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Influence of the use of acids and films in post-harvest lychee conservation

Lychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associ...

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Published in:Revista Ceres 2012-12, Vol.59 (6), p.745-750
Main Authors: Silva, D.F.P. da, Lins, L.C.R. de, Cabrini, E.C, Brasileiro, B.G, Salomão,L.C.C
Format: Article
Language:English
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Summary:Lychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L-1 for 5 minutes), 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L-1 for 5 minutes), 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick)) and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film). During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp. A lichia (Litchi chinensis Sonn.) possui alto valor comercial no mercado, entretanto, apresenta vida útil pós-colheita curta, por causa do rápido escurecimento do pericarpo. O objetivo deste trabalho foi avaliar a vida útil pós-colheita de lichias 'Bengal', armazenadas após tratamento com ácido clorídrico e ácido cítrico, associados a fécula de mandioca e embalagem plástica. Frutos com pericarpos uniformemente vermelhos foram submetidos aos tratamentos: 1-( imersão em ácido cítrico 100 mM por 5 minutos + fécula de mandioca 30 g/L por 5 minutos); 2-( imersão em ácido clorídrico 1 M por 2 minutos + fécula de mandioca 30 g/L por 5 minutos); 3-( imersão em ácido cítrico 100 mM por 5 minutos + filme de policloreto de vinila (PVC ,14 µm de espessura)); e 4-( imersão em ácido clorídrico 1 M por 2 minutos + filme de PVC). Durante 20 dias, os frutos foram avaliados quanto à perda de massa fresca, cor do pericarpo, pH, teor de sólidos solúveis e acidez titulável da polpa, vitamina C do pericarpo e da polpa e atividades de polifenoloxidase e peroxidase do pericarpo. O tratamento com ácido clorídrico associado ao PVC foi o mais efetivo na manutenção da cor vermelha e o que melhor con
ISSN:0034-737X
2177-3491
2177-3491
0034-737X
DOI:10.1590/S0034-737X2012000600002