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Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit.

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

Type of article: Article

Summary

Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were treated with aqueous solutions of 1 or 2% chitosan coating 1 hour after dipping in 0.1% thiabendazole, and then stored at 4 deg C and 90% relative humidity. Chitosan coating delayed changes in contents of anthocyanin, flavonoid, total phenolics, delayed the increase in polyphenol oxidase activity, reduced weight loss, and partially inhibited the increase in peroxidase activity. All these changes corresponded to changes in browning. The applications of chitosan coating partially inhibited decay of fruit during storage.

Details

  • Original title: Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit.
  • Record ID : 1998-2948
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 12 - n. 2
  • Publication date: 1997/10

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