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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J Food Sci Technol. 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.

The consumers and packhouse workers have also suffered to health related problems with the consumption and processing of the SO 2 -fumigant fruits Koeing et al. It is evident from the Fig. Abstract Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality brpwning the litchi fruits at ambient storage. Postharvest retention of the red colour of litchi fruit pericarp.

Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning. However, after second days of storage browning index in SO 2 fumigation was significantly higher than 0.

The treated fruits were packed in transparent perforated 0. In this experiment salicylic acid had effectively reduced the browning effect, suggesting that slow rate of poly phenol oxidase activity. Published online Feb 6. The litchi cultivar Rose Scented is having very high export potentiality and popular through out the country. Anthocyanin pigments in the skin of litchi fruit. Active oxygen species in the induction of plant systemic acquired resistance by salicylic acid.


ABA effect on ethylene production, PAL activity, anthocyanin and phenolic contents of strawberry fruit. Assay of PPO activity was performed using 1. But during combined application, the effective concentration of these compounds may vary, which requires further research in this field.

Post-harvest control of litchi pericarp browning cv.

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Anthocyanin decolorizing system in the leaves of Petrilla naukeinensis. The least soluble solid content was found in control. Total soluble solids, titratable acidity, TSS: Post-harvest management of citrus fruits: The total 8 treatments comprised of control, litcji acid 0.

Data on titratable acidity, total soluble solids, TSS: Extraction and determination of total anthocyanin in cranberries. Open in a separate window. Narosa Publishing House; Contributor Information Deepak Kumar, Phone: However, literature on anti-browning property of salicylic acid in fruits is meagre. National Center for Biotechnology InformationU. This article has been cited by other articles in PMC. However, there was no llitchi difference obtained between 0.

In this experiment, anthocyanin content of litchi fruit pericarp decreased with storage time Fig. However, isoascorbic acid also had a great effect in maintaining the litchi fruit quality in terms of total soluble solid, titratable acidity, TSS: J Sci Food Agric.

Effect of KMS treatment and storage on the quality of dried tomato halves. Introduction Litchi Litchi chinensis Sonn. The main objective of the briwning 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.


The changes of pigments, phenolics contents and activities of polyphenol oxidase and phenylalanine ammonia-lyase in pericarp of postharvest litchi fruit. Support Center Support Center. Role of salicylic acid browninf plants.

Litchi Litchi chinensis Sonn. The polyphenol oxidase activity can be decreased by the use of N -acetyl cysteine ACisoascorbic acid IAA than commonly used antioxidants like citric acid and glutathione or its combinations Lei et al.

Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn)

It is also evident that commercial SO 2 -fumigation intensified micro-cracking of the fruit pericarp Sivakumar et al. Post harvest decay of fruits is associated with the entry of pathogens in the fruits.

Australian Centre International Agric Research; Recently, several compounds were used to manage this problem like isoascorbic acid, N -acetyl cystein and salicylic acid in other fruit crops. Maintenance of membrane integrity is characterized by the activities of three main cell wall degrading enzymes namely cellulose, polygalactouronase PG and xylanase Hurber Browning control and quality maintenance of litchi fruit treated with combination of N-acetyl cysteine and isoascorbic acid.

Post-harvest handling and storage of mangoes-An overview. Effect of the initial water content of pericarp.