ISHS Acta Horticulturae 712: IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality
LOW OXYGEN STORAGE OF LITCHI CV. ´HONG HUAY´ |
| Authors: | C. Techavuthiporn, W. Nivomlao, S. Kanlavanarat |
| Keywords: | Litchi, (Litchi chinensis Sonn.), low oxygen, controlled atmosphere, pericarp browning, postharvest life |
| Abstract:
Litchi (Litchi chinensis Sonn.) fruit cv. ‘Hong Huay’ were stored in 3%, 5% or 8% O2 (balanced N2) at 4ºC with 90-95% relative humidity. Fruits held in air (21% O2) served as control. All low O2 atmospheres retarded pericarp browning which compared well with weight loss reduction and partly with peel anthocyanin content. Respiration rate was generally lower in 3-5% O2 than in air or 8% O2, but it had no direct relationship with browning development. Consequent to browning inhibition, fruit shelf life increased from 20 days in air to 32 days in 3-8% O2. | |
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