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Effets de l'enrobage au chitosane sur le brunissement et la détérioration pendant l'entreposage après récolte du litchi (Litchi chinensis Sonn.).

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

Auteurs : ZHANG D., QUANTICK P. C.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit.
  • Identifiant de la fiche : 1998-2948
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 12 - n. 2
  • Date d'édition : 10/1997

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