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Color Changes and Retention of Lychee Fruits during Postharvest Storage

By 洪登村, 何俊剛, Deng-Tseng Horng and Chun-Kang Ho

Abstract

荔枝果實的鮮紅色澤最主要由存在於中果皮薄壁細胞中的花青素所呈現。荔枝果實在採收後1-2天即會因為果皮迅速喪失水分、花青素含量的減少、花青素結構的改變及多酚氧化酵素作用而產生褐化現象。利用低溫貯藏配合包裝、增加貯藏溼度、貯藏前低Ph值溶液浸泡及二氧化硫燻蒸等處理貯藏技術均可延遲褐化發生時間。Anthocyanins in parenchyma of mesorcarp are the major pigments of lychee. The most important problem of postharvest handling of lychee is to prevent dsiccation which inducing the loss of anthocyanins content, the structural transformation of anthocyanins and the action of polyphenoloxidase(PPO) that resulted the rapid development of browning. Results also indicated that increasing in relative humidity, dipping in low pH solution before storage, SO2 fumigation and low temperature storage along with sepecial packing system could delay the browning of lychee and maintain fruit quality

Topics: Lychee, Desiccation, Anthocyanins, Low temperature storage, Packing, 荔枝, 失水, 花青素, 低溫冷藏, 包裝
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81514
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