Rapid postharvest browning of litchi fruit pericarp is the result of polyphenol oxidase activity (Underhill and Critchley, , Jiang and Fu, , Jiang, , . Pericarp browning is the major post-harvest problem of litchi (Litchi chinensisSonn) fruit, resulting in reduced commercial value of the fruit. Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC ).

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Total soluble solids, titratable acidity, TSS: ABA effect on ethylene production, PAL activity, anthocyanin and phenolic contents of strawberry fruit. The browning of pericarp is positively correlated with the polyphenol oxidase activity Lin et al.

On the basis of number of spoiled fruits unfit for human consumption observed at every one day interval, the percentage spoilage was worked out and the spoilt fruits were removed. The polymeric nature of wine pigments. J Food Sci Technol.

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Australian Centre International Agric Research; Anthocyanin decolorizing system in the leaves of Petrilla naukeinensis. Effect of the initial water content of pericarp. Effect of periacrp acid SA on delaying fruit senescence of Huang Kum pear. Electrolyte leakage was determined with a conductivity meter. Studies on extending post harvest life of litchi Litchi chinensis Sonn. Open in a separate window.


Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn)

Improvement of the packaging and storage of litchi in the Reunion. Revised Apr 2; Accepted Apr Haryana J Hort Sci. Application of SO 2 fumigation intensified the extent of microcracking in litchi Sivakumar et al. Support Center Support Center.

A study on polyamine change and browning of fruit during cold storage of litchi fruit.

However, the treatments 0. Quantitative methods for anthocyanin I. Appearance was accessed visually by measuring the extent of the total browned area on each fruit pericarp using fruits during shelf life evaluation, on the following scale: Bulletin Soc Royal Sci.

Results and discussion Effect on browning index and decay percentage It is evident from the Fig. On the other hand, salicylic acid C 7 H 6 O 3the active ingredient of aspirin, has been reported to regulate a number of processes in plants. A colour atlas of post harvest diseases and disorders of fruit and vegetables 1. Lychee Litchi chinensis Sonn. National Center for Biotechnology InformationU.

Relative leakage rate was expressed prricarp a proportion of total electrolyte leakage. Akamine EK Preventing the darkening of fresh lychees prepared for transport. Kwai Mi by combined treatments of chitosan and organic acids.

Browning control and quality maintenance of litchi fruit treated with combination of N-acetyl cysteine and isoascorbic acid. This article has been cited by other articles in PMC.


This pericapr of findings brownin that salicylic acid delays the browning of pericarp in litchi. Enhanced effect of Lcysteine and citric acid combination on browning inhibition and quality maintenance in harvested litchi fruit.

Fruits which were treated with isoascorbic acid, N -acetyl cysteine and salicylic acid showed a balanced TSS: However, SO 2 -fumigation has certain demerits concerned with residual toxicity and taste of the fruits Sivakumar et al. Postharvest retention of the red colour of litchi fruit pericarp.

The titre value was recorded and calculated according to the method described by Ranganna Reactions involved in sulfite bleaching of anthocyanins. Pedicarp control of litchi pericarp browning cv. In this experiment, anthocyanin content of litchi fruit pericarp decreased with storage time Fig.

The fruits are harvested at ripe stage since it is non-climacteric in nature Swart Received Sep 25; Accepted Jun It was found that 0. J Hort Sci Biotechnol. Fruits dipped in tap water served as control. Salicylic acid has been found to delay the senescence of fruits Hassan et al.