บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest control of pericarp browning of litchi fruit (Litchi chinensis Sonn cv Kwa

Jacques Joas, Yanis Caro, Marie Noelle Ducamp and Max Reynes

Postharvest Biology and Technology Volume 38, Issue 2 , November 2005, Pages 128-136

2005

บทคัดย่อ

Postharvest control of pericarp browning of litchi fruit (Litchi chinensis Sonn cv Kwa

Postharvest pericarp browning of litchi fruit (Litchi chinensis Sonn cv Kwaï Mi) significantly reduces its commercial potential o­n the fresh market. In this study, a new treatment, based o­n the use of organic acids (citric or tartaric) in association with chitosan coating, both harmless for human health, has been tested. Trials at pH 0.8, 1.0 and 1.3 show that browning rate is related to dehydration rate during storage, and pericarp pH. Pericarp pH and weight loss of fruit may thus be used to predict postharvest browning rate at a given storage temperature.