บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The control of postharvest browning of litchi fruit by sodium bisulphite and hydrochloric acid.

Jiang YueMing; Liu ShuXian; Chen Fang; Li YueBiao; Zhang DongLin;

Tropical Science Year: 1997 Vol: 37 Issue: 3 Pages: 189-192 Ref: 16 ref.

1997

บทคัดย่อ

The control of postharvest browning of litchi fruit by sodium bisulphite and hydrochloric acid.

Litchi (Litchi chinensis cv. Huaizhi) fruit were soaked in 1% NAHSO3 containing 0.1, 0.5 and 1% HCl for 2-30 minutes. Appearance and quality of fruit were assessed during storage at ambient conditions (25-30 deg C, 90-95% RH) after 2, 4 and 6 days. The use of 0.5% HCl for 8 min gave the best red colour and fruit quality. Sulfite residues were mainly restricted to the non-edible skin with a residual level of 4.2 ppm in the pulp after 6 days of storage. It is concluded that treatment of fruit with NaHSO3 and HCl is an alternative method of preserving litchi red colour.