บทคัดย่องานวิจัย

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Lychee pericarp browning caused by heat injury.

Underhill, S. J. R.; Critchley, C.;

HortScience Year: 1993 Vol: 28 Issue: 7 Pages: 721-722 Ref: 16 ref.

1993

บทคัดย่อ

Lychee pericarp browning caused by heat injury.

Mature Litchi chinensis cv. Kwai May Pink fruits were heat-treated at 60 deg C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase activity of the pericarp increased immediately, corresponding with rapid anthocyanin degradation. Tissue browning was observed 2 min after heating, with pigmentation distributed uniformly throughout the pericarp. The distribution of brown pigments was different to the highly localized browning observed under ambient desiccation, although both ambient and heat-induced pericarp browning were visually similar. The distribution of brown pigmentation was not consistent with anthocyanin localization. Following ambient desiccation, the mesocarp was colourless, even though this zone had the greatest concentration of pigment. Browning caused by heating may result from non-selective degradation of a range of compounds, including anthocyanins.