บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The control of lychee (Litchi chinensis Sonn.) postharvest skin browning using sulphur dioxide and low pH.

Underhill, S. J. R.; Bagshaw, J.; Prasad, A.; Zauberman, G.; Ronen, R.; Fuchs, Y.;

Acta Horticulturae Year: 1992 Issue: No. 321 Pages: 732-741 Ref: 24 ref.

1992

บทคัดย่อ

The control of lychee (Litchi chinensis Sonn.) postharvest skin browning using sulphur dioxide and low pH.

The cause of skin browning is thought to be anthocyanin degradation by polyphenol oxidase (PPO) [catechol oxidase] activity and SO2 has been shown to be an effective inhibitor of PPO. Fruits of cultivars Tai So [Hong Huay] and Bengal were placed in sealed plastic containers and fumigated with 1.2% SO2 for 10 min. They were either then dipped in 1 N HCl for 2 minutes or left in SO2 (control). SO2 treatment caused an immediate and uniform skin bleaching. Skin colour improved with storage (at 5 deg C and 92% RH, 23 deg and 60% RH or 23 deg and 95% RH), but never returned to the original red intensity. When the fruits were dipped in HCl, there was a rapid, localized restoration of red coloration giving a blotchy appearance, however, the colour was uniformly red after 24 h. The dipped fruits retained their colour after 8 weeks of storage.