Effect of storage condition on skin browning and quality of litchi fruits
2011
Nguyen Thi Bich Thuy, Hanoi Univ. of Agriculture, Hanoi (Vietnam). Faculty of Food Science and Technology | Dao Thi Van Anh, BacGiang Coll. of Agriculture and Forestry (Vietnam). Faculty of Food Science and Technology
Litchi cv. 'Thieu' (Litchi chinensis Sonn) is a famous fruit of high commercial value in Vietnam. Nevertheless, fruit pericarp has rapidly turn from bright red to brown color soon after harvest. It has been found that postharvest changes in the fruit was affected by the storage temperature and the humidity. Fruits held at 30 deg C and 75% RH (room condition) had greater water loss and changed skin colour faster than the fruits held at 4 deg C and 90% RH within 4 days. High loss of total phenolic content and a sharp increase of PPO activity was also found in fruits held at room condition. Temperatures of 4 deg C and 90% RH was satisfactory for the maintaining of fruit skin colour and fruit quality.
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