אסיף מאגר המחקר החקלאי

Post-harvest retention of the red colour of litchi fruit pericarp

Year:

1991

Source of publication :

Authors :

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

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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.

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