Abstract
Pericarp browning is the major post-harvest problem of litchi (Litchi chinensis Sonn) fruit, resulting in reduced commercial value of the fruit. Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied. The treated fruits were packed in transparent perforated (0.2% ventilation) low density polythene bags (100 gauge). On storage, pericarp browning increased irrespective of treatments with the decrease in pericarp specific activity, total pericarp phenol and total anthocyanin. Anthocyanin degradation index and polymeric colour increased during storage. Pre-cooled (10°C) fruits treated with 0.6% sodium metabisulphite solution for 10 min, air dried followed by dipping in 2% HCl for 5 min and packing in perforated LDPE bags recorded the lowest polyphenol oxidase specific activity (2.2 units/mg protein) with maximum retention of total anthocyanin (47.3 mg/100g) leading to the lowest pericarp browning after 9 days of storage with attractive red colour, freshness and enhanced shelf life of 9 days at ambient conditions (27.7 ± 1.2°C, RH 78 ± 4%).
Article PDF
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.Avoid common mistakes on your manuscript.
References
Akamine EK (1960) Preventing the darkening of fresh lychees prepared for transport. Technical Progress Report of Hawaii Agricultural Experimental Station, University of Hawaii 127, p 17
Akath Singh, Nath A, Buragohain, Juri B, Deka Bidyut C (2008) Quality and shelf-life of strawberry fruits in different packages during storage. J Food Sci Technol 45:439–442
Caro Y, Joas J (2005) Post-harvest control of litchi pericarp browning (cv. Kwai Mi) by combined treatments of chitosan and organic acids. II. Effect of the initial water content of pericarp. Postharvest Biol Technol 38:137–140
Chandramonti HD, Huddar AG, Nachegowda V (1991) Effect of post harvest application of calcium on ripening of banana cv. Robusta. Haryana J Hort Sci 20:60–64
Ducamp-Collin M, Lebrun M, Ramarson H, Self G (2007) Anthocyanin and anthocyanin-degrading enzymes in Kwai May and Wai Chee cultivars of litchi grown in Reunion Island and Spain. Fruits 62:353–359
Fuleki T, Francis FJ (1968) Quantitative methods for anthocyanin I. Extraction and determination of total anthocyanin in cranberries. J Food Sci 33:72–77
Huang PY, Scott KJ (1985) Control of rotting and browning of litchi fruit after harvest at ambient temperatures in China. Trop Agric 62:2–4
Jayaraman KS, Ramanuja MN, Dhakne YS, Vijayaraghavan PK (1982) Enzymatic browning in some banana varieties as related to polyphenoloxidase activity and other endogenous factors. J Food Sci Technol 19:181–186
Jiang Y, Duan X, Joyce D, Zhang Z, Li J (2004) Advances in understanding of enzymatic browning in harvested litchi. Food Chem 88:443–446
Jurd L (1964) Reactions involved in sulfite bleaching of anthocyanins. J Food Sci 29:16–19
Jurd L, Asen S (1966) The formation of metal and co-pigment complexes of cyanidin -3-glucoside. Phytochem 5:183–187
Ketsa S, Leelawatana K (1992) Effect of pre and post harvest acid dipping on browning of lychee fruits. Acta Hort 2:726–731
Kudachikar VB, Semeerbabu MT, Revathy B, Ushadevi A, Ramana KVR, Matches RS (2007) Effect of post harvest treatments on shelf life and quality of litchi fruit stored under modified atmosphere at low temperature. J Food Sci Technol 44:106–109
Lee HS, Wicker L (1991) Anthocyanin pigments in the skin of litchi fruit. J Food Sci 56:466–468, 483
Lin ZF, Li SS, Chang DL, Lin GZ, Li YB, Liu SC, Chen MD (1988) The changes of pigments, phenolic contents and activities of polyphenol oxidase and phenylalanine ammonia-lyase in pericarp of post-harvest litchi fruits. Acta Bot Sinica 30: 40–45
Mayer AM (1987) Polyphenol oxidase in plants-recent progress. Phytochem 26:11–20
Menon RR, Goswami TK (2007) Post-harvest handling and storage of mangoes-An overview. J Food Sci Technol 44:449–458
Normand F, Bouffin J (1995) Improvement of the packaging and storage of litchi in the Reunion. Fruits 50:205–214
Patel RK, Akath Singh, Yadav DS, Mousumi Bhuyan, Deka Bidyut C (2009) Waxing, lining and polyethylene packaging on the shelf-life and juice quality of passion fruit during storage. J Food Sci Technol 46:70–74
Sadasivam S, Manikam A (1992) Biochemical Methods for Agricultural Sciences. Wiley Eastern Ltd, New Delhi, p 187
Schumaker R, Bastin M (1965) Anthocyanin decolorizing system in the leaves of Petrilla naukeinensis. Bulletin Soc Royal Sci 34:42
Sharma SB, Ray PK (1992) Studies on extending post harvest life of litchi (Litchi chinensis Sonn.) Indian Food Packer 41(1): 17–20
Shilpa M, Sandhu KS, Usha B, Sahota PP (2008) Effect of KMS treatment and storage on the quality of dried tomato halves. J Food Sci Technol 45:474–479
Skrede G, Wrolstad RE, Lea P, Enersen G (1992) Color stability of strawberry and blackcurrant syrups. J Food Sci 57:172–177
Snowdon AL (1990) A colour atlas of post harvest diseases and disorders of fruit and vegetables 1. General introduction and fruits. Wolfe Scientificx, Barcelona, p126
Somers TC (1971) The polymeric nature of wine pigments. Phytochem 10:2175–2186
Sonkar RK, Sarnaik DA, Dikshit SN, Saroj PL, Huchche AD (2008) Post-harvest management of citrus fruits: A review. J Food Sci Technol 45:199–208
Underhill SJR, Gardiner S, Prasad A (1994) The use of SO2 and low pH treatment to control lychee (Litchi chinensis Sonn) pericarp browning. In: Proc Workshop Development of Postharvest Handling Technology for Tropical Fruits. Johnson GT, Highley E (eds), Thailand, Australian Centre International Agric Research, 30
Wrolstad RE (1993) Color and Pigment Analysis in Fruit Products. Station Bulletin 624, Agril Expt Station, Oregon State University, USA
Yadav DS, Akath Singh, Patel RK, Bhuyan M (2007) Effect of shelf-life and quality of passion fruit with polyethylene packaging under specific temperature. J Food Sci Technol 44: 201–204
Yadav RK, Sanwal SK, Singh PK, Buragohain Juri (2009) Effect of pretreatments and packaging of tomato in LDPE and PET films on the storage-life. J Food Sci Technol 46:139–141
Yueming J, Jianrong L, John S (2008) Enhanced effect of Lcysteine and citric acid combination on browning inhibition and quality maintenance in harvested litchi fruit. J Food Sci Technol 45:75–77
Zauberman G, Ronen R, Akerman M, Weksler A, Rot I, Fuchs Y (1991) Postharvest retention of red colour of litchi fruit pericarp. Scientia Hort 47: 89–97
Zhang Z, Pang X, Ji Z, Jiang Y (2001) Role of anthocyanin degradation in litchi pericarp browning. Food Chem 75:217–221
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Neog, M., Saikia, L. Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn). J Food Sci Technol 47, 100–104 (2010). https://doi.org/10.1007/s13197-010-0001-9
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-010-0001-9