Influence of temperature and packaging on physiological and chemical profiles of imported litchi fruit
Nettra Somboonkaew and Leon A. Terry
Food Research International, Volume 44, Issue 7, August 2011, Pages 1962-1969
2011
บทคัดย่อ
The aim of this study was to detail the physiological and biochemical changes in non-adulterated and commercially-treated litchi fruit stored in different packaging films under different storage temperatures. Litchi fruit cv. Mauritius treated with either SO2 and acid (commercially-treated fruit), or free from both SO2 and acid (non-adulterated fruit), were imported from Israel and packed using two different packaging films viz. micro-perforated polypropylene or PropaFresh™ PFAM, or stored unwrapped, at 5 or 13 °C for 11 days. Both CO2 and ethylene concentrations were lower in commercially-treated fruit and at storage of 5 °C but higher in PropaFresh™ PFAM films. Weight loss was least in commercially-treated fruit wrapped with PropaFresh™ PFAM at 5 °C. Non-adulterated fruit wrapped in PropaFresh™ PFAM had higher individual aril sugars and organic acids whilst commercially-treated fruit retained higher concentrations of anthocyanins. These results indicate that PropaFresh™ PFAM packaging at 5 °C could be used to maintain postharvest quality in both commercially-treated and non-adulterated litchi fruit.