Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit

Pesis, Edna; Dvir, Orit; Feygenberg, Oleg; Arie, Rosa Ben; Ackerman, Miriam; Lichter, Amnon

doi:10.1016/s0925-5214(02)00024-8

Cited by 95 publications

(73 citation statements)

References 19 publications

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“…result in the production of off-flavors and pulp deterioration, which result in a fruit that is unfit for consumption (Caleb et al, 2012;Pesis et al, 2002). Accordingly, studies are needed to find the best film for product quality maintenance during storage.…”

Section: Discussionmentioning

confidence: 99%

Modified atmosphere efficiency in the quality maintenance of Eva apples

Fante¹,

Boas²,

Paiva³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Discussionmentioning

confidence: 99%

Modified atmosphere efficiency in the quality maintenance of Eva apples

Fante¹,

Boas²,

Paiva³

et al. 2014

Food Sci. Technol (Campinas)

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“…Enhanced shelf life of 9 days at ambient temperature Neog and Saikia (2010) Modified atmosphere at low temperature Maximum retention of pericarp color Semeerbabu et al 2007 Apple polyphenols Controlling enzymatic browning Zhang et al 2015 Hot water brushing with micro polyethylene film Accumulated acetaldehyde and ethanol inhibited fungal growth Pesis et al 2002 1-methylcyclopropane PPO, POD and browning decreased Reuck et al 2009 8 % HCl alone against combinations of acid and sulphur treatments and found that the acid dip showed some success but caused some browning and decline in flavour in certain cultivars. A dip in calcium nitrate at 1 % for 5 min followed by 4 % HCl for 3 min gave results comparable with sulphur and acid treatments.…”

Section: Acid Treatment and Ph Maintenancementioning

confidence: 99%

“…Huaizhi stored at 1°C under controlled atmosphere (3-5 % CO 2 and 3-5 % O 2 ) at 90 % RH showed good browning control while retaining the fruit quality up to 30 days (Lin et al 1988). The low density polyethylene (LDPE) of 37.5 μ thickness was used for storage of chemical treated litchi which had shelf life of 21 days under low temperature (Semeerbabu et al 2007), Whereas, Pesis et al (2002) found that litchi packed in micro-perforated had less decay but poorer taste than sealed packaged fruit. Duan et al (2004) suggested that litchi cv.…”

Section: Controlled and Modified Atmospherementioning

confidence: 99%

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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“…The results pertaining to the variation in pH of pulps during storage are in complete agreement with other researchers (Fulya et al, 1999;Doreyyapa et al, 2001). The initial increase in pH may be due to breakup of acids with respiration during storage (Pesis et al, 1999) and final decrease due to the presence of sodium benzoate in the fruit pulp samples (Bajwa et al, 2002;Hussain et al, 2008). The TA of freshly prepared sample of jackfruit pulp not varied widely for the three varieties.…”

Section: Biochemical Composition Of Three Varieties Of Jackfruit Pulpmentioning

confidence: 99%

Biochemical Changes in Jackfruit Pulp as Affected by Cold Temperature

Mortuza

Talukder

Haque

2015

J. Environ. Sci. & Natural Resources

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Biochemical changes of three types of jackfruit pulp stored at low temperature were analyzed to make prediction whether the pulp could be made available year round by means of cold temperature treatment. Extracted fruit juice was stored at about -20 0 C and the analysis was carried out at 0 day, 30 day, 60 day, 90 day, 180 day and 270 day of storage period. The results show that there are significant changes in the chemical properties of jackfruit pulp during storage. Carotene and vitamin C content decreased gradually for all the varieties up to 270 days of storage period. TSS content increased slightly during storage. Total, reducing and non-reducing sugar contents were almost stable throughout the storage period. TA for all the varieties decreased and pH values increased.

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Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit

Cited by 95 publications

References 19 publications

Modified atmosphere efficiency in the quality maintenance of Eva apples

Modified atmosphere efficiency in the quality maintenance of Eva apples

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

Biochemical Changes in Jackfruit Pulp as Affected by Cold Temperature

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