Hot water brushing: an alternative method to SO2 fumigation for color retention of litchi fruits

Lichter, Amnon; Dvir, Orit; Rot, I.; Akerman, Miriam; Regev, R.; Wiesblum, Aharon; Fallik, Elazar; Zauberman, Giora; Fuchs, Yoram

doi:10.1016/s0925-5214(99)00077-0

Cited by 72 publications

(43 citation statements)

References 13 publications

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“…Two seconds of steam followed by hydro-cooling and a 4 min dip at acidic pH and treatment with an anti-transpirant resulted in firm fruit with good taste and colour after 28 days storage at 1°C. Olesen et al (2004) after comparison with other studies (Lichter et al 2000) suggested that hot water spray was equally effective as the hot water dip but a hot water spray was about half as effective as a hot benomyl dip. Taiwanese litchi cultivars were found more heat tolerant upon vapor heat treatment at 45°C core temperature for 42 min maintained the quality of Tai So and Wai Chee litchi cultivars at 5°C for 4 weeks, retaining the appearance and increasing disease control (Jacobi et al 1993).…”

Section: Fumigation Methodsmentioning

confidence: 90%

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Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

et al. 2015

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The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

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Section: Fumigation Methodsmentioning

confidence: 90%

“…Dipping in hot water (98°C) for 30 s, followed by treatment with minimal 10 % concentration of oxalic acid had enhanced the effectiveness of browning inhibition and resulted in the retention of pericarp redness in cv. Hong Huay (Saengnil et al 2006) but with brown edible aril (Lichter et al 2000).…”

Section: Acid Treatment and Ph Maintenancementioning

confidence: 99%

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

et al. 2015

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“…Several alternative treatments to SO 2 fumigation have been proposed: for example, soaking in a solution of N 6 -benzyladenine [19], the combined use of glutathione and citric acid [20] and hot-water brushing [21], but no alternative method has been established commercially as yet.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins and anthocyanin-degrading enzymes in Kwai May and Wai Chee cultivars of litchis grown in Reunion Island and Spain.

Ducamp-Collin¹,

Lebrun²,

Ramarson³

et al. 2007

Fruits

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Anthocyanins and anthocyanin-degrading enzymes in Kwai May and Wai Chee cultivars of litchis grown in Reunion Island and Spain.Abstract --Introduction. After harvest, litchi fruits (Litchi chinensis Sonn.) rapidly lose their bright red skin color. Peel browning of harvested litchi fruit has largely been attributed to rapid degradation of red anthocyanin pigments associated with the oxidation of phenolic compounds by polyphenol oxidase (PPO) and/or peroxidase (POD). An anthocyanase has been also identified in litchi peel. Our work aimed at characterizing two specific litchi varieties that differ greatly in their color and browning behavior. Materials and methods. The anthocyanins, polyphenol oxidase (PPO), peroxidase (POD) and anthocyanase in the pericarp of two litchi cultivars, Kwai May and Wai Chee, grown in Reunion Island and Spain, respectively, were studied. Results and discussion. The qualitative composition of major anthocyanins (cyanidin-3-rutinoside and cyanidin-3-glucoside) was identical for the two cultivars studied, but, quantitatively, the variety Kwai May had a lower concentration than Wai Chee (64% less) of cyanidin-3-rutinoside. This component represented more than 90% of total anthocyanins in both cultivars. The activity of PPO was 6 times greater in the variety Kwai May than in Wai Chee and the activity of POD 30 times greater. The activity of POD was greater than that of PPO in both varieties. These differences help to explain the different behaviors of the cultivars during subsequent postharvest studies. Résumé --Introduction. Après récolte, les fruits du litchi (Litchi chinensis Sonn.) perdent rapidement la couleur rouge lumineuse de leur peau. Le brunissement du litchi récolté a été en grande partie attribué à la dégradation rapide, dans la peau, des colorants rouges d'anthocyanine liés à l'oxydation des composés phénoliques par l'oxydase de polyphénol (PPO) et/ou la peroxydase (POD). Une anthocyanase a été également identifiée dans le péricarpe du litchi. Nos travaux ont cherché à caractériser deux variétés spécifiques de litchi différant considérablement quant à leur couleur et à leur brunissement. Matériel et méthodes. Les teneurs en anthocyanes, oxydase (PPO) de polyphénol, peroxydase (POD) et anthocyanase du péricarpe de deux cultivars de litchi, Kwai May et Wai Chee, développés respectivement à l'île de la Réunion et en Espagne ont été étudiées. Résultats et discussion. La composition qualitative des anthocyanines pré-pondérantes (3-rutinoside de cyanidol et 3-glucoside de cyanidol) a été identique pour les deux cultivars étudiés, mais, quantitativement, la variété Kwai May a eu une concentration en 3-rutinoside de cyanidol inférieure à celle Wai Chee (64 % en moins). Pour les deux cultivars, ce composant a représenté plus de 90 % des anthocyanines totales. L'activité de la PPO a été 6 fois plus grande pour la variété Kwai May que pour Way Chee et l'activité de la POD a été 30 fois plus grande. L'activité de la POD a été plus grande que celle de la PPO pour les deux variétés. Ces diff...

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“…Various physical and chemical methods have been used to control browning and/or inactivate the activities of PPO and POD in litchi fruit. [5][6][7][8][9][10][11] Currently, the use of a sulphiting agent plus acid dips is the most efficient chemical approach for control of litchi browning. Sulfur dioxide smoking and an acid dip, used alone or in combination use with cold storage or hot water treatment (HWT), and hydrochloric acid (HCl) treatment reduce pericarp browning in litchi fruits.…”

Section: Introductionmentioning

confidence: 99%

“…These methods seem to be more attractive than the SO 2 -treatment of litchi fruit, but after these treatments the aril becomes brown. 6,13 We became interested in examining whether HWT combined with an oxalic acid dip could replace use of HCl and SO 2 to produce high quality and safer litchi fruit. The objectives of this study were to investigate the effects of oxalic acid on browning inhibition and to compare its inhibitory effectiveness with citric and ascorbic acids, combined with hot water treatment.…”

Section: Introductionmentioning

confidence: 99%

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Saengnil¹,

Lueangprasert²,

Uthaibutra³

2006

ScienceAsia

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Pericarp browning considerably reduces the shelf life and value of litchi fruits. This research was aimed to evaluate three browning inhibitors for control of litchi browning. Litchi cv. Hong Huay fruits were dipped in hot water (98 O C) for 30 s prior to soaking in solutions of oxalic, citric and ascorbic acids at 0, 2.5, 5, 10, and 15% for 15 min. They were then stored at room temperature (25 + 1 O C) and 74 % relative humidity for 5 days. The results showed that oxalic acid at a concentration of 10% was the most effective in controlling browning. Hot water dips enhanced the effectiveness of oxalic acid. Dipping in hot water, followed by treatment with oxalic acid, resulted in the retention of pericarp redness and gave the best browning inhibition during the storage time by reducing the activities of polyphenol oxidase and peroxidase and maintaining a high level of total anthocyanins.

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Hot water brushing: an alternative method to SO2 fumigation for color retention of litchi fruits

Cited by 72 publications

References 13 publications

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Anthocyanins and anthocyanin-degrading enzymes in Kwai May and Wai Chee cultivars of litchis grown in Reunion Island and Spain.

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