บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of pre and poststorage acid dipping on browning of lychee fruits.

Ketsa, S.; Leelawatana, K.;

Acta Horticulturae Year: 1992 Issue: No. 321 Pages: 726-731 Ref: 9 ref.

1992

บทคัดย่อ

Effect of pre and poststorage acid dipping on browning of lychee fruits.

Fruits of the Litchi cultivars Hong Huay and O-Hia were dipped in H2SO4 or HCl at pH 0.2, 0.4 or 0.6, for 5, 10 or 15 min, before or after cold storage (5.5 deg C and 80% RH). The lower the pH and the longer the duration of dipping, the greater was the retention of the red colour of the pericarp (which normally turns brown soon after harvesting). The best results were obtained with H2SO4 at pH 0.2 for 15 min. Hong Huay responded better when dipped prior to storage but O-Hia responded better to dipping after storage. The effectiveness of acid dipping in preventing browning indicated a stabilizing effect on the anthocyanin pigments.