What question did this study set out to answer?

The aim is to investigate the effects of EGCG and CPPU on pericarp browning in litchi fruit after harvest.

February 19, 2026Open Access

Combination of EGCG and CPPU Treatment Alleviates Pericarp Browning by Boosting Antioxidant Activity and Inhibiting Chlorophyll Degradation in “Feizixiao” Litchi After Harvest

HHHua HuangJiangsu Normal University HLHailun LiuGuangdong Academy of Agricultural Sciences JWJiaman WuSouth China Agricultural University

Key Points

The aim is to investigate the effects of EGCG and CPPU on pericarp browning in litchi fruit after harvest.
Combined treatment of EGCG and CPPU was applied to fresh litchi fruit.
Measurements included chromaticity, chlorophyll, and phenolic content.
Enzyme activity assays were conducted for PAL, CAT, PPO, POD, and LAC.
Gene expression analyses targeted chlorophyll degradation and enzymatic browning.
The combined treatment effectively reduced pericarp browning.
Antioxidant activity was significantly enhanced, with increased DPPH scavenging capacity.
Levels of malondialdehyde and hydrogen peroxide were inhibited.
Enzymatic activities for PAL and CAT increased, while PPO, POD, and LAC decreased.
Key genes involved in chlorophyll degradation and browning were regulated.

Abstract

ABSTRACT Fresh litchi fruit is highly susceptible to pericarp browning after harvest. The efficacy of combined epigallocatechin‐3‐gallate (EGCG) and fochlorfenuron (CPPU) treatment attributes in alleviating pericarp browning in litchi fruit were investigated. The results showed that the combined treatments effectively suppressed pericarp browning and mitigated the decline in chromaticity, chlorophyll, and phenolic content. The combined treatment inhibited the accumulation of malondialdehyde and hydrogen peroxide. Following the treatments, enhanced antioxidant activity was observed, as evidenced by increased DPPH radical scavenging capacity and improved reducing power. Enzyme activity assays revealed elevated levels of phenylalanine ammonia lyase (PAL) and catalase (CAT), but decreased activities of polyphenol oxidase (PPO), peroxidase (POD), and laccase (LAC). Furthermore, the expression of key genes related to chlorophyll degradation ( LcCLH2 , LcPPH , LcNYC1 , LcPPH1/2 , LcPAO , LcRCCR ) and enzymatic browning ( LcPPO , LcPOD , and LcLAC ) was effectively regulated. The combined treatment of EGCG and CPPU might provide a practical strategy by preserving chlorophyll and phenolic compounds, and enhancing antioxidant capacity to extend the storage life of green mature litchi varieties.

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