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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Total soluble solids, titratable acidity, TSS: Author information Article notes Copyright and License information Disclaimer. Effect of antioxidants and salicylic acid on browning index, decay percentage, PPO activity, relative leakage rate pericxrp anthocyanin conc.

Total soluble solid, titratable acidity, ascorbic acid content 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.

Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality of the litchi fruits at ambient storage.

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

Department of Horticulture, College of Agriculture, G. One unit of enzyme activity was defined as the amount which caused a change of 0. Contributor Information Deepak Kumar, Phone: Development of microcracking has been reported on litchi fruit pericarp after harvest and during subsequent storage Underhill and Simons Pericaarp Litchi chinensis Sonn. Farming in South Africa, Department of Agriculture; Relative leakage rate was expressed as a proportion of total electrolyte leakage.


Polyphenol oxidase activity PPO activity was assayed with 4-methylcatechol as a substrate according to the method of Zauberman et al. The consumers and packhouse workers have iltchi suffered to health related problems with the consumption and processing of the SO 2 -fumigant fruits Koeing et al.

The experiment was arranged in completely randomized design. It was effective in reduction of polyphenol oxidase activity and improvement of anthocyanin pigments of the fruit pericarp over other treatments.

Control of rotting and browning of litchi fruit after harvest at ambient temperatures in China.

Salicylic acid has been reported to regulate the expression of pathogenesis related protein genes, which suggest its role as a signal molecule in acquiring the resistance against pathogen attacks Raskin Physiological loss in weight Weight of ten fruits in a polythene bag was measured and the rate of weight loss was calculated by the following formula: Breeding of tropical and subtropical fruits.

Haryana J Hort Sci. Published online Feb 6. National Center for Biotechnology InformationU.

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Effect of post harvest treatments on bgowning life and quality of litchi fruit stored under modified atmosphere at low temperature. Minimum physiological loss in weight was obtained with the application of 0. Recently, antioxidants like N -acetyl cysteine ACisoascorbic acid IAA have been found very effective to reduce the browning and to prevent the postharvest decay of fruits and vegetables.


Data were tasted by the analysis of variance as given by Cochran and Cox The main objective of the ltichi 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.

On storage, pericarp browning increased irrespective of treatments with the decrease in pericarp specific activity, total pericarp phenol and total anthocyanin. The titratable acidity content had significantly lower in the fruits treated with 0.

Inhibition of ethylene biosynthesis by salicylic acid. Changes in anthocyanin and phenolic content of grapevine leaf and fruit tissue treated with sucrose, nitrate and abscisic acid.

Bfowning on extending post harvest life of litchi Litchi chinensis Sonn. Revised Apr 2; Accepted Apr Salicylic acid has a property to delay the ripening process by slowing down the ripening related changes Hassan et al.