POSTHARVEST RETENTION OF THE RED COLOR OF LITCHI FRUIT PERICARP

被引：194

作者：

ZAUBERMAN, G

RONEN, R

AKERMAN, M

WEKSLER, A

ROT, I

FUCHS, Y

机构：

[1] Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, Bet Dagan, 50250

来源：

SCIENTIA HORTICULTURAE | 1991年 / 47卷 / 1-2期

关键词：

COLOR RETENTION; LITCHI; PERICARP COLOR; POSTHARVEST TREATMENTS;

D O I：

10.1016/0304-4238(91)90030-3

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Litchi fruit colour was preserved by sulphur dioxide (SO2) fumigation, followed by a dip in dilute hydrochloric acid. The pH and the colour of the pericarp (rind) were affected by the pH of the acid and by the duration of the treatments. The fumigation inhibited polyphenol oxidase (PPO) activity, but had not effect on peroxidase (PO) activity. Methanolic extracts of red pericarp absorbed strongly at 525 nm, while extracts of brown pericarp had a low peak of absorbance (at 525 nm) even after acidification. It is suggested that when PPO activity is inhibited soon after harvest, the red colour of litchi fruit can be preserved if the pH of the rind remains acidic.

引用

页码：89 / 97

页数：9

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