2 mM) synergistically delayed the quality deterioration and pericarp browning in litchi during storage.

中文翻译：

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超声波与水杨酸耦合协同调节采后荔枝果皮氧化褐变


荔枝果皮褐变是采后的一个主要问题，严重影响水果的外观吸引力和适销性。本研究探讨了超声波 (US) 与水杨酸 (SA) 相结合的采后处理在减轻氧化褐变和在常温储存期间保持质量属性方面的功效。结果表明，US 和 SA 的联合处理，特别是浓度为 2 mM 时，可有效减少重量损失、腐烂发生率和活性氧的产生。此外，这种组合保持了较高水平的总可溶性固体、可滴定酸度、酚类含量、抗氧化剂和苯丙氨酸解氨酶活性，同时抑制多酚氧化酶活性。 US + SA (2 mM) 组合可协同延缓荔枝在储存期间的品质恶化和果皮褐变。