Synergistic Effects of Colour Protective Agent and Modified Atmosphere Packaging on the Preservation of Litchi (Litchi chinensis Sonn.) Fruit

Abstract:

The postharvest Litchi (Litchi chinensis Sonn.) fruit was treated with colour protective agent composed of 1% citric acid and 3% NaCl and stored in modified atmosphere (5%CO₂/5%O₂/90%N₂) at (4±1)°C. The anthocycanin, moisture content and the browning index of the pericarp were investigated as factors responsible for the decline of the exterior quality, while the soluble solid content, titratable acidity and the ascorbic acid content of pulp were measured as factors responsible for the decline of the interior quality. The results showed that both the exterior quality and interior quality of Litchi fruit with postharvest treatments were better than that without any treatments. The shelf life of the samples which were dipped in the colour protective agent and packaged in modified atmosphere bags could prolong to 39 days. The good fruit rate was more than 90% with the browning index 1.52.

• Periodical: Advanced Materials Research (Volumes 535-537)
• Pages: 2585-2590
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.535-537.2585
• Online since: June 2012
• Authors: Sheng Ping Yang, Jing Xie, Yun Fang Qian, Nian Wen Li, Xiao Liu, Ran Zhou
• Keywords: Colour Protective Agent, Litchi, Modified Atmosphere Packaging (MAP), Preservation

References

[1] D. Sivakumar, L. Korsten, K. Zeeman: Fresh Produce Vol. 1(2007), pp.66-75.

[2] X. Zheng, S. Tian: Food Chem Vol. 96 (2006), pp.519-523.

[3] H. Liu, L. Song, Y. You, Y. Li, X. Duan, Y. Jiang, D.C. Joyce, M. Ashraf, W. Lu: Postharvest Biology and Technology Vol.60(2011), pp.24-30.

[4] D.H. Swarts: Subtropica Vol.6(1985), pp.18-20.

[5] K. McMillin: Meat Science Vol. 80 (2008), pp.43-65.

[6] A.A. Kader. Modified and controlled atmosphere storage of tropical fruits. In: Champ, B.R., Highley E, Johnson GI, editors. ACIAR Proceedings on Postharvest Handling of Tropical Fruit, 50. Thailand: Chang Mai; 1994, pp.239-249.

[7] N. Somboonkaew, L.A. Terry: Postharvest Biology and Technology Vol.56. (2010), pp.246-253.

[8] S.P. Tian, B.Q. Li, Y. Xu: Food Chemistry Vol. 91 (2005), pp.659-663.

[9] K.D. Reuck, D. Sivakumar, L. Korsten: Postharvest Biology and Technology Vol. 52. (2009), pp.71-77.

[10] AOAC, The Official Methods of AOAC International (18th ed.). 2005, The AOAC International: Gaitherburg, MA.

[11] F.V. Lima, J.S. Aguila, E.M.M: Ciencia Rural Vol. 41 (2011), pp.1143-1149.

[12] AOAC, The Official Methods of AOAC International (16th ed.). 2000, The AOAC International: Gaitherburg, MA.

[13] Y. Jiang, J. Fub: Food Chemistry Vol. 62 (1998), pp.49-52.

[14] Y. Jiang, J. Li, W. Jiang: LWT-Food Science and Technology Vol. 38 (2005), pp.757-761.

[15] R.L. Javier, O.F. César, W.E. Pedro: Food Chemistry Vol. 65 (1999), pp.195-200.

[16] Y. Jiang: Journal of the Science of Food and Agriculture Vol. 80 (2000), pp.305-310.

[17] Z. Zhang: Food Chemistry Vol. 90 (2005), pp.47-52.

[18] S.J.R. Underhill, D.H. Simons: Scientia Horticulturae Vol. 54 (1993), pp.287-294.

[19] Z.Q. Zhang, X.Q. Pan, Z.L. Ji: Chinese Journal of Tropical Crops Vol. 18 (1997), pp.53-58.

[20] H. Dong, L. Cheng, J. Tan, K. Zheng, Y. Jiang: Journal of Food Engineering Vol. 64 (2004), pp.355-358.

[21] D. Sivakumar, L. Korsten: Postharvest Biology and Technology Vol. 41 (2006), pp.135-142.

[22] E. Pesis, O. Dvir, O. Feygenberg, R.B. Arie, M. Ackerman, A. Lichter: Postharvest Biology and Technology Vol. 26 (2002), pp.157-165.

DOI: 10.1016/s0925-5214(02)00024-8