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Changes in phenolic compounds in litchi (Litchi chinensis Sonn.) fruit during postharvest storage.

Author(s) : ZHANG D., QUANTICK P. C., GRIGOR J. M.

Type of article: Article

Summary

Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20-25 °C) for up to 7 days and at 4 °C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins.

Details

  • Original title: Changes in phenolic compounds in litchi (Litchi chinensis Sonn.) fruit during postharvest storage.
  • Record ID : 2001-0286
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 19 - n. 2
  • Publication date: 2000/06

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