Post-harvest browning of litchi is a common phenomenon that occurs due to enzymatic and non-enzymatic reactions. Enzymatic primarily caused by polyphenol oxidase (PPO) activity, leading the formation brown pigments. Non-enzymatic Maillard reaction between reducing sugars amino acids. Factors such as temperature, humidity, mechanical damage can accelerate browning. Proper handling, storage, use ...

Development of the effective canopy architecture management for optimum light interception, and planting density on significant yield fruit quality Litchi cv. Shahi was investigated. The litchi Shahi, planted in square system at 2 × 2, 3 3, 4 4, 5 5, 6 8 m (control), showed average interception higher upper part canopy. Flowering attributes (number panicles, panicle length, number flowers yield...

Litchi is a popular summer fruit in Bangladesh and the production of litchi increasing day by day. However, procedure not problem free venture. The Meherpur district suitable place for commercial cultivation litchi. Thus, present study was conducted to determine status identify problems confronted growers Sadar Mujibnagar upazila district, Bangladesh. Data were collected through pre-tested inte...

The present study investigates the effects of oxalic acid and 1-methylcyclopropane (1-MCP) treatments in combination with low-density polyethylene (LDPE) high-density (HDPE) on post-harvest storage litchi fruits. physicochemical properties, bioactive compounds, antioxidant activities, dismutase enzyme activity (SOD) treated untreated fruits were examined during 30 days at 4 ℃. most effective wa...

BACKGROUND Litchi seeds possess rich amounts of phenolics and have been shown to inhibit proliferation of several types of cancer cells. However, the suppression of EGFR signaling in non-small cell lung cancer (NSCLC) by litchi seed extract (LCSE) has not been fully understood. METHODS In this study, the effects of LCSE on EGFR signaling, cell proliferation, the cell cycle and apoptosis in A5...