Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on perica...Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature.Litchi fruit were stored in a non-humidified cold chamber(control)or in a humidified cold room using Tabor atomizer system that generated 95%relative humidity(RH)without depositing water on the fruit surface at 4℃.Control fruit stored in cold room without added humidity underwent rapid weight loss,accompanied by severe pericarp browning after 25 d of storage.However,slight weight loss and no obvious pericarp browning were found in humidified-fruit.Moreover,humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage.In addition,respiration rate was obviously inhibited in humidified-fruit compared with control fruit.This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.展开更多
基金This work was supported by National Key R&D Program of China(No.2018YFD0401301)National Natural Science Foundation of China(Nos 31770726 and 31772041)+3 种基金Science and Technology Planning of Jiangsu Province(No.BZ2013004)Science and Technology Planning Project of Guangzhou(No.201804020041)Agro-scientific Research in the Public Interest(No.201303073)The work was also supported by National Botanical Gardens,CAS.
文摘Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature.Litchi fruit were stored in a non-humidified cold chamber(control)or in a humidified cold room using Tabor atomizer system that generated 95%relative humidity(RH)without depositing water on the fruit surface at 4℃.Control fruit stored in cold room without added humidity underwent rapid weight loss,accompanied by severe pericarp browning after 25 d of storage.However,slight weight loss and no obvious pericarp browning were found in humidified-fruit.Moreover,humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage.In addition,respiration rate was obviously inhibited in humidified-fruit compared with control fruit.This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.
