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

Breeding of brwoning and subtropical fruits. Role of anthocyanin degradation in litchi pericarp preicarp. Peng L, Jiang Y. Results and discussion Effect on browning index and decay percentage It is evident from the Fig. Open in a separate window. Different antioxidants and salicylic acid were tested to overcome pericarp browning perivarp to maintain the postharvest quality of the litchi fruits at ambient storage.

Control of rotting and browning of litchi fruit after harvest at ambient temperatures in China. 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: Lychee Litchi chinensis Sonn.

The fruits treated with salicylic acid had higher concentration of total soluble solid, titratable acidity and lower rate of physiological loss in weight. Wiley Eastern Ltd; In this experiment, anthocyanin content of litchi fruit pericarp decreased with storage time Fig.

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It was effective in reduction of polyphenol oxidase activity and improvement of anthocyanin pigments of the fruit pericarp over other treatments. Color and Pigment Analysis in Fruit Products.

Color stability of strawberry and blackcurrant syrups. This article has been cited by other articles in PMC. A unit of anthocyanin was expressed as a difference of 0. Salicylic acid delay the process of senescence was also reported in pear Hassan et al. Relative leakage rate denotes membrane permeability Marangoni et al. Author information Article notes Copyright and License information Disclaimer.

Kwai Mi by combined treatments of chitosan and organic acids. Extraction and determination of total anthocyanin in cranberries. The rapid enzymatic degradation of anthocyanin pigments along with oxidation of phenolic compounds are believed to be the periacrp causes of browning of pericarp Jaing The polymeric nature of wine pigments.

The main objective of the present 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.

Narosa Publishing House; Reactions involved in sulfite bleaching of anthocyanins. Effect of different post-harvest treatments on overall quality retention in litchi fruit during bgowning temperature storage. Quantitative methods for anthocyanin I. Farming in South Africa, Department of Agriculture; In this experiment salicylic acid had effectively reduced the browning effect, suggesting that slow rate of poly phenol oxidase activity.

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However, SO 2 -fumigation has certain demerits concerned with residual toxicity and taste of the fruits Sivakumar et al. Enzymatic browning in some banana varieties as related to polyphenoloxidase activity and other endogenous factors.

Conclusion The litchi cultivar Rose Scented is having very high export potentiality and popular through out the country. Polyphenol oxidase activity PPO activity was assayed with 4-methylcatechol as a substrate according to the method of Zauberman et al.

Relative leakage rate Membrane permeability expressed as relative electrolyte leakage, was determined by Jiang and Chen Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied.

This sulphur containing amino acid derivative has been reported to be very effective against browning control of fresh-cut pineapple and banana slices Underhill and Simons ; Monsalve-Gonzalez et al.