LITCHI PERICARP BROWNING PDF

Rapid postharvest browning of litchi fruit pericarp is the result of polyphenol oxidase activity (Underhill and Critchley, , Jiang and Fu, , Jiang, , . Pericarp browning is the major post-harvest problem of litchi (Litchi chinensisSonn) fruit, resulting in reduced commercial value of the fruit. Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC ).

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Maintenance of membrane integrity is characterized by the activities of three main cell wall degrading enzymes namely cellulose, polygalactouronase PG and xylanase Hurber This article has been cited by other articles in PMC.

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Generally the ripe stage of litchi fruit is adjudged by the development of red colour on the fruit pericarp and flattening of tubercles. Support Center Support Center. Abstract Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality of the litchi fruits at ambient storage. Pericarp browning was not recorded up to second days in the litchi fruits treated with 0.

The role of cell wall hydrolases in fruit softening. Polyphenol oxidase in plants-recent progress.

This article has been cited by other articles in PMC. Decay percentage On the basis of number of spoiled fruits unfit for human consumption observed at every one day interval, the percentage spoilage was worked out and the litchu fruits were removed.

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Salicylic acid has been reported to regulate the expression of pathogenesis related protein genes, which suggest its role lithci a signal molecule in acquiring the resistance against pathogen attacks Raskin Polyphenol oxidase activity PPO activity was assayed with 4-methylcatechol as a substrate according to the method of Zauberman et al.

Development of microcracking has been reported on litchi fruit pericarp after harvest and during subsequent storage Underhill and Simons Biochemical Methods for Agricultural Sciences.

Salicylic acid delay the process of senescence was also reported in pear Hassan et al. J Sci Food Agric. Salicylic acid has a property to delay the ripening process by slowing down the ripening related changes Hassan et al. However, there was no significant difference obtained between 0. Pericapr main objective of the present investigation is to explore the possibility of these potential promising compounds which may replace the commercial use of SO 2 -fumigation and also to understand the various effects of these chemicals on fruit quality.

Conclusion The litchi cultivar Rose Scented is having very high export potentiality and popular through out the country. Effect of the initial water content of pericarp. Post-harvest control of litchi pericarp browning cv. The consumers and packhouse workers have also suffered to health related problems with the consumption and processing of the SO 2 -fumigant fruits Koeing et al.

Farming in South Africa, Department of Agriculture; Color stability of strawberry and blackcurrant syrups. Inhibition of ethylene biosynthesis by salicylic acid.

Changes in anthocyanin and phenolic content of grapevine leaf and fruit tissue treated with sucrose, nitrate and abscisic acid. Effect of post harvest treatments on shelf life and quality of litchi fruit stored under modified atmosphere at low temperature. Assay of PPO activity was performed using 1. Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning. Fruits dipped in tap water served as control. Polyphenol oxidase activity Polyphenol oxidase activity PPO activity was assayed with 4-methylcatechol as a substrate according to the method of Zauberman et al.

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Post-harvest handling of litchies. Improvement of the packaging and storage of litchi in the Reunion. Role of anthocyanin degradation in litchi pericarp browning. On the other hand, salicylic acid C 7 H 6 O 3the active ingredient of aspirin, has been reported to regulate a number of processes in plants. Relative leakage rate denotes membrane permeability Marangoni et al. Advances in understanding of enzymatic browning in harvested litchi. Salicylic acid treatment had shown effective in eliciting host defense responses in tobacco leaves Chen et al.

Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn)

J Food Sci Technol. The titratable acidity content had significantly lower in the fruits treated with 0. Wiley Eastern Ltd; Minimum physiological loss in weight was obtained with the application of 0.

Revised Apr 2; Accepted Apr

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