บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Relationship between anthocyanin content and pericarp browning of lychee pericarp

Z. Ji , Z. Zang, X. Pang and X. Duan

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-167. pp. 263.

2002

บทคัดย่อ

Relationship Between Anthocyanin Content and Pericarp Browning of Lychee Pericarp

Pericarp browning is the main postharvet problem of lychee fruit, resulting in an reduced shelf life and reduced commercial value of the fruit. Lychee pericarp browning index incresed while anthocyanin content decreased with storage time. There was a good negative correlation between anthocyanin content and pericarp browning index, when a pH-differential method was used to determine anthocyanin content. However, there was no significant change in anthocyanin content while lychee fruit browned, when an acidific-methanol method was used. To understand the difference between the two analytic methods in determining the anthocyanin content, a detailed comparison was carried out. Acidific-methanol can extract anthocyanin as well as brown compounds, whichwere insoluble in 1% HCI and had a high absorption at 510-530 nm, thus interfering with the resulting in a high value for anthocyanin content. According to anthocyanin solubility in water, 1% HCI was used as extract solution in the pH-differential method, thus making the results more reliable because it does not extract brown compounds. Additionally, the pH-differential method could eliminate interfering compounds in the determination of other chemical constituents.