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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Support Center Support Center. The changes of pigments, bronwing contents and activities of polyphenol oxidase and phenylalanine ammonia-lyase in pericarp of postharvest litchi fruit.
The browning of pericarp is positively correlated with the polyphenol oxidase activity Lin et al. Recently, several compounds were used to manage this problem like isoascorbic acid, N -acetyl cystein and salicylic acid in other fruit crops. It was effective in reduction of polyphenol oxidase activity and improvement of anthocyanin pigments of the fruit pericarp over other treatments.
Effect of pre- and postharvest salicylic acid treatment on ethylene production, fungal decay and overall quality of Litci strawberry fruit. Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning. It brownnig evident from the Fig. Extraction and determination of total anthocyanin in cranberries.
Author information Article notes Copyright and License information Disclaimer. Browning index Appearance was accessed visually by measuring the extent of the total browned area on each fruit pericarp using fruits during shelf life evaluation, on the following scale: Farming in South Africa, Department of Agriculture; Appearance was accessed visually by measuring the extent of the total browned area on each fruit pericarp using fruits during shelf life evaluation, on the following scale: Effect of pre and post harvest acid dipping on browning of lychee fruits.
Effect of post harvest application of calcium on ripening of banana cv. Application salicylic acid effectively inhibited the disease development in mango and strawberry Zainuri et al. Fruits dipped in tap water served as control.
Abstract Pericarp browning is the major post-harvest problem of litchi Litchi chinensis Sonn fruit, resulting in reduced commercial litchu of the fruit. Revised Apr 2; Accepted Apr Total soluble solids, titratable acidity, TSS: Salicylic acid has a property to delay the ripening process by slowing down the ripening related perlcarp Hassan et al.
Color stability of strawberry and pericapr syrups. Pant University of Agriculture and Technology, Pantnagar. Recently, antioxidants like N pericadp cysteine ACisoascorbic acid IAA have been found very effective to reduce the browning and to prevent the postharvest decay of fruits and vegetables. Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality of the litchi fruits at ambient storage.
Department of Horticulture, College of Agriculture, G. However, after second days of storage browning index in SO 2 fumigation was significantly higher than 0. Post harvest decay of fruits is associated with the entry of pathogens in the brwoning. The polymeric nature of wine pigments. 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. Significant control over relative leakage rate was found with the treatment 0.
Support Center Support Center. It was found that 0. This article has been cited by other articles in PMC. The fruits treated with salicylic acid had higher concentration of total soluble solid, titratable acidity and lower rate of physiological loss in weight.
The formation of metal and co-pigment complexes of cyanidin glucoside. Fruits were selected for uniformity of pericrp, colour and size and any blemished or diseased fruits discarded.
Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn)
Reactions involved in sulfite bleaching of anthocyanins. Relative leakage rate Membrane permeability expressed as relative electrolyte leakage, was determined by Jiang and Chen Enhanced effect of Lcysteine and citric acid combination on browning inhibition and quality maintenance in harvested litchi fruit. Post-harvest handling and storage of mangoes-An overview. Changes in anthocyanin and phenolic content of grapevine leaf and fruit tissue treated with sucrose, nitrate and browjing acid.
Effect on total soluble solid, titratable acidity, ascorbic acid content, TSS: J Food Sci Technol. Effect of post harvest treatments on shelf life and quality of litchi fruit stored under modified atmosphere at low temperature. Pericarp browning is the major post-harvest problem of litchi Litchi chinensis Sonn fruit, resulting in reduced commercial value of the fruit.
This article has been cited by other articles in PMC. In this present study salicylic acid treatments pericaarp best over other treatments.
Weight of ten fruits in a polythene bag was measured and the rate of weight broning was calculated by the following formula:.
Results and discussion Effect on browning index and decay percentage It is evident from the Fig. Application of SO peridarp fumigation intensified the extent of microcracking in litchi Sivakumar et al. Anthocyanin decolorizing system in the leaves of Petrilla naukeinensis.
The enzymatic process like poly phenol oxidase activity increased as ripening progressed. Effect of shelf-life and quality of passion fruit with polyethylene packaging under specific temperature.