Effects of O2 and CO2 concentrations on physiology and quality of litchi fruit in storage |
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| Affiliation: | 1. Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran;2. Department of Horticulture, Faculty of Agriculture, Shahed University, Tehran, Iran;1. Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel;2. Fruit Storage Research Laboratory, Israel Fruit Growers’ Association, Kiryat Shmona, Israel;3. Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;1. College of Food Science and Technology, Hainan University, Haikou 570228, PR China;2. Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China;3. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;1. Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, 38040, Pakistan;2. Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, 38000, Pakistan;3. Department of Biochemistry, University of Agriculture, Faisalabad, 38040, Pakistan;1. College of Food Science and Engineering, Hainan University, Haikou 570228, PR China;2. Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China;3. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China;4. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China |
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| 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 O2 and CO2 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 O2 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. |
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