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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Post-harvest retention of the red colour of litchi fruit pericarp
Year:
1991
Source of publication :
Scientia Horticulturae
Authors :
אקרמן, מרים
;
.
וקסלר, אסיה
;
.
זאוברמן, גיורא
;
.
פוקס, יורם
;
.
רוט, אילונה
;
.
רונן, ראובן
;
.
Volume :
47
Co-Authors:
Zauberman, G., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Ronen, R., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Akerman, M., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Weksler, A., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Rot, I., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Fuchs, Y., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
89
To page:
97
(
Total pages:
9
)
Abstract:
Litchi fruit colour was preserved by sulphur dioxide (SO2) fumigation, followed by a dip in dilute hydrochloric acid. The pH and the colour of the pericarp (rind) were affected by the pH of the acid and by the duration of the treatments. The fumigation inhibited polyphenol oxidase (PPO) activity, but had no effect on peroxidase (PO) activity. Methanolic extracts of red pericarp absorbed strongly at 525 nm, while extracts of brown pericarp had a low peak of absorbance (at 525 nm) even after acidification. It is suggested that when PPO activity is inhibited soon after harvest, the red colour of litchi fruit can be preserved if the pH of the rind remains acidic. © 1991.
Note:
Related Files :
colour retention
Litchi
pericarp colour
post-harvest treatments
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/0304-4238(91)90030-3
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
31902
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:06
Scientific Publication
Post-harvest retention of the red colour of litchi fruit pericarp
47
Zauberman, G., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Ronen, R., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Akerman, M., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Weksler, A., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Rot, I., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Fuchs, Y., Department of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, 50250, Israel
Post-harvest retention of the red colour of litchi fruit pericarp
Litchi fruit colour was preserved by sulphur dioxide (SO2) fumigation, followed by a dip in dilute hydrochloric acid. The pH and the colour of the pericarp (rind) were affected by the pH of the acid and by the duration of the treatments. The fumigation inhibited polyphenol oxidase (PPO) activity, but had no effect on peroxidase (PO) activity. Methanolic extracts of red pericarp absorbed strongly at 525 nm, while extracts of brown pericarp had a low peak of absorbance (at 525 nm) even after acidification. It is suggested that when PPO activity is inhibited soon after harvest, the red colour of litchi fruit can be preserved if the pH of the rind remains acidic. © 1991.
Scientific Publication
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