Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit
Litchi fruit has a very short shelf life after harvest, so marketers and consumers alike desire longer periods of storage, transportation and distribution. To extend shelf life, anoxia treatments were used for the fruit. Litchi fruit were exposed to pure N2 for 0, 3, 6, 12 or 24 h. They were then ke...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2004-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/163295 |
| _version_ | 1797430235163000832 |
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| author | Yueming Jiang Xinguo Su Xuewu Duan Wenbin Lin Yuebiao Li |
| author_facet | Yueming Jiang Xinguo Su Xuewu Duan Wenbin Lin Yuebiao Li |
| author_sort | Yueming Jiang |
| collection | DOAJ |
| description | Litchi fruit has a very short shelf life after harvest, so marketers and consumers alike desire longer periods of storage, transportation and distribution. To extend shelf life, anoxia treatments were used for the fruit. Litchi fruit were exposed to pure N2 for 0, 3, 6, 12 or 24 h. They were then kept individually in closed but vented containers for 6 days in the dark at 20 °C and 95–100 % relative humidity. Exposure of litchi fruit to N2 for 3 or 6 h markedly delayed skin browning, reduced rot development and maintained higher concentrations of total soluble solids, titratable acidity and ascorbic acid after 6 days of storage. Anoxia treatment for 24 h reduced browning index, but it accelerated disease development, compared to the control. Thus, a pre-storage pure N2 treatment for 3 or 6 h can be an effective means of reducing rotting while maintaining the physical quality of the fruit. |
| first_indexed | 2024-03-09T09:25:42Z |
| format | Article |
| id | doaj.art-1129fc7c5ed64163bc2d270f89a80c23 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:25:42Z |
| publishDate | 2004-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-1129fc7c5ed64163bc2d270f89a80c232023-12-02T06:04:24ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062004-01-01422131134Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi FruitYueming Jiang0Xinguo Su1Xuewu Duan2Wenbin Lin3Yuebiao Li4South China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. ChinaSouth China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. ChinaSouth China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. ChinaSouth China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. ChinaSouth China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. ChinaLitchi fruit has a very short shelf life after harvest, so marketers and consumers alike desire longer periods of storage, transportation and distribution. To extend shelf life, anoxia treatments were used for the fruit. Litchi fruit were exposed to pure N2 for 0, 3, 6, 12 or 24 h. They were then kept individually in closed but vented containers for 6 days in the dark at 20 °C and 95–100 % relative humidity. Exposure of litchi fruit to N2 for 3 or 6 h markedly delayed skin browning, reduced rot development and maintained higher concentrations of total soluble solids, titratable acidity and ascorbic acid after 6 days of storage. Anoxia treatment for 24 h reduced browning index, but it accelerated disease development, compared to the control. Thus, a pre-storage pure N2 treatment for 3 or 6 h can be an effective means of reducing rotting while maintaining the physical quality of the fruit.http://hrcak.srce.hr/file/163295anoxiaLitchi chinensisqualitystorage treatment |
| spellingShingle | Yueming Jiang Xinguo Su Xuewu Duan Wenbin Lin Yuebiao Li Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit Food Technology and Biotechnology anoxia Litchi chinensis quality storage treatment |
| title | Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit |
| title_full | Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit |
| title_fullStr | Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit |
| title_full_unstemmed | Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit |
| title_short | Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit |
| title_sort | anoxia treatment for delaying skin browning inhibiting disease development and maintaining the quality of litchi fruit |
| topic | anoxia Litchi chinensis quality storage treatment |
| url | http://hrcak.srce.hr/file/163295 |
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