บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest treatments of lychee fruit as revealed in fruit surface morphology and enzyme activity.

Harpaz, S., Goldschmidt, E.E., Gizis, A., Vaya, Y. and Ben-Arie, R.

ISHS Acta Horticulturae 553: 313-316.

2001

บทคัดย่อ

Postharvest treatments of lychee fruit as revealed in fruit surface morphology and enzyme activity.

The possible link between the development of micro-cracks and pericarp browning was studied in lychee (Litchi chinensis) using scanning electron microscope (SEM) and binocular. The effect of various different postharvest treatments on micro-cracking development and pericarp browning was also assessed. Mature fruits from lychee cv. Mauritius were treated 2 h after harvest as follows: sulfur dioxide treatment consisted of fumigation in 99% sulfur dioxide (40 g/m3 for 20 min), followed by a dip in 5% HCl and PVC wrapping; hot water treatment consisted of 12 h pre-cooling (at 1 deg C), drenching with hot water (56 deg C for 10 sec), followed by a dip in 5% HCl and PVC wrapping; PVC treatment (PVC wrapping only); and a control (without any postharvest treatment). Ultrastructural observations indicate a close link between the appearance of micro-cracking and the initiation of pericarp browning, since a spatial and temporal association of these two processes can be demonstrated. Nevertheless, in spite of considerable micro-cracking, pericarp browning can be reduced by postharvest treatments, such as sulfur dioxide or hot water, that inhibit the activity of polyphenol oxidase and peroxidase, which appear to play a role in the subsequent biochemical events leading to lychee pericarp browning.