ISHS Acta Horticulturae 712: IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality
SUPERATMOSPHERIC OXYGEN RETARDS PERICARP BROWNING OF LITCHI CV. ´HONG HUAY´ |
| Authors: | C. Techavuthiporn, W. Nivomlao, S. Kanlavanarat |
| Keywords: | Litchi, Litchi chinensis Sonn., superatmospheric oxygen, controlled atmosphere, pericarp browning, postharvest life |
| Abstract:
Litchi fruit cv. ‘Hong Huay’ were stored in 50%, 70% or 90% O2 (balance N2) at 4oC with 90-95% relative humidity. Fruit held in air (21% O2) served as control. Pericarp browning was significantly retarded by 50-70% O2. 90% O2 had initially the same inhibitory effect on browning but accelerated the process at the later part of the storage period. Degree of browning partly compared well with weight loss and peel anthocyanin content but not with respiration rate which appeared to be stimulated by high O2. Consequent to the inhibition of browning, fruit held in 50-70% O2 kept in storage for about 28 days or 8 days longer than the shelf life of fruits held in air or 90% O2. | |
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