This chapter describes the use of different plant and vegetable food residues as
nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained …

Litchi (Litchi chinensis Sonn.) is a subtropical to tropical fruit of high commercial value in
international trade. However, harvested litchi fruit rapidly lose their bright red skin colour …

Consumer's demand for sweet cherry has increased due to its sweet taste, attractive colour
and high amounts of antioxidants. However, the fruit is highly perishable with a limited shelf …

Postharvest browning of litchi fruit pericarp is a major problem, resulting in accelerated shelf
life and reduced commercial value of the fruit. The browning was generally thought to be a …

Drought stress restricts the growth of okra (Abelmoschus esculentus L.) by disrupting its
biochemical and physiological functions. The current study was conducted to evaluate the …

The pericarp of longan (Dimocarpus longan Lour.) is rich in secondary metabolites and
typically yellow-brown or gray-yellow in appearance. Here, we obtained a specific longan …

The main benefits of edible active coatings are to maintain the quality and extend shelf-life of
fresh fruits and prevent microbial spoilage. Chitosan have a wide range of potential …

Anthocyanins were extracted and purified from litchi fruit pericarp and their antioxidant
properties were investigated. Effects of exogenous anthocyanin treatments on pericarp …

Antioxidant and antitryrosinase compounds from Litchi sinensis Sonn. seeds were extracted
with five different types of polar solvents. The five extracts, namely ethanol extract (EE), 50 …

In contrast to the detailed molecular knowledge available on anthocyanin synthesis, little is
known about its catabolism in plants. Litchi (Litchi chinensis) fruit lose their attractive red …