Short-term Anoxic Treatment of Litchi Fruit (<i>Litchi chinensis</i> Sonn. cv. Hong Huey) Delays Pericarp Browning and Maintains Physicochemical Quality During Storage
Abstract:The effect of short-term anoxic treatment prior to storage at ambient and cool temperatures on pericarp browning, fruit quality, secondary metabolites, antioxidant activity, and the browning enzyme of litchi (Litchi chinensis Sonn.) cv. Hong Huey were investigated. Litchi fruit were exposed to anoxic conditions for 6, 12, 18 and 24 h before storage at 28 ± 2°C for 5 days, or at 7 ± 2°C for 14 days. Anoxic treatment resulted in significantly decreases in electrical conductivity, weight loss, browning index, whi… Show more
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