Effect of low-temperature hardening on postharvest storage of litchi fruit

Acta Horticulturae

Volumn 518, Issue , 2000, Pages 175-182

  Zhang, D L ^a   Quantick, P C ^a  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

Author keywords

Browning; Cell membrane permeability; Litchi fruit; Low temperature hardening; Peroxides; Respiration; Storage

Indexed keywords

EID: 23244439554     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2000.518.23     Document Type: Conference Paper

References (18)

1. Akamine, E.K. 1960. Preventing the darkening of fresh litchi prepared for export. Tech. Progr. Rep. Hawaii Agri. Exp. Stat., 127: 1-17.
2. Chen, H.H., Li. P.H. 1980. Characteristics of cold acclimation and deacclimation in Tuber-bearing species. Plant Physiology. 65: 1146-1148.
3. Chen, W.S. 1984. A brief profile on studies of postharvest storage of litchi fruit. Litchi Sci. Bull., 3-4:47-51
4. Jiang, Y. M., et al. 1990. The relationship between peel browning and change of membrane structure during low temperature storage of banana. Acta Bot. Austro Sin., 6: 145-151.
5. Jiang, Y.M., Chen, F. 1995. A study on polyamine change and browning offrait during cold storage litchi (Litchi chinensis Sonn.). Postharvest Biology and Technology. 5: 245-250.
6. Li, P., et al. 1986. Effect of low temperature on respiration of litchi fruit after postharvest. Plant Physiol. Communication. 4: 23-26.
7. Lin, Z.F. et al. 1988a. The changes of pigments, phenolics contents and activities of polyphenol oxidase and phenolalanine ammonialyase in pericarp of postharvet litchi fruit. Acta Bot. Sin., 30:40-45.
8. Lin, Z. F. et al. 1988b. The changes of oxidation and peroxidation in postharvest litchi fruit. Acta Bot. Sin. 30: 382-387.
9. Nip, W. K. 1988. Handling and preservation of lychee with emphasis on colour retention. Tropical Sci., 28: 5-11.
10. Salunkhe, D. K., Desai, B. B. 1984. Postharvest biotechnology of fruits. Postharvest biotechnology of fruits. 1-17. CRC Press
11. Scott, K. J., et al. 1982. The control of rotting and browning of lychee fruit by hot benomyl and plastic film. Scientia Horticulturae. 16: 253-262.
12. Tan, X. J., Li, Y. B. 1984. Partial purification and properties of polyphenol oxidase in litchi fruit peel. Acta Phytophys. Sin. 10: 339-346.
13. Tan, X. J., Zhou, Y. C. 1987. Studies on the enzymatic browning oïlitchi chinensis pericarp by polyphenol oxidase. Acta Phytophys. Sin., 13: 197-203.
14. Underhill, S. J. R., Critchley, C. 1994. Anthocyanin decolourisation and its role in lychee pericarp browning. Australian J. of Exp. Agri. 34: 115-122.
15. Xue, Y. L. 1985. Practical experiments for plant physiology. Handbook of practical experiments for plant physiology. 129-131. Shanghai Science and Technology Press.
16. Zauberman, G., et al. 1991. Postharvest retention of the red colour of litchi fruit pericarp. Scientia Horticulturae. 47: 89-97.
17. Zhang, D., Quantick, P.C. 1997. Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biology and Technology. 12(2): 195-202.
18. Zhen, L. P. et al. 1986. Relation of the leakage of electrolyte in litchi peel to temperature and storage time. Chinese Bull, of Bot. 4(1-2): 58-61.