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Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit
Year:
2002
Source of publication :
Postharvest Biology and Technology
Authors :
Akerman, Miriam
;
.
Ben-Arie, Rosa
;
.
Dvir, Orit
;
.
Feygenberg, Oleg
;
.
Lichter, Amnon
;
.
Pesis, Edna
;
.
Volume :
26
Co-Authors:
Pesis, E., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Dvir, O., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Feygenberg, O., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Arie, R.B., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Ackerman, M., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Lichter, A., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
157
To page:
165
(
Total pages:
9
)
Abstract:
The emission of the metabolites, acetaldehyde (AA) and ethanol, from litchi fruit was monitored during maturation and storage. Juice extracted from the arils at various stages (green, breaker, pink and red pericarp) during the season, contained increasing amounts of AA and ethanol. These increases, in mature fruit, were accompanied by a pronounced decrease in the soluble solids content (SSC) and an increase in titratable acidity of the juice. In parallel to juice analysis at harvest, red pericarp fruit were packed in laminated films, creating modified atmosphere packaging (MAP). Late-harvested whole fruit in MAP produced more AA and ethanol than early-harvested ones. Intensified production of AA and ethanol was found in later-harvested litchi, during cold storage and shelf life in MAP, and late-harvested fruit also showed increased decay after cold storage. These results suggest that mature litchi fruit deteriorated when kept longer on the tree during the harvesting season. This may be ascribed to a fermentation process that began on the tree and caused deterioration during MAP storage. © 2002 Elsevier Science B.V. All rights reserved.
Note:
Related Files :
acetaldehyde
ethanol
Litchi chinensis
Maturity indices
Modified atmosphere packaging (MAP)
SSC/acid ratio
Show More
Related Content
More details
DOI :
10.1016/S0925-5214(02)00024-8
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
32488
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:10
Scientific Publication
Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit
26
Pesis, E., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Dvir, O., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Feygenberg, O., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Arie, R.B., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Ackerman, M., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Lichter, A., Department of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit
The emission of the metabolites, acetaldehyde (AA) and ethanol, from litchi fruit was monitored during maturation and storage. Juice extracted from the arils at various stages (green, breaker, pink and red pericarp) during the season, contained increasing amounts of AA and ethanol. These increases, in mature fruit, were accompanied by a pronounced decrease in the soluble solids content (SSC) and an increase in titratable acidity of the juice. In parallel to juice analysis at harvest, red pericarp fruit were packed in laminated films, creating modified atmosphere packaging (MAP). Late-harvested whole fruit in MAP produced more AA and ethanol than early-harvested ones. Intensified production of AA and ethanol was found in later-harvested litchi, during cold storage and shelf life in MAP, and late-harvested fruit also showed increased decay after cold storage. These results suggest that mature litchi fruit deteriorated when kept longer on the tree during the harvesting season. This may be ascribed to a fermentation process that began on the tree and caused deterioration during MAP storage. © 2002 Elsevier Science B.V. All rights reserved.
Scientific Publication
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