Quality Study on High CO2-Short-time Treatment on Storage of Litchi Fruits

Abstract

Abstract: Litchi fruits were stored at 20℃ after respective treatment with mixed gas of 10%CO+90%N2 and 20%CO+80%N2for 24h. Appearance, color of pericarp, respiration rate and components of nutrition of Litchi fruits were investigated duringstorage to evaluate the effect of high concentration CO2 short time treatment on storage quality of Litchi fruits. The results showedthat both high concentration CO2(10% and 20%) short time treatment could lead to a higher fresh rate of fruits, retaining purerred of pericarp (higher chroma and lower hue angle). Meanwhile CO2 treatment could not affect respiration rate, total sugar, titratableacidity, and vitamin C of Litchi fruits significantly in comparison with CK.

Key words: Litchi, high concentration CO2, CA storage, respiration rate, quality

XU Bu-Qian, YU Xiao-Lin, LUO Wen-Ji. Quality Study on High CO2-Short-time Treatment on Storage of Litchi Fruits[J]. FOOD SCIENCE, 2004, 25(5): 182-186.

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Quality Study on High CO2-Short-time Treatment on Storage of Litchi Fruits

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