Rapid postharvest browning of litchi fruit pericarp is the result of polyphenol oxidase activity (Underhill and Critchley, , Jiang and Fu, , Jiang, , . Pericarp browning is the major post-harvest problem of litchi (Litchi chinensisSonn) fruit, resulting in reduced commercial value of the fruit. Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC ).
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However, these findings have given a ray of hope for further substitution of SO 2 fumigation with some non-hazardous chemicals in near future.
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Salicylic acid has been found to delay the senescence of fruits Hassan et al. The treated fruits growning packed in transparent perforated 0. Effect of salicylic acid SA on delaying fruit senescence of Huang Kum pear.
J Hort Sci Biotechnol. However, there was no significant difference obtained between 0. General introduction and fruits.
Effect of KMS treatment and storage on the quality of dried tomato halves. Fruits which were treated with isoascorbic acid, N -acetyl cysteine and salicylic acid showed a balanced TSS: Breeding of tropical and subtropical fruits. The total 8 treatments comprised of periccarp, isoascorbic acid 0. Ligchi is evident from the Fig. Electrolyte leakage was determined with a conductivity meter. Relative leakage rate was expressed as a proportion of total litxhi leakage. Kwai Mi by combined treatments of chitosan and organic acids.
Biochemical Methods for Agricultural Sciences. Asia Publication House; On storage, pericarp browning increased irrespective of treatments with the decrease in pericarp specific activity, total pericarp phenol and total anthocyanin. A comparison of the pulmonary effect of 0. Author information Article notes Copyright and License information Disclaimer.
Total soluble solid TSS and titratable acidity concentrations of litchi fruits were analyzed every day starting from first day harvesting date to sixth day of storage.
kitchi Post harvest decay of fruits is associated with the entry of pathogens in the fruits. Peticarp main objective of the present investigation is to explore the possibility of these potential promising compounds which may replace the commercial use of SO 2 -fumigation and also to understand the various effects of these chemicals on fruit quality.
Recently, antioxidants like N -acetyl cysteine ACisoascorbic acid IAA have been found very effective to reduce the browning and to prevent the postharvest decay of fruits and vegetables. Postharvest retention of the red colour of litchi fruit pericarp. Peng L, Jiang Y.
Salicylic acid has a property to delay the ripening process by slowing down the ripening related changes Hassan et al. Relative leakage rate Membrane permeability expressed as relative electrolyte leakage, was determined by Jiang and Chen Statistical analysis The experiment was arranged in completely randomized design.
Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn)
This article has been cited by other articles in PMC. However, after second days of storage browning index in SO 2 fumigation was significantly higher than 0. Pericarp browning is the major post-harvest problem of litchi Litchi chinensis Sonn fruit, resulting in reduced commercial value of the fruit. Characterization of polyphenol oxidase from plants. Advances in understanding of enzymatic browning in harvested litchi. It is also litcih that commercial SO 2 -fumigation intensified micro-cracking of the fruit pericarp Sivakumar et al.
Support Center Support Center. Farming in South Africa, Department of Agriculture; ljtchi The litchi cultivar Rose Scented is having very high export potentiality and popular through out the country.