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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Effect of different post-harvest treatments on overall quality retention in litchi fruit during low temperature storage. Effect on total soluble solid, titratable acidity, ascorbic acid content, TSS: Membrane effects in postharvest physiology. Membrane permeability expressed as relative electrolyte leakage, was determined by Jiang and Chen The rapid enzymatic degradation of anthocyanin pigments along with oxidation of phenolic compounds are believed to be the main causes of browning of pericarp Jaing Though, sulphur dioxide SO 2 fumigation to the fruits has been practiced commercially to overcome pericarp browning related problems.

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

Anthocyanin decolorizing system in the leaves of Petrilla naukeinensis. The experiment was arranged in completely randomized design. Abstract Pericarp browning is the major post-harvest problem of litchi Litchi chinensis Sonn fruit, resulting in reduced commercial value of the fruit.

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Appearance was accessed visually by measuring the extent of the total browned area on each fruit pericarp using fruits during shelf life evaluation, on the following scale: Polyphenol oxidase activity Polyphenol oxidase activity PPO activity litfhi assayed with 4-methylcatechol as a substrate according to the method of Zauberman et al.

Anthocyanin degradation index and polymeric colour increased during storage. Studies on extending post harvest life of litchi Litchi chinensis Sonn. Therefore, there is an urgent need to find out an alternative postharvest tool that are safe for consumption, ecofriendly and economically viable to over come litchi pericarp browning and maintaining the overall fruit quality.

Biochemical Methods for Agricultural Sciences. Fruits dipped in tap water served as control.

In banana decreased level of all these enzymes was reported with the application of salicylic acid in a concentration depending manner during the process of ripening Srivastava and Dwivedi The authors are also thankful to Dr. Author information Article notes Copyright and License information Disclaimer. The changes of pigments, phenolic contents broqning activities of polyphenol oxidase and phenylalanine ammonia-lyase in pericarp of post-harvest litchi fruits.

Effect of antioxidants and salicylic acid on browning index, decay percentage, PPO activity, relative leakage rate and anthocyanin conc.

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Total soluble solids, titratable acidity, TSS: Postharvest retention of red colour of litchi fruit pericarp. Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning.

Fruits which were treated with isoascorbic acid, N -acetyl cysteine and salicylic acid showed a balanced TSS: Open in a separate window. The changes of pigments, phenolics contents and activities of polyphenol oxidase and phenylalanine ammonia-lyase in pericarp of postharvest litchi fruit. Enzymatic browning in some banana varieties as licthi to polyphenoloxidase activity and other endogenous factors.

However, isoascorbic acid also had a great effect in maintaining the brownig fruit quality in terms of total soluble solid, titratable acidity, TSS: Published online Feb 6. Improvement of the packaging and storage of litchi in the Reunion. Anthocyanin pigments in the skin of litchi fruit. Farming in South Africa, Department of Agriculture; Handbook of analysis and quality control of fruit and vegetable products.

Color stability of strawberry and blackcurrant syrups.