Postharvest control of pericarp browning of litchi fruit (Litchi chinensis Sonn cv Kwai Mi) by treatment with chitosan and organic acids I. Effect of pH and pericarp dehydration

被引：64

作者：

Joas, J ^{[1
]}

Caro, Y

Ducamp, MN

Reynes, M

机构：

[1] CIRAD Reunion, UPR 24, 100 Route Riviere Pluies,MRST, F-97490 St Clotilde, Reunion, France

[2] CIRAD Montpellier, UPR 24, F-34398 Montpellier, France

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2005年 / 38卷 / 02期

关键词：

Litchi chinensis Sonn cv Kwai Mi; postharvest; browning; pericarp; chitosan coating; acid treatment;

D O I：

10.1016/j.postharvbio.2005.06.013

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 [作物学];

摘要：

Postharvest pericarp browning of litchi fruit (Litchi chinensis Sonn cv Kwai Mi) significantly reduces its commercial potential on the fresh market. In this study, a new treatment, based on the use of organic acids (citric or tartaric) in association with chitosan coating, both harmless for human health, has been tested. Trials at pH 0.8, 1.0 and 1.3 show that browning rate is related to dehydration rate during storage, and pericarp pH. Pericarp pH and weight loss of fruit may thus be used to predict postharvest browning rate at a given storage temperature. (c) 2005 Elsevier B.V. All rights reserved.

引用

页码：128 / 136

页数：9

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