Influence of hydrocooling on browning and quality of litchi cultivar Feizixiao during storage / Yu Shen Liang in International journal of refrigeration, Vol. 36 N° 3 (Mai 2013)  

Public ISBD [article]  inInternational journal of refrigeration > Vol. 36 N° 3 (Mai 2013) . - pp. 1173–1179 Titre : Influence of hydrocooling on browning and quality of litchi cultivar Feizixiao during storage Titre original : Influence de la réfrigération par eau glacée sur le brunissement et la qualité des litchis du cultivar Feizixiao Type de document : texte imprimé Auteurs : Yu Shen Liang, Auteur ; Orathai Wongmetha, Auteur ; Peih Suan Wu, Auteur Année de publication : 2013 Article en page(s) : pp. 1173–1179 Note générale : Refrigeration Langues : Anglais (eng) Mots-clés : Litchi  Malondialdehyde  Secondary metabolism  Oxidative enzymes  Quinone Résumé : High ambient temperatures during harvest cause litchi to accumulate heat in the field, which accelerates browning and shortens the sales life of the product. The purpose of this study was to investigate the influence of hydrocooling at 1, 2, 4, and 6 h post-harvest on the storage life and quality of the litchi cultivar, Feizixiao, by comparing litchi with and without hydrocooling treatment. The observed parameters included variations in temperature during hydrocooling, biochemical properties of the pericarp, and fluctuations in the content of soluble solids and titratable acids in the aril during storage. Hydrocooling for 30 min reduced the temperature of the pericarp by 6.2 ± 0.3 °C. It also delayed the increase in electrolyte leakage and polyphenol oxidase and peroxidase activity in the pericarp. This study demonstrates the effectiveness of hydrocooling treatment with a minimum delay after harvest to suppress decay and prolong the storage life of litchi fruit. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700712003064 [article] Influence of hydrocooling on browning and quality of litchi cultivar Feizixiao during storage = Influence de la réfrigération par eau glacée sur le brunissement et la qualité des litchis du cultivar Feizixiao [texte imprimé] / Yu Shen Liang, Auteur ; Orathai Wongmetha, Auteur ; Peih Suan Wu, Auteur . - 2013 . - pp. 1173–1179. Refrigeration Langues : Anglais (eng) in International journal of refrigeration > Vol. 36 N° 3 (Mai 2013) . - pp. 1173–1179 Mots-clés : Litchi  Malondialdehyde  Secondary metabolism  Oxidative enzymes  Quinone Résumé : High ambient temperatures during harvest cause litchi to accumulate heat in the field, which accelerates browning and shortens the sales life of the product. The purpose of this study was to investigate the influence of hydrocooling at 1, 2, 4, and 6 h post-harvest on the storage life and quality of the litchi cultivar, Feizixiao, by comparing litchi with and without hydrocooling treatment. The observed parameters included variations in temperature during hydrocooling, biochemical properties of the pericarp, and fluctuations in the content of soluble solids and titratable acids in the aril during storage. Hydrocooling for 30 min reduced the temperature of the pericarp by 6.2 ± 0.3 °C. It also delayed the increase in electrolyte leakage and polyphenol oxidase and peroxidase activity in the pericarp. This study demonstrates the effectiveness of hydrocooling treatment with a minimum delay after harvest to suppress decay and prolong the storage life of litchi fruit. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700712003064

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