บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest browning of litchi fruit by water loss and its prevention by controlled atmosphere storage at high relative humidity.

Jiang, Y. M.; Fu, J. R.;

Lebensmittel-Wissenschaft & Technologie Year: 1999 Vol: 32 Issue: 5 Pages: 278-283 Ref: 29 ref.

1999

บทคัดย่อ

Postharvest browning of litchi fruit by water loss and its prevention by controlled atmosphere storage at high relative humidity.

The possible effects of anthocyanin content, polyphenol oxidase (PPO) [catechol oxidase] activity, tissue pH and membrane permeability on postharvest browning of litchi due to water loss during storage at 20 deg C and under various relative humidities (RH), were investigated using cv. Huaizhi fruits grown in China. Total anthocyanin content decreased with pericarp desiccation. Decrease in total anthocyanins was least in fruits stored at 90% RH, but anthocyanin concentration was significantly lower in fruits stored at 60 and 70% RH. PPO activity assayed using 4-methylcatechol as the substrate tended to increase in fruits stored at lower RH; no activity of PPO towards anthocyanins was detected. The tissue pH value was initially low but increased with pericarp desiccation, which was related to PPO activity. Membrane leakage increased with decreasing RH and increasing storage time, indicating increasing vulnerability of membrane systems. Storage for 30 days at 1 deg C under controlled atmosphere con

ditions (3-5% O2 and 3-5% CO2) at 90% RH gave good control of browning and maintained fruit quality.