Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage

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• 作者：Deepak Kumar (1)
  Daya Shankar Mishra (1)
  Binayak Chakraborty (1)
  Prabhat Kumar (1)
  
• 关键词：Litchi ; Isoascorbic acid ; N ; acetyl cysteine ; Salicylic acid ; SO2 fumigation
• 刊名：Journal of Food Science and Technology
• 出版年：2013
• 出版时间：August 2013
• 年：2013
• 卷：50
• 期：4
• 页码：797-802
• 全文大小：189KB
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• 作者单位：Deepak Kumar (1)
  Daya Shankar Mishra (1)
  Binayak Chakraborty (1)
  Prabhat Kumar (1)
  
  1. Department of Horticulture, College of Agriculture, G.B. Pant University of Agriculture and Technology, Pantnagar, Udham Singh Nagar, Uttarakhand, India
  
• ISSN：0975-8402

文摘

Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality of the litchi fruits at ambient storage. It was found that 0.5% salicylic acid, 1% isoascorbic acid and 1% N-acetyl cysteine performed better over sulphur dioxide (SO2) fumigation for most of the parameters under study. Application of 0.5% salicylic acid found superior to reduce the pericarp browning, relative leakage rate, and decay percentage. It was effective in reduction of polyphenol oxidase activity and improvement of anthocyanin pigments of the fruit pericarp over other treatments. Total soluble solid, titratable acidity and ascorbic acid of the litchi fruits were recorded highest with the application of 1% isoascorbic acid followed by 0.5% salicylic acid treatment. Therefore, 0.5% salicylic acid and 1% isoascorbic could be used as an alternative of SO2 fumigation for quality retention of litchi fruits.