Share

A STUDY ON SUITABLE STORAGE TEMPERATURE OF LITCHI FRUIT.

[In Chinese. / En chinois.]

Author(s) : CHEN F.

Type of article: Article

Summary

AFTER STORING THE FRUIT OF LITCHI (LITCHI CHINENSIS) FOR 2 TO 5 DAYS AT ABOUT 303 K (30 DEG C), THE CELLULAR MEMBRANE PERMEABILITY INCREASED DRASTICALLY AND THE CONTENT OF ANTHOCYANIN IN THE PERICARP DECREASED MARKEDLY, MOREOVER, THE RAPID BROWNING OF PERICARP WAS OBSERVED. IN THE RANGE OF 274-285 K (1-12 DEG C), THE CHANGES OF MEMBRANE PERMEABILITY AND CONTENT OF ANTHOCYANIN WERE DELAYED. THE LONGER STORAGE PERIOD AND BETTER QUALITY WERE OBSERVED AT 274 K. THE MEMBRANE PERMEABILITY INCREASED VERY RAPIDLY WHEN FRUITS WERE STORED AT 271 AND 268 K (-2 AND -5 DEG C). THERE IS A NEGATIVE RELATION BETWEEN THE INCREASE OF MEMBRANE PERMEABILITY LEVEL AND DECREASE OF TREATMENT TEMPERATURE.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1989-2296
  • Languages: Chinese
  • Source: J. chin. Assoc. Refrig. - n. 4
  • Publication date: 1988/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (50)
See the source

Indexing