ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The physiological basis of litchi fruit pericarp color retention.

Fuchs, Y.; Zauberman, G.; Ronen, R.; Rot, I.; Weksler, A.; Akerman, M.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 29-33 Ref: 7 ref.

1993

บทคัดย่อ

The physiological basis of a new technology which helps to retain the colour of litchi fruits by altering the pH of the pericarp is described. Mature red fruits (cultivars Mauritius and Floridian) were fumigated with SO2 at harvest, aerated for several hours and then stored or treated with dilute HCl. Various HCl dilutions at pH ranges 0.3-3.0 were used for fruit dips for durations between 2 min and several hours. Sportak (prochloraz) at 0.2% in water or in dilute HCl was used as a postharvest fungicide treatment. The results suggest that SO2 treatment significantly increases permeability of the plasma membranes thus enabling penetration of the acid dip to the cell vacuoles where the anthocyanins are located; leakage of the pigments to the acidified cell walls of the fruit peel may also occur. However, in view of the possible future ban on the use of SO2 for fresh fruit treatment, it is important to establish conditions which enable fruit peel colour retention without prior SO2 fumigation. The possible combination of antifungal treatment with Sportak and acid dip for colour retention is discussed.