Home > Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007 > INFLUENCE OF NITRIC OXIDE ON PERICAP BROWNING OF LITCHI CV. ‘CHAKRAPAD’

Articles

INFLUENCE OF NITRIC OXIDE ON PERICAP BROWNING OF LITCHI CV. ‘CHAKRAPAD’

Article number

804_33

Pages

249 – 254

Language

English

Abstract

Pericarp browning is the main postharvest defect of litchi.
The effect of nitric oxide released from sodium nitroprusside (SNP) on pericarp browning of Chakrapad litchi was investigated.
Litchi fruits were dipped in 0 and 0.5 mM SNP and then stored in cold room at 4°C with 90-95% RH. The pericarp turned brown during storage but was inhibited by SNP treatment.
L* hunter values (lightness) of SNP-treated fruit were higher than that of untreated fruit, relating well to the expression of brown pigment and polymeric colour in the pericarp.
SNP also reduced weight loss, peroxidase and polyphenol oxidase activity.

Publication

Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007

Authors

S. Kramchote, C. Wongs-Aree, V. Srilaong, A. Uthairatanakij, S. Kanlayanarat

Keywords

lychee, Litchi chinensis Sonn., storage, browning, polymeric colour, sodium nitroprusside (SNP)

Full text

https://doi.org/10.17660/ActaHortic.2008.804.33

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