Effect of oxalic acid on control of postharvest browning of litchi fruit

被引：204

作者：

Zheng, XL

Tian, SP

机构：

[1] Chinese Acad Sci, Key Lab Photosynth & Environm Mol Physiol, Inst Bot, Beijing 100093, Peoples R China

[2] Zhanjiang Normal Univ, Dept Biol, Zhanjiang 524048, Peoples R China

来源：

FOOD CHEMISTRY | 2006年 / 96卷 / 04期

基金：

中国国家自然科学基金;

关键词：

litchi; oxalic acid; postharvest browning;

D O I：

10.1016/j.foodchem.2005.02.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Litchi (Litchi chinensis Sonn.) fruit, cv. Huaizhi, was treated with 2 and 4 mM oxalic acid and stored at room temperature to investigate the effect of oxalic acid on pericarp, browning. The results showed that the pericarp browning indices of the fruit, treated with both oxalic acid concentrations, were significantly lower than that of the control, due to increase of membrane integrity, inhibition of anthocyanin degradation, decline of oxidation, and maintanance of relatively low peroxidase activity in the fruit during storage. It appears that application of oxalic acid can effectively control the pericarp, browning of litchi fruit during postharvest storage. (C) 2005 Elsevier Ltd. All rights reserved.

引用

页码：519 / 523

页数：5

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