Browning control, shelf life extension and quality maintenance of frozen litchi fruit by hydrochloric acid
Yueming Jiang, Yuebiao Li and Jianrong Li
Journal of Food Engineering Volume 63, Issue 2 , June 2004, Pages 147-151
2004
บทคัดย่อ
Litchifruitcan be stored at -18 °C without obvious adverse effects on the aril, but the pericarp darkens and browns when they are frozen or thawed. Experiments were conducted to test effects of hydrochloric acid onbrowninginhibition of litchifruitpericarp for displacement of sulphur application. Litchifruitwere soaked in 0.5%, 1% and 2% HCl for 2–10 min.Fruitappearance and membrane leakage were assessed after 1 day of storage under ambient conditions of 25 °C and 80–90% relative humidity. In terms ofbrowningcontrol of andfruitpericarp damage, treatment with 1% HCl for 6 min gave the best red colour and minimal damage. 1% HCl treatment markedly inhibited polyphenol oxidase activity and maintained high anthocyanin content in litchifruitpericarp tissue.Fruittreated with 1% HCl and stored at -18 °C for 12 months had a shelf life of 12 h at ambient temperature, with a uniform red colour and acceptable quality. Use of 1% HCl could be considered for commercial application in extending shelf life and maintaining quality of frozen litchifruitfollowing storage and during marketing.