Postharvest control of pericarp browning of litchi fruit (Litchi chinensis Sonn cv Kwai Mi) by treatment with chitosan and organic acids I. Effect of pH and pericarp dehydration

被引：63

作者：

Joas, J ^{[1
]}

Caro, Y

Ducamp, MN

Reynes, M

机构：

[1] CIRAD Reunion, UPR 24, 100 Route Riviere Pluies,MRST, F-97490 St Clotilde, Reunion, France

[2] CIRAD Montpellier, UPR 24, F-34398 Montpellier, France

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2005年 / 38卷 / 02期

关键词：

Litchi chinensis Sonn cv Kwai Mi; postharvest; browning; pericarp; chitosan coating; acid treatment;

D O I：

10.1016/j.postharvbio.2005.06.013

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Postharvest pericarp browning of litchi fruit (Litchi chinensis Sonn cv Kwai 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. (c) 2005 Elsevier B.V. All rights reserved.

引用

页码：128 / 136

页数：9

共 20 条

[1] Postharvest control of litchi pericarp browning (cv. Kwai Mi) by combined treatments of chitosan and organic acids II. Effect of the initial water content of pericarp
Caro, Y
Joas, J
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2005, 38 (02) : 137 - 144
[2] Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn)
Neog, M.
Saikia, L.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2010, 47 (01): : 100 - 104
[3] Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn)
M. Neog
L. Saikia
Journal of Food Science and Technology, 2010, 47 : 100 - 104
[4] Effect of Postharvest Coating with Gum Arabic on Pericarp Browning and Desiccation of Litchi Fruit (Litchi chinensis Sonn.) during Storage
Sultan, M. Z.
IV INTERNATIONAL SYMPOSIUM ON LYCHEE, LONGAN AND OTHER SAPINDACEAE FRUITS, 2014, 1029 : 345 - 351
[5] Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit
Fang, Fang
Liu, Bin
Fu, Liyu
Tang, Haiyao
Li, Yanlan
Pang, Xuequn
Zhang, Zhaoqi
FOODS, 2024, 13 (05)
[6] EFFECTS OF ULTRASONIC TREATMENT ON PERICARP BROWNING OF POSTHARVEST LITCHI FRUIT
Chen, Yulong
Jiang, Yueming
Yang, Shaoyu
Yang, En
Yang, Bao
Prasad, K. Nagendra
JOURNAL OF FOOD BIOCHEMISTRY, 2012, 36 (05) : 613 - 620
[7] INFLUENCE OF HARVEST LOCATION AND CULTIVAR ON PERICARP BROWNING AND BIOCHEMICAL FRUIT QUALITY OF LITCHI (Litchi chinensis Sonn.)
Shafique, Muhammad
Khan, Ahmad S.
Malik, Aman U.
Shahid, Muhammad
PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES, 2015, 52 (01): : 123 - 128
[8] A model of postharvest moisture loss under air currents to reduce pericarp browning of litchi (Litchi chinensis Sonn.)
Bryant, P. H.
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2012, 73 : 8 - 13
[9] Cloning and Expression Analysis of Litchi (Litchi Chinensis Sonn.) Polyphenol Oxidase Gene and Relationship with Postharvest Pericarp Browning
Wang, Jiabao
Liu, Baohua
Xiao, Qian
Li, Huanling
Sun, Jinhua
PLOS ONE, 2014, 9 (04):
[10] Postharvest control of litchi (Litchi chinensis Sonn.) pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments
Reichel, Mareike
Wellhoefer, Julia
Triani, Rini
Sruamsiri, Pittaya
Carle, Reinhold
Neidhart, Sybille
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2017, 125 : 77 - 90

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