Study on Acid Treatment Effects on Pericarp Color and Physiological Characteristics of Litchi Fruit

Abstract

Abstract: The effects of acid treatment on pericarp color, pH, relative permeability of membrane, anthocyanin content,polyphenol oxidase(PPO) and peroxidase (POD) in litchi fruit were studied in this paper.The results showed that acid dippingcould make fresh fruits more colorful, but did not increase the content of anthocyanin at the same time. The activities of PPO andPOD were inhibited significantly by acid treatment. During cold storage, fruits treated by 2% acid browned faster than control,but fruits treated by 4% acid for 2 minutes remained the color index values and anthocyanin content, the activities of PPO andPOD were much lower than these of control. More important, the fruits treated by acid did not show chilling injury.

Key words: litchi, acid treatment, pericarp color, polyphenol oxidase, peroxidase

HU Wei-Rong, ZHANG Zhao-Qi, JI Zuo-Liang, LIU Shun-Zhi. Study on Acid Treatment Effects on Pericarp Color and Physiological Characteristics of Litchi Fruit[J]. FOOD SCIENCE, 2004, 25(7): 176-180.

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Study on Acid Treatment Effects on Pericarp Color and Physiological Characteristics of Litchi Fruit

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