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- Title
Influence of the use of acids and films in post-harvest lychee conservation.
- Authors
Pereira da Silva, Danielle Fabíola; Rosa de Lins, Leila Cristina; Cabrini, Elaine Cristina; Gonçalves Brasileiro, Beatriz; Chamhum Salomão, Luiz Carlos
- Abstract
Lychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L-1 for 5 minutes), 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L-1 for 5 minutes), 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick)) and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film). During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp.
- Subjects
LITCHI; FOOD spoilage; HYDROCHLORIC acid; CITRIC acid; CASSAVA starch; PLASTICS in packaging; HYDROGEN-ion concentration; FRUIT quality
- Publication
Revista Ceres, 2012, Vol 59, Issue 6, p745
- ISSN
0034-737X
- Publication type
Article
- DOI
10.1590/s0034-737x2012000600002