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Effect of citric acid on the control of postharvest browning of lychee fruit under cold storage.

Author(s) : TERDBARAMEE U., RATANAKHANOKCHAI K.

Summary

'Khom' lychee fruits were dipped in 0.5 and 1.0 mol citric acid solution/litre for 10 and 30 minutes and then stored at 5 °C, 90-95% RH. Pericarp browning in the treated fruits markedly decreased. The optimum treatment was 1.0 mol citric acid/litre for 10 minutes. The fruits had lower than 25% of the peel surface turning brown at the end of the 42-day storage period. Untreated fruits had the most severe browning, with 50-75% of peel surface affected, manifested as early as after 28 days of storage. These fruits had also the highest weight loss, peel pH, total phenolic content and ethylene production rates among the treatments. Citric acid-induced inhibition of browning compared well with the reductions in peel pH and fruit ethylene production and partly in pee phenolic content and fruit weight loss.

Details

  • Original title: Effect of citric acid on the control of postharvest browning of lychee fruit under cold storage.
  • Record ID : 2005-0229
  • Languages: English
  • Publication date: 2003
  • Source: Source: Acta Hortic./Proc. int. hortic. Congr., Toronto
    n. 628; vol. 2; 527-532; 11 ref.

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