Integrated application of 1-methylcyclopropene and modified atmosphere packaging to improve quality retention of litchi cultivars during storage

Reuck, Karen De; Sivakumar, Dharini; Korsten, Lisé

doi:10.1016/j.postharvbio.2008.09.013

Cited by 68 publications

(48 citation statements)

References 26 publications

(41 reference statements)

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“…Furthermore, vitamin C is able to reduce the quinones generated by PPO to their original structure, diphenol, limiting the darkening by a process known as ''reaction off'' (Reuck et al 2011). Thus, reduction in the potential inhibition promoted by vitamin C in the site of the PPO (higher PPO activity, Table 2) and the ability of forming diphenols from quinones were probably hampered by a decrease in vitamin C content of the treatments, which led to darkening of the cubes (lowest value of L*, Fig.…”

Section: Resultsmentioning

confidence: 99%

Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

et al. 2016

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Section: Resultsmentioning

confidence: 99%

Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

et al. 2016

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“…The more promising effect of 1-MCP (300 nL L −1 ) on 'McLean's Red' than 'Mauritius'. 1-MCP (300 nL L −1 ) significantly reduced the PPO and POD activities, retained membrane integrity, anthocyanin content and prevented the decline of pericarp colour values (Reuck et al 2009). Sivakumar and Korsten (2010) investigated that the 1-MCP pre-treatment with controlled atmosphere (3 % O 2 and 7 % CO 2 ) at 2°C for 21 days were more effective in preventing pericarp browning along with limiting oxidation enzymes activity and maintaining anthocyanin content.…”

Section: Active and Passive Packagingmentioning

confidence: 96%

“…Enhanced shelf life of 9 days at ambient temperature Neog and Saikia (2010) Modified atmosphere at low temperature Maximum retention of pericarp color Semeerbabu et al 2007 Apple polyphenols Controlling enzymatic browning Zhang et al 2015 Hot water brushing with micro polyethylene film Accumulated acetaldehyde and ethanol inhibited fungal growth Pesis et al 2002 1-methylcyclopropane PPO, POD and browning decreased Reuck et al 2009 8 % HCl alone against combinations of acid and sulphur treatments and found that the acid dip showed some success but caused some browning and decline in flavour in certain cultivars. A dip in calcium nitrate at 1 % for 5 min followed by 4 % HCl for 3 min gave results comparable with sulphur and acid treatments.…”

Section: Acid Treatment and Ph Maintenancementioning

confidence: 99%

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

et al. 2015

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The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

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“…Os incrementos nas atividades das enzimas da PPO e POD não foram suficientes para promover o escurecimento dos frutos, fato que pode ser explicado pelo efeito da quitosana na captação do oxigênio e proteção, formando uma barreira que impede a difusão do oxigênio para o interior do produto, reduzindo as quinonas geradas e inibindo a ação destas enzimas (REUCK et al, 2011), contribuindo para a manutenção da coloração vermelha da casca.…”

Section: Resultsunclassified

Ácido cítrico e quitosana na conservação de lichias 'Bengal'

et al. 2013

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RESUMO-Este trabalho teve como objetivo avaliar a aplicação de ácido cítrico em duas concentrações, associadas ou não à quitosana, na manutenção da qualidade de lichias 'Bengal'. Após a colheita e seleção, os frutos no estádio de maturação maduro foram imersos por 1 minuto nas seguintes soluções de ácido cítrico e de quitosana: [7] ácido cítrico a 600 g L -1 + 0,6% quitosana. Após a imersão, os frutos foram colocados em gôndolas para escorrer o excesso de solução. Em seguida, foram armazenados em câmara fria, previamente higienizada, a 5°C, durante 20 dias. O experimento foi conduzido seguindo um delineamento inteiramente casualizado, num esquema fatorial composto por sete soluções de recobrimento e cinco datas de amostragem. A cada cinco dias, foi avaliada a perda de massa fresca dos frutos, a coloração, o teor de antocianinas e a atividade das enzimas polifenoloxidase e peroxidase da casca. A solução de ácido cítrico a 600 g L -1 , associada ou não à quitosana, e a combinação de quitosana 0,3% com 300 g L -1 de ácido cítrico foram as mais eficientes para a manutenção da cor avermelhada e a redução do escurecimento da casca de lichias 'Bengal' por 20 dias, a 5ºC. Termos para indexação: Litchi chinensis Sonn., pós-colheita, qualidade, escurecimento. CITRIC ACID AND CHITOSAN IN CONSERVATION OF LITCHIS 'BENGAL'ABSTRACT -The aim of this study was to evaluate citric acid application with or without chitosan on the maintenance of the quality of litchi 'Bengal'. It was used litchi on mature maturation stage. After selection, fruits were immersed for one minute on the solution of citric acid and chitosan: were used. After immersion, fruits were put to drain the excess of solution. Then, they were stored in cool chamber at 5°C, previously sanitized, for 20 days. The experiment was conducted following a completely randomized design, with a factorial scheme composed by seven coating solutions and five sampling dates. Every five days were evaluated: loss of fresh mass of fruits; color; content of anthocyanins and the activity of peel enzymes polyphenoloxidase and peroxidase. It was verified that the solution of citric acid 600 g L -1 , associated or not to chitosan, and the combination of chitosan 0,3% to 300 g L -1 of citric acid were the most efficient to maintain the quality of litchi 'Bengal' for 20 days at 5ºC.

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Integrated application of 1-methylcyclopropene and modified atmosphere packaging to improve quality retention of litchi cultivars during storage

Cited by 68 publications

References 26 publications

Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Ácido cítrico e quitosana na conservação de lichias 'Bengal'

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