Influence of storage condition on colour change of lichi pericarp after harvest
Abstract
This research was carried out on litchi var. ‘Thieu’ at faculty of Food Science and Technology, Hanoi University of Agriculture to investigate the influence of temperature on color change of the fruit pericarp. After harvesting, the fruits were selected for uniformity and placed in perforated polyethylene bags, then held at room temperature (30-32oC, RH 65-70%) and low temperature (4oC, RH 90%). It has been shown that the litchi fruits held at room temperature quickly turn to brown after 1 to 2 days. Storage conditions of low temperature (4oC) and high relative humidity (90%) could reduce water loss, remain pH in the cell and alleviate the activity of enzyme PPO, resulting in better control of the oxidation of polyphenols including anthocyanin. As a result, acceptable color of litchi fruit pericarp could be maintained during storage.