Vol. 79 No: 6

Title:
Effects of a pure oxygen atmosphere on enzymatic browning of harvested litchi fruit

Authors:
X. W. DUAN, Y. M. JIANGA, X. G. SU and Z. Q. ZHANG

pp: 859-862

Abstract:
Pericarp browning and decline in fruit quality are major problems of harvested litchi fruit. The effects of a pure O₂ atmosphere on enzymatic browning and quality of harvested litchi fruit were investigated. Litchi fruit were kept in air or pure O₂ for 6 d at 28°C. Changes in browning, polyphenol oxidase (PPO), anthocyanase, total soluble solids, titratable acidity and ascorbic acid were monitored. Effects of pure O₂ on in vitro activities of PPO and anthocyanase were also evaluated. Exposure of litchi fruit to pure O₂ significantly (P≤0.05) reduced skin browning during storage. Pure O₂ inhibited the activities of PPO and anthocyanase which may account for browning inhibition. Furthermore, pure O₂-treatment inhibited the in vitro activities of PPO and anthocyanase during incubation for 4 h. Litchi fruit exposed to pure O₂ for 6 d had higher total soluble solids and titratable acidity than those kept in air, but lower ascorbic acid.Thus, application of pure O₂ effectively reduced skin browning and maintained high total soluble solids and titratable acidity levels of pulp in harvested litchi fruit.

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