Postharvest control of litchi (Litchi chinensis Sonn.) pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments

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• 作者：Mareike Reichel^a ; Julia Wellhö ; fer^a ; Rini Triani^a ; ¹ ; Pittaya Sruamsiri^b ; Reinhold Carle^a ; ^c ; Sybille Neidhart^a ; ^{sybille.neidhart@uni-hohenheim.de}
• 关键词：Enzymatic browning ; Enzyme inhibition ; Humidity ; Pericarp color ; Peroxidase ; Polyphenol oxidase
• 刊名：Postharvest Biology and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：125
• 期：Complete
• 页码：77-90
• 全文大小：706 K
• 卷排序：125

文摘

Potent inhibitors of litchi pericarp phenol oxidases were found in vitro. Oxalic acid and CaCl2 were highly effective peroxidase inhibitors in vitro. Citric acid and citrate solutions always had the same effects on pericarp color retention. Postharvest fruit treatments with inhibitors of browning enzymes did not improve pericarp color retention. Protection against desiccation during cold storage prevented peel browning most effectively