ENZYMATIC AND COLOR CHANGES DURING POSTHARVEST STORAGE OF LYCHEE FRUIT

被引:69
作者
HUANG, S
HART, H
LEE, H
WICKER, L
机构
[1] UNIV GEORGIA, DEPT FOOD SCI & TECHNOL, ATHENS, GA 30602 USA
[2] UNIV FLORIDA, DEPT FRUIT CROPS, GAINESVILLE, FL 32611 USA
[3] STOUFFERS FOOD CORP, SOLON, OH 44139 USA
[4] FLORIDA DEPT CITRUS, CTR CITRUS RES & EDUC, LAKE ALFRED, FL 33850 USA
[5] UNIV GEORGIA, DEPT FOOD SCI & TECHNOL, ATHENS, GA 30602 USA
关键词
D O I
10.1111/j.1365-2621.1990.tb03623.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Hunter color dimension scores were related to loss of red color and darkening during post‐harvest storage of fresh lychee fruit at 4°C. Peroxidase declined whereas polyphenyloxidase increased in the lychee endocarp during storage. The peroxidase of the exocarp increased to 36.93 U/min at 29 days, but declined during subsequent storage. No change in polyphenyloxidase of the exocarp was observed until 29 days when activity increased nearly ten fold to 0.55 U/min. The decrease in peroxidase and increase in polyphenyloxidase activities coincided with onset of discoloration of fruit. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码:1762 / 1763
页数:2
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