บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Post-harvest handling of litchi fruits in relation to colour retention - a critical appraisal.

Ray, P. K.;

Journal of Food Science and Technology (Mysore) Year: 1998 Vol: 35 Issue: 2 Pages: 103-116 Ref: 4 pp. of ref.

1998

บทคัดย่อ

Post-harvest handling of litchi fruits in relation to colour retention - a critical appraisal.

When stored at 22-30 deg C, litchi fruit deteriorate rapidly within 24 h after harvest. The pericarp turns brown, and postharvest shelf-life is reduced. Heat-dependent desiccation and degradation of anthocyanins due to the activities of polyphenol oxidases [catechol oxidase] are the primary causes of browning. This review critically analyses the methods recommended for inhibiting or delaying pericarp browning. These include: application of sulfur dioxide and sulfite; acidification; cold storage; high humidity; treatment with fungicides; use of polyethylene films in packing; and treatment with plant growth regulators. The factors involved in overcoming difficulties encountered during storage and marketing are discussed. The optimum temperature and RH for litchi storage are 4-5 deg C and 85-95%, respectively. It is suggested that modified atmosphere storage may prove useful for extending the storage life of litchi fruits.