บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest sulphuring and low pH treatment for retention of red skin colour of litchi fruit.

Duvenhage, J. A.; Mostert, M. M.; Marais, J. J.;

Yearbook - South African Litchi Growers' Association Year: 1995 Vol: 7 Pages: 44-46 Ref: 5 ref.

1995

บทคัดย่อ

Postharvest sulphuring and low pH treatment for retention of red skin colour of litchi fruit.

 

Fruits of the cultivars Mauritius and Madras were treated after harvest with S compounds (Na2SO2O5 or K2S2O5 dips or SO2 fumigation) and/or dips in low pH solutions, or Ca(NO3)2 dips. After storage at 1 deg C for 28 days, the fruits were evaluated for postharvest disease incidence, browning, colour and taste, and were analysed for SO2 residues. Fruits that had received a Na2SO2O5 dip (60 g/litre for 10 min) or SO2 fumigation, followed by dipping in a solution of HCl (4% for 3.5 min or 1.2% for 10 min), were of superior quality to fruits receiving SO2 fumigation only. Treatment with Ca(NO3)2 followed by dipping in a solution of HCl gave promising results and avoided the possibility of SO2 residues.