Articles
LOW PH TREATMENT PROTECTS LITCHI FRUIT COLOR
Article number
269_41
Pages
309 – 314
Language
Abstract
Litchi fruit loses its natural red color after harvest.
This fact seriously reduces the commercial value of the fruit.
Fumigation with SO2 after harvest or after storage of up to 10 days at 2 to 5°C causes bleaching of the peel color.
However, the fumigated fruit recovers the color 3 to 5 days after being transferred to shelf life at 22°C. The peel does not turn brown as in the nonfumigated fruit.
In order to increase the market value of the fruit, a new method for improving color intensity was developed.
When dipped in solutions of low pH, the full color of the Mauritius variety was intensified without browning during shelf life.
It is suggested that low pH conditions interfere with polyphenol oxidase activity and thus prevent browning.
In addition, a fumigated, bleached fruit recovers its color right after dipping in low pH solutions.
The low pH treatment had no adverse effect on fruit quality.
This fact seriously reduces the commercial value of the fruit.
Fumigation with SO2 after harvest or after storage of up to 10 days at 2 to 5°C causes bleaching of the peel color.
However, the fumigated fruit recovers the color 3 to 5 days after being transferred to shelf life at 22°C. The peel does not turn brown as in the nonfumigated fruit.
In order to increase the market value of the fruit, a new method for improving color intensity was developed.
When dipped in solutions of low pH, the full color of the Mauritius variety was intensified without browning during shelf life.
It is suggested that low pH conditions interfere with polyphenol oxidase activity and thus prevent browning.
In addition, a fumigated, bleached fruit recovers its color right after dipping in low pH solutions.
The low pH treatment had no adverse effect on fruit quality.
Authors
G. Zauberman, R. Ronen, M. Akerman, Y. Fuchs
Keywords
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