Effects of O2 and CO2 concentrations on physiology and quality of litchi fruit in storage

Abstract Litchi ( Litchi chinensis Sonn. cv Heiye) fruit were stored in air, modified atmosphere packaging (MAP) and controlled atmospheres (CA) at 3 °C to determine the effects of different O 2 and CO 2 atmospheres on physiology, quality and decay during the storage periods. The results indicated that CA conditions were more effective in reducing total phenol content, delaying anthocyanidin decomposition, preventing pericarp browning, and decreasing fruit decay in comparison with MAP treatment. Polyphenol oxidase (PPO), peroxidase (POD), anthocyanin and total phenols were involved in cellular browning. High O 2 treatment significantly limited ethanol production of litchi flesh in the early period of storage. The fruit stored in CA conditions for 42 days maintained good quality without any off-flavour.

[1]  M. G. Mullins,et al.  Changes in anthocyanin and phenolics content of grapevine leaf and fruit tissues treated with sucrose, nitrate, and abscisic Acid. , 1976, Plant physiology.

[2]  A. Lichter,et al.  Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit , 2002 .

[3]  C. Critchley,et al.  Anthocyanin decolorisation and its role in lychee pericarp browning , 1994 .

[4]  S. Tian,et al.  THE CORRELATIONS OF SOME PHYSIOLOGICAL PROPERTIES DURING ULTRA LOW OXYGEN STORAGE IN NECTARINE , 1996 .

[5]  C. Menzel,et al.  Lychee nutrition: A review , 1987 .

[6]  P. Quantick,et al.  Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit , 1997 .

[7]  L. Wicker,et al.  ENZYMATIC AND COLOR CHANGES DURING POST-HARVEST STORAGE OF LYCHEE FRUIT , 1990 .

[8]  B.P.F. Day,et al.  High oxygen modified atmosphere packaging for fresh prepared produce , 1996 .

[9]  M. M. Bradford.  A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. , 1976, Analytical biochemistry.

[10]  Randolph M. Beaudry,et al.  Effect of O2 and CO2 partial pressure on selected phenomena affecting fruit and vegetable quality , 1999 .

[11]  S. Tian,et al.  Physiological and quality responses of longan fruit to high O2 or high CO2 atmospheres in storage , 2002 .

[12]  P. K. Ray.  Post-harvest handling of litchi fruits in relation to colour retention : A critical appraisal , 1998 .

[13]  R. Paull,et al.  Effect of storage temperature and wrapping on quality characteristics of litchi fruit , 1987 .

[14]  Zhao-qi Zhang,et al.  Role of anthocyanin degradation in litchi pericarp browning , 2001 .

[15]  Pedro Wesche-Ebeling,et al.  Strawberry polyphenoloxidase : its role in anthocyanin degradation , 1990 .

[16]  Alfred M. Mayer,et al.  Polyphenol oxidases in plants , 1979 .

[17]  J. Proctor.  COLOR STIMULATION IN ATTACHED APPLES WITH SUPPLEMENTARY LIGHT , 1974 .

[18]  Hyoung S. Lee,et al.  Anthocyanin pigments in the skin of lychee fruit , 1991 .

[19]  Paul D. Prenzler,et al.  Phenolic compounds and their role in oxidative processes in fruits , 1999 .

[20]  M. Galeazzi,et al.  Isolation, Purification and Physicochemical Characterization of Polyphenoloxidases (PPO) from a Dwarf Variety of Banana (Musa cavendishii, L) , 1981 .