EFFECTS OF ULTRASONIC TREATMENT ON PERICARP BROWNING OF POSTHARVEST LITCHI FRUIT

文献类型： 外文期刊

第一作者： Chen, Yulong

作者： Chen, Yulong;Jiang, Yueming;Yang, Shaoyu;Yang, En;Yang, Bao;Prasad, K. Nagendra;Chen, Yulong;Jiang, Yueming;Yang, Shaoyu;Yang, En;Yang, Bao;Prasad, K. Nagendra;Chen, Yulong

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期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）

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收录情况： SCI

摘要： Pericarp browning and decline in quality are the major postharvest problems of litchi fruit (Litchi chinensis Sonn.) during storage and transportation. Experiments were conducted to investigate the effects of ultrasonic treatment on pericarp browningand quality of harvested litchi fruit. Fresh fruits of litchi cv. Guiwei were treated with ultrasonic at power of 0 (control) or 120 W for 10 min in water and then stored at room temperature (28C). Application of ultrasonic generally reduced the degradation of litchi anthocyanins and increase in relative leakage rate throughout the storage period, and inhibited the activities of polyphenol oxidase and peroxidase at the early storage stage and, thus, significantly delayed pericarp browning of litchi fruit. However, ultrasonic treatment accelerated the reduction in the amount of total soluble solids and slowed down the increase in total titratable acid. All these results suggest that the application of ultrasonic can effectively control the pericarp browning of postharvest litchi fruit during storage.

分类号： TS2

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