title: The effect of carbamic acid, (1,2,3-thiadiazole-4-ylcarbonyl)-hexyl ester onPeronophythora litchiiinfection, quality and physiology of postharvest litchi fruits.
abstract: BACKGROUND
  Litchi (Litchi chinensisSonn.) is a subtropical fruit with attractive characteristic of white to creamy semitranslucent flesh and red color in pericap, but it was easily subjected to the infection ofPeronophythora litchiiand lost its market values. Experiments were conducted to understand the effect of [Carbamic acid, (1,2,3-thiadiazole-4-ylcarbonyl)-hexyl ester, CTE] on the growth ofP. litchiand quality properties in litchi fruits during postharvest storage.
  
  
  RESULTS
  In vitro experiments, CTE with minimum inhibitory concentration (MIC, 5 mg/L) and minimum fungicidal concentration (MFC, 10 mg/L) were against the growth ofP. litchifor 2 and 4 days, respectively, and SEM results showed that hyphae ofP. litchiishrank, distorted and collapsed after CTE treatment. In vivo experiments, CTE treatment inhibited the increase of disease incidence, browning index, weight loss and PPO activity in non-P. litchii-inoculated fruits, meanwhile the treatment markedly inhibited the decrease of color characteristic (a*, b* and L*), anthocyanin content, phenolic contents, Vc content and POD activity, but TSS content was not significantly influenced during storage. InP. litchii-inoculated fruits, all these above mentioned parameters in CTE treated fruits were significantly higher than that in control fruits, but anthocyanin content, Vc, TSS and TA content did not have consistent differences between control and CTE treated fruits at the end of storage.
  
  
  CONCLUSIONS
  CTE treatment reduced the disease incidence and browning index of litchi fruits, maintained the fruits quality and, thus, it could be an effective postharvest handling to extend the shelf life of litchi fruits during storage.
authors.affiliation: College of Food Science and Technology, Modern Biochemistry Experimental Center, Guangdong Ocean University, Zhanjiang, 524088 People's Republic of China.
authors.forename: Hai
authors.initials: H
authors.lastname: Liu
authors.affiliation: School of Chemical Engineering, Xiangtan University, Xiangtan, 411105 People's Republic of China.|School of Life Science and Technology, Zhanjiang Normal University, Zhanjiang, 524048 People's Republic of China.
authors.forename: Guoxing
authors.initials: G
authors.lastname: Jing
authors.affiliation: Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650 People's Republic of China.
authors.forename: Yueming
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: School of Life Science and Technology, Zhanjiang Normal University, Zhanjiang, 524048 People's Republic of China.
authors.forename: Fuying
authors.initials: F
authors.lastname: Luo
authors.affiliation: School of Life Science and Technology, Zhanjiang Normal University, Zhanjiang, 524048 People's Republic of China.
authors.forename: Zaifeng
authors.initials: Z
authors.lastname: Li
keywords: CTE; Litchi fruits; Postharvest; Quality; Storage