QUANTITATIVE CHANGES IN ANTHOCYANIN PIGMENTS OF LYCHEE FRUIT DURING REFRIGERATED STORAGE

被引：39

作者：

LEE, HS ^{[1
]}

WICKER, L ^{[1
]}

机构：

[1] UNIV GEORGIA, DEPT FOOD SCI & TECHNOL, ATHENS, GA 30602 USA

来源：

FOOD CHEMISTRY | 1991年 / 40卷 / 03期

关键词：

D O I：

10.1016/0308-8146(91)90111-Z

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Changes in cyanidin-3-glucoside, cyanidin-3-rutinoside, malvidin-3-acetylglucoside, total anthocyanins, percent polymeric color and browning indexes in stored lychee (Litchi chinensis Sonn.) fruits were determined. Total anthocyanin content declined from 1.77 to 0.73 mg/g fresh weight, and individual anthocyanins also decreased throughout the 48-day storage period. Decline in anthocyanins was accompanied by an increase in browning. Polymeric pigments also gradually increased from 20.9 to 53%.

引用

页码：263 / 270

页数：8

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