Articles
THE PHYSIOLOGICAL BASIS OF LITCHI FRUIT PERICARP COLOR RETENTION.
Article number
343_6
Pages
29 – 33
Language
Abstract
Litchi (Litchi chinensis Sonn.) fruit is harvested when it is ripe and red.
However, within 2 days after harvest it turns brown and the pericarp (peel) becomes desiccated.
Although the browning has no effect on the flavor of the fruit it seriously reduces its commercial value.
This presentation will describe the physiological basis of a new technology which retains the color of the fruit by altering the pH of its pericarp.
The role of SO2 fumigation and low pH solution dip and the possible involvement of polyphenol oxidase in the browning process of the pericarp will be discussed.
Also, the possible combination between the antifungal treatment with Sportak (prochloraz) and the acid dip for color retention will be presented.
However, within 2 days after harvest it turns brown and the pericarp (peel) becomes desiccated.
Although the browning has no effect on the flavor of the fruit it seriously reduces its commercial value.
This presentation will describe the physiological basis of a new technology which retains the color of the fruit by altering the pH of its pericarp.
The role of SO2 fumigation and low pH solution dip and the possible involvement of polyphenol oxidase in the browning process of the pericarp will be discussed.
Also, the possible combination between the antifungal treatment with Sportak (prochloraz) and the acid dip for color retention will be presented.
Publication
Authors
Y. Fuchs, G. Zauberman, R. Ronen, I. Rot, A. Weksler, M. Akerman
Keywords
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