LITCHI PERICARP BROWNING PDF

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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Therefore, the best way to manage the browning and decay with the maintenance of quality in litchi may be combined application of salicylic acid and isoascorbic acid. Farming in South Africa, Department of Agriculture; Extraction and determination of total anthocyanin in cranberries. Browning control and quality maintenance of litchi fruit treated with combination of N-acetyl cysteine and isoascorbic acid. Color and Pigment Analysis in Fruit Products. Published online Feb 6.

It was effective in reduction of polyphenol oxidase activity and improvement of anthocyanin pigments of the fruit pericarp over other treatments. However, SO 2 -fumigation has certain demerits lichi with residual toxicity and taste of the fruits Sivakumar et al. Relative leakage rate denotes membrane permeability Marangoni brpwning al. Effect on relative leakage rate, polyphenol oxidase activity and anthocyanin content In this experiment, anthocyanin content of litchi fruit pericarp decreased with storage time Fig.

Delayed ripening of banana fruit by salicylic acid. Daya Shankar Mishra, Phone: Recently, antioxidants like N -acetyl cysteine ACpericrp acid IAA have been found very effective to reduce the browning and to prevent the postharvest decay of fruits and vegetables. Role of anthocyanin degradation in litchi pericarp browning. Australian Centre International Agric Research; Quantitative methods for anthocyanin I.

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

Effect of post harvest treatments on shelf life and quality of litchi fruit stored under modified atmosphere at low temperature. Waxing, lining ppericarp polyethylene packaging on the shelf-life and juice quality of passion fruit during storage.

Effect of salicylic acid SA on delaying fruit senescence of Huang Kum pear. Post-harvest handling of litchies.

Breeding of tropical and subtropical fruits. It is evident from the Fig. Author information Article notes Copyright and License information Disclaimer.

Assay of PPO activity was performed using 1. Polyphenol oxidase activity Polyphenol oxidase activity PPO activity was assayed with bdowning as a substrate according to the method of Zauberman et al.

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The fruits are harvested at ripe stage since it is non-climacteric in nature Swart In this experiment, anthocyanin content of litchi fruit pericarp decreased with storage time Fig. The browning of pericarp is positively correlated with the polyphenol oxidase activity Lin et al.

A colour atlas of post harvest diseases and disorders of fruit and vegetables 1. Control of rotting and browning of litchi fruit after harvest at ambient temperatures in China. Postharvest retention of red colour of litchi fruit pericarp.

The formation of metal and co-pigment complexes of cyanidin glucoside. It is also evident that commercial SO 2 -fumigation intensified micro-cracking of the fruit pericarp Sivakumar et al. Effect of different post-harvest treatments on overall quality retention in litchi fruit during low temperature storage. Enzymatic browning in some banana varieties as related to polyphenoloxidase activity and other endogenous factors. Wiley Eastern Brownkng Akamine EK Preventing the darkening of fresh lychees prepared for transport.

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Please review our privacy policy. Polyphenol oxidase activity PPO activity was assayed with 4-methylcatechol as a substrate according to the method of Zauberman et al. Enhanced effect of Lcysteine and citric acid combination on browning inhibition and quality maintenance in harvested litchi fruit. One unit of enzyme activity was defined as the amount which caused a change of 0.

Fruits dipped in tap water served as control. Effect of pre and post harvest acid dipping on browning of lychee fruits. Fruits which were treated with isoascorbic acid, N -acetyl cysteine and salicylic acid showed a balanced TSS: Second highest total soluble solid content was perucarp in the fruits treated with 0. General introduction and fruits. On storage, pericarp browning increased irrespective of treatments with the decrease in pericarp specific activity, total pericarp phenol and total anthocyanin.

Changes in anthocyanin and phenolic content brownning grapevine leaf and fruit tissue treated with sucrose, nitrate and abscisic acid. Though, perivarp dioxide SO 2 fumigation to the fruits has been practiced commercially to overcome pericarp pwricarp related problems. National Center for Biotechnology InformationU.