Reducing postharvest pericarp browning and preserving health promoting compounds of litchi fruit by combination treatment of salicylic acid and chitosan
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- 作者：Pushpa Kumaria ; Kalyan Barmana ; barman.kalyan@gmail.com" class="auth_mail" title="E-mail the corresponding author ; V.B. Patela ; Mohammed Wasim Siddiquib ; Basudev Kolec
- 关键词：Litchi ; Salicylic acid ; Chitosan ; Pericarp browning ; Bioactive compounds
- 刊名：Scientia Horticulturae
- 出版年：2015
- 出版时间：14 December 2015
- 年：2015
- 卷：197
- 期：Complete
- 页码：555-563
- 全文大小：1982 K
文摘
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Postharvest combination treatment of salicylic acid and chitosan reduced pericarp browning, preserved bioactive compounds and other sensory quality of litchi fruit during storage at 4 °C.
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Fruits treated with SA (1.0 mM) + chitosan (2%) showed 1.4-fold lower pericarp browning, maintained 88% higher total anthocyanins and preserved bioactive compounds like phenolics, flavonoids, ascorbic acid and antioxidant capacity, compared to control.
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Combination treatment of SA (1.0 mM) and chitosan (2%) minimized weight loss and decay loss of fruit during storage.
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This treatment delayed increase in total soluble solids however, it did not affect the titratable acidity of fruit.