Effect of Arabic Gum Coating on Postharvest Quality of Litchi (Litchi chinensis) Fruits

Low temperature storage at 1-5°C is used to reduce pathological decay, but has only limited role in reducing pericarp browning. [...]the fruits deteriorate rapidly when removed from cold storage. Fruits were thoroughly rolled to remove dirt, dust and adhered unwanted material. Besides litchi fruits...

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Bibliographic Details
Published in:Journal of pharmaceutical sciences and research 2019-04, Vol.11 (4), p.1464-1468
Main Authors: Minh, Nguyen Phuoc, Nhi, Tran Thi Yen, Vien, Lieu Thi Be, Ha, Thach Thi Thu, Yen, Nguyen Thi Kim
Format: Article
Language:English
Subjects:
Biotechnology
Food
Fruits
Glycerol
Horticulture
Product quality
Retention
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Summary:Low temperature storage at 1-5°C is used to reduce pathological decay, but has only limited role in reducing pericarp browning. [...]the fruits deteriorate rapidly when removed from cold storage. Fruits were thoroughly rolled to remove dirt, dust and adhered unwanted material. Besides litchi fruits we also used other materials during the research such as arabic gum, distilled water, NaOH, 2,6-dichlorophenolindophenol, Petrifilm - 3M, Tween 80, glycerol, PVC bag. [...]tissue wounding induces a high respiration rate which triggers faster tissue deterioration and increased contact between PPO and POD from damaged chloroplast, leucoplast, anthocyanins and phenols from vacuole, thus accelerating enzymatic action of phenols oxidation (Jiang et al., 1997). [...]active oxygen species originated from pericarp browning will inevitably do harm to cell plasma membranes of litchi flesh, thus leading to aril decay.
ISSN:0975-1459