ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of postharvest treatments on physiology and quality of litchi and their economics.

Wang, S. F.; Cheng, Z. M.; Li, Y.; Wang, Y. Y.; Zhen, L. Y.;

Acta Horticulturae Year: 1996 Issue: No. 429 Pages: 503-507 Ref: 3 ref.

1996

บทคัดย่อ

Litchi cv. Hei Ye (also called Hak Yip or Groff) fruits were harvested at the full-red colour stage from trees growing at Fugong, Zhangzhou, China. The next day they were dipped in various combinations of 10% citric acid, 0.2% sodium benzoate, 0.07% methyl topsin [thiophanate-methyl] and detergent for various durations. In 2 of the treatments, the dips were heated to 46.5 deg C. All fruits (including untreated controls) were then packed in sealed PP [polypropylene?] bags and stored at 4 deg C. Fruits were removed at intervals and peeled for analysis of the rind. Dip treatments, particularly the hot ones, increased peel electrolyte leakage and reduced peel pH and peel polyphenol oxidase [catechol oxidase] activity compared with controls. The hot treatments significantly inhibited rind browning compared with other treatments, but also induced loss of firmness and reddish pulp during the later stages of storage. A 10-min dip in citric acid + sodium benzoate gave the best results in terms of aroma a

nd firmness and resulted in better peel colour than the other non-heated treatments and the control. Compared with the traditional method of using SO2 fumigation plus a low-pH dip, this treatment was safer, easier and cheaper (total cost PBY 64/ton, as opposed to PBY 110/ton).