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Modifications des composés phénoliques des litchis (Litchi chinensis Sonn.) pendant l'entreposage après récolte.

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

Auteurs : ZHANG D., QUANTICK P. C., GRIGOR J. M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Changes in phenolic compounds in litchi (Litchi chinensis Sonn.) fruit during postharvest storage.
  • Identifiant de la fiche : 2001-0286
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 19 - n. 2
  • Date d'édition : 06/2000

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