Postharvest Research and Handling of Litchi in China - A Review

Chen, W.X.; Wu, Ziping; Ji, Zhao-Lin; Su, Meixia

doi:10.17660/actahortic.2001.558.53

Cited by 28 publications

(11 citation statements)

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“…Initially, the POD activity was lower for both cultivars up to 14 days. The PPO and POD activities were observed to be higher in "Mauritius" than "McLean's Red," and similar observations reported with respect to Chinese cultivar Nuomici that browns easily showed higher PPO activity than Guiwei, a cultivar that browns more slowly (Chen et al 2001). Although fruits in punnets P1-A (A) and P1-P (B) showed higher POD activity than the fruits in punnets P2-A (C) and P2-P (D), the fruits in NP2-P (E) punnet revealed the highest POD activity after 21-day storage (Fig.…”

Section: Effect Of Map On Anthocyanin Content Oxidation Enzyme Activsupporting

confidence: 79%

“…The increased oxidation enzyme activities would have favored the higher O 2 composition (~17%) around the fruits. The PPO and POD activities were observed to be higher in "Mauritius" than "McLean's Red," and similar observations reported with respect to Chinese cultivar Nuomici that browns easily showed higher PPO activity than Guiwei, a cultivar that browns more slowly (Chen et al 2001). The observed higher oxidation enzymes activity explains the loss of anthocyanin content and BI noted in "Mauritius.…”

Section: Effect Of Map On Anthocyanin Content Oxidation Enzyme Activmentioning

confidence: 99%

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EFFECT OF PASSIVE AND ACTIVE MODIFIED ATMOSPHERE PACKAGING ON QUALITY RETENTION OF TWO CULTIVARS OF LITCHI (LITCHI CHINENSIS SONN.)

Reuck¹,

Sivakumar²,

Korsten³

2010

Journal of Food Quality

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“Mauritius” and “McLean's Red” were packed in active (5% O2 and 5% CO2) or passive modified atmosphere in polypropylene punnets. Lidding film with 10 and 4 holes was sealed onto the punnets during packing process. Packed fruits were stored at 2C, 95% relative humidity up to 21 days. Observations indicated that “McLean's Red” was more suited for modified atmosphere packaging technology than “Mauritius”. Lidding film‐four holes showed ∼7% O2 and 9% CO2, significantly reduced the activity of oxidation enzymes, showed higher retention of pericarp color by retaining the hunter color values L*, C*, h*in the “McLean's Red”. Lidding film‐10 holes showed ∼17% O2 and ∼5% CO2, retained the soluble solids concentration to titratable acidity ratio (∼65), and thereby preventing the loss of taste and litchi fruit flavor with acceptable pericarp color. The use of an active modified atmosphere does not change the composition of the gases at equilibrium but lessens the time necessary to reach this equilibrium. PRACTICAL APPLICATIONS Modified atmosphere packaging (MAP) has been considered beneficial to maintain high humidity, prevent water loss and browning of litchi pericarp, and is also considered a convenient method to market value‐added small fruits. Results from this study indicated that the selection of MAP is cultivar‐dependent. The outcome of this study provides a partial solution for small and medium‐scale litchi growers and exporters for marketing chains for up to 20–21 days with information on suitable alternative treatment to replace sulfur dioxide fumigation especially for early season “McLean's Red” litchi.

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Section: Effect Of Map On Anthocyanin Content Oxidation Enzyme Activsupporting

confidence: 79%

Section: Effect Of Map On Anthocyanin Content Oxidation Enzyme Activmentioning

confidence: 99%

EFFECT OF PASSIVE AND ACTIVE MODIFIED ATMOSPHERE PACKAGING ON QUALITY RETENTION OF TWO CULTIVARS OF LITCHI (LITCHI CHINENSIS SONN.)

Reuck¹,

Sivakumar²,

Korsten³

2010

Journal of Food Quality

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“…The color of the fruit is an important criterion to decide the harvesting stage. For distant market fruits are harvested when TSS (total soluble solids) attains 19°Brix and acidity 0.3 to 0.4 % (Chen et al 2001). Fruits are collected in such a manner that they are not damaged from any sides because, if bruishes takes place, endogenous ethylene and carbon dioxide is liberated from injured site of pericarp and damaged tissues, which may affect the physiological and pathological state of neighbouring fruit clusters through initiating cascade of events leading to deteriorating enzyme activation.…”

Section: Introductionmentioning

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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“…However, Campos et al, 2011, showed that the coating with cassava starch associated with chitosan was effective in reducing mass loss in strawberries. Chen et al (2001) stated that a mass loss of 18% is sufficient to cause total browning of lychee pericarp and, contrarily, Lima et al (2010), consider that a loss of 3 to 5% can promote the same effect.…”

Section: Resultsmentioning

confidence: 99%

Influence of the use of acids and films in post-harvest lychee conservation

et al. 2012

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RESUMO Influência da utilização de ácidos e filmes na conservação pós-colheita de lichiaA lichia (Litchi chinensis Sonn.) possui alto valor comercial no mercado, entretanto, apresenta vida útil pós-colheita curta, por causa do rápido escurecimento do pericarpo. O objetivo deste trabalho foi avaliar a vida útil pós-colheita de lichias 'Bengal', armazenadas após tratamento com ácido clorídrico e ácido cítrico, associados a fécula de mandioca e embalagem plástica. Frutos com pericarpos uniformemente vermelhos foram submetidos aos tratamentos: 1-( imersão em ácido cítrico 100 mM por 5 minutos + fécula de mandioca 30 g/L por 5 minutos); 2-( imersão em ácido clorídrico 1 M por 2 minutos + fécula de mandioca 30 g/L por 5 minutos); 3-( imersão em ácido cítrico 100 mM por 5 minutos + filme de policloreto de vinila (PVC ,14 µm de espessura)); e 4-( imersão em ácido clorídrico 1 M por 2 minutos + filme de PVC). Durante 20 dias, os frutos foram avaliados quanto à perda de massa fresca, cor do pericarpo, pH, teor de sólidos solúveis e acidez titulável da polpa, vitamina C do pericarpo e da polpa e atividades de polifenoloxidase e peroxidase do pericarpo. O tratamento com ácido clorídrico associado ao PVC foi o mais efetivo na manutenção da cor vermelha e o que melhor conservou as características de qualidade dos frutos. A fécula de mandioca associada ao ácido cítrico e ácido clorídrico não reduziu a perda de massa e não impediu o escurecimento do pericarpo de lichia. Influence of the use of acids and films in post-harvest lychee conservation 1 Palavras-chave: Litchi chinensisLychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L -1 for 5 minutes), 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L -1 for 5 minutes), 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick)) and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film). During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp.

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Postharvest Research and Handling of Litchi in China - A Review

Cited by 28 publications

References 0 publications

EFFECT OF PASSIVE AND ACTIVE MODIFIED ATMOSPHERE PACKAGING ON QUALITY RETENTION OF TWO CULTIVARS OF LITCHI (LITCHI CHINENSIS SONN.)

EFFECT OF PASSIVE AND ACTIVE MODIFIED ATMOSPHERE PACKAGING ON QUALITY RETENTION OF TWO CULTIVARS OF LITCHI (LITCHI CHINENSIS SONN.)

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

Influence of the use of acids and films in post-harvest lychee conservation

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