Abstract
Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality of the litchi fruits at ambient storage. It was found that 0.5% salicylic acid, 1% isoascorbic acid and 1% N-acetyl cysteine performed better over sulphur dioxide (SO2) fumigation for most of the parameters under study. Application of 0.5% salicylic acid found superior to reduce the pericarp browning, relative leakage rate, and decay percentage. It was effective in reduction of polyphenol oxidase activity and improvement of anthocyanin pigments of the fruit pericarp over other treatments. Total soluble solid, titratable acidity and ascorbic acid of the litchi fruits were recorded highest with the application of 1% isoascorbic acid followed by 0.5% salicylic acid treatment. Therefore, 0.5% salicylic acid and 1% isoascorbic could be used as an alternative of SO2 fumigation for quality retention of litchi fruits.
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Acknowledgement
The financial support provided by All India Coordinated Research Project on Sub-Tropical Fruits is greatly appreciated. The authors are also thankful to Dr. Alok Shukla, Associate Professor, College of Basic Science and Humanities, G.B. Pant University of Agriculture and Technology, Pantnagar, Udham Singh Nagar, Uttarakhand, India, for providing laboratory facilities during the work.
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Kumar, D., Mishra, D.S., Chakraborty, B. et al. Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage. J Food Sci Technol 50, 797–802 (2013). https://doi.org/10.1007/s13197-011-0384-2
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DOI: https://doi.org/10.1007/s13197-011-0384-2