Metrics details Abstract The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half.
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Neog, Email: moc. Received Sep 25; Accepted Jun Abstract Pericarp browning is the major post-harvest problem of litchi Litchi chinensis Sonn fruit, resulting in reduced commercial value of the fruit. Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied.
The treated fruits were packed in transparent perforated 0. On storage, pericarp browning increased irrespective of treatments with the decrease in pericarp specific activity, total pericarp phenol and total anthocyanin. Anthocyanin degradation index and polymeric colour increased during storage. Selected References These references are in PubMed. This may not be the complete list of references from this article.
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LITCHI PERICARP BROWNING PDF
Application Procedure Overview This novel process is boon for people fed up of brown Litchi in the market. Lithci with natural colour, fresh appearance and delicious taste are now possible to get with this novel process, wherein the fruits are simply dip treated with GRAS chemicals and can then be stored at low temperature upto 45 days. This is simple to use and less investment process, ideal for SMEs. Concession is offered to the farmers. The treatment also kills microbes bacteria, yeast and mold present on the fruit without adversely affecting its sensory and nutritional properties. Reduce contamination level and make it more hygienic for consumption.
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Get e-Alerts Abstract Litchi Litchi chinensis, Sapindaceae is a nonclimacteric subtropical fruit that, once harvested, loses its red pericarp color because of browning reactions probably involving polyphenols. Litchi skins contain significant amounts of polyphenolic compounds. The principal characteristic of the litchi skin polyphenolic compounds is their ortho-diphenolic structure, which gives them high oxidability. Four major pigments were formally identified as cyanidin 3-rutinoside, cyanidin glucoside, quercetin 3-rutinoside rutin , and quercetin glucoside. The tannin content was characterized after the depolymerization thiolysis reaction. Tannins polymeric proanthocyanidins are mainly constituted with epicatechin units linked by A- and B-type bonds.
Neog, Email: moc. Received Sep 25; Accepted Jun Abstract Pericarp browning is the major post-harvest problem of litchi Litchi chinensis Sonn fruit, resulting in reduced commercial value of the fruit. Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied. The treated fruits were packed in transparent perforated 0. On storage, pericarp browning increased irrespective of treatments with the decrease in pericarp specific activity, total pericarp phenol and total anthocyanin.
Cited By This article is cited by 32 publications. Journal of Agricultural and Food Chemistry , 67 22 , DOI: Ritenour, He-Tong Lin. Journal of Agricultural and Food Chemistry , 66 48 , Melatonin in fruit production and postharvest preservation: A review. Food Chemistry , ,