Articles
EFFECT OF POSTHARVEST HANDLING ON FRUIT QUALITY, MASS LOSS AND RESPIRATION RATE OF LITCHI
Article number
558_58
Pages
359 – 365
Language
English
Abstract
Effects of 98°C boiling water dip, sulphur fumigation combined with acid dip, packing methods and storage conditions on fruit quality, mass loss and respiration rate of litchis (Litchi chinensis cv.
Heiye) were investigated in this paper.
The results showed that 98°C boiling water dip and sulphur fumigation, in combination with acid dip, respectively, improved the acidity of pericarp without influence on the total soluble solids (TSS) and acidity in pulp.
Packing methods significantly affected mass loss.
No climacteric peak was detected in litchi fruit regardless of handling technology.
Respiration rate decreased with the increase of fruit mass loss at the earlier stage of storage, but tended to be stable at the later stage.
Heiye) were investigated in this paper.
The results showed that 98°C boiling water dip and sulphur fumigation, in combination with acid dip, respectively, improved the acidity of pericarp without influence on the total soluble solids (TSS) and acidity in pulp.
Packing methods significantly affected mass loss.
No climacteric peak was detected in litchi fruit regardless of handling technology.
Respiration rate decreased with the increase of fruit mass loss at the earlier stage of storage, but tended to be stable at the later stage.
Publication
Authors
Y.H. Peng, W. Cheng
Keywords
acid dip, hot water dip, Litchi chinensis Sonn., sulphur fumigation
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