ISHS Acta Horticulturae 269: Symposium on Tropical Fruit in International Trade
EFFECT OF STORAGE TEMPERATURE ON THE COLOR AND QUALITY OF LITCHI FRUIT |
| Authors: | C. Huang, Y. Wang |
| Abstract:
Litchi fruits of cv. Hei Ye, packed in PE case and over wrapped by PE film, were stored at 0, 2, 5 or 20°C. Pericarp browning was most rapid at 0°C, followed by 2°C and 5°C. Fruits stored at 20°C were moldy in 6 days and no data was taken thereafter. The maximum storage life for fruits first stored at 0°C, 2°C or 5°C and having 1 day on shelf life at 20°C was 17, 24, and 27 days respectively. The fruit skin color meter reading agreed with visual observation. The "a" value declined most rapidly at 0°C and less rapidly at 2°C and 5°C. The "L" value changed similarly to "a" value did, but "b" value showed no consistent change. The "a" value of fruits stored for 1 day at 20°C decreased. Fruit stored for less than 6 days had less decline in the "a" value at 20°C, and 5°C than at 2°C and 0°C. The total soluble solids (TSS) content decreased rapidly at 20°C with a slight decline at 0°C, 2°C, and 5°C. Titratable acidity had no consistent change with storage temperature or length. Fruit mold occurred after 31 days of storage at 0°C, 2°C, and 5°C. Mold increased to 84.6% after 37 days of storage at 0°C, and to 42.9% and 61.5% at 2°C and 5°C, respectively. The optimum storage temperature was about 5°C. | |
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