Journal of Food Science and Technology

, Volume 52, Issue 9, pp 5418–5426 | Cite as

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

  • Bharat Bhushan
  • Ajay Pal
  • Rajesh Narwal
  • Vijay Singh Meena
  • Pritam Chand Sharma
  • Jitendra Singh
Review

Abstract

The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

Keywords

Litchi Pericarp browning Phospholipase D 

Notes

Acknowledgments

This review was sponsored by institutional grant by ICAR-CIPHET, India.

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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Bharat Bhushan
    • 1
  • Ajay Pal
    • 2
  • Rajesh Narwal
    • 2
  • Vijay Singh Meena
    • 1
  • Pritam Chand Sharma
    • 1
  • Jitendra Singh
    • 1
  1. 1.Horticultural Crop Processing DivisionICAR-Central Institute of Post Harvest Engineering and TechnologyAboharIndia
  2. 2.Department of Chemistry and Biochemistry, College of Basic Sciences & HumanitiesCCS Haryana Agricultural UniversityHisarIndia

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