Physical characteristic modifications of lychee pericarp during fruit storage under controlled conditions

Valente Marc, Lozano Yves. 1998. Physical characteristic modifications of lychee pericarp during fruit storage under controlled conditions. In : Physics of Agro and Food Products. Montpellier : CIRAD-AMIS, 10 p. Physics of Agro and Food Products, Lublin, Pologne, 26 Mai 1998/28 Mai 1998.

Autre titre : Modifications des caractéristiques physiques du péricarpe des litchis au cours du stockage en atmosphère controllée

Résumé : Development of lychee export to European market is faced with the problem of maintaining original fruit quality, particularly for freshness and fruit colour. Lychee ( Litchi chinensis Sonn.) is highly susceptible to pathological decay, desiccation and browning. To extend storage life and improve marketability of this tropical fruit, desiccation and browning pericarp, mechanisms have to be better understood. Commercial fruit (var. Kwai Mi), from Reunion, were stored at 10°C and 90% of relative humidity in a ventilated cabinet. In order to obtain fruit batches of decreasing desiccation levels of pericarp, 4 batches of 24 fruits each were randomly sampled at different appropriate storage times. Pericarp moisture content of the fruit batches ranged from 72.1%, for the control , to 22.5% for the most dehydrated fruit batch. Transpiration coefficient of whole fruit and pericarp colour were measured at the different desiccation levels of fruit pericarp. Transpiration coefficient of lychee, obtained from experimental values of water loss, varied from 30 10-9 to 1.5 10-9 kg/m2.s.Pa. A specific laboratory apparatus was designed to accurately measure water loss of individual fruit stored under controlled temperature, relative humidity and air convection conditions. Modifications of mass transfer properties of pericarp were discussed in relation with cell structure changes due to desiccation using scanning electron micrography.

Mots-clés Agrovoc : Litchi, stockage en atmosphère contrôlée, péricarpe, transpiration, qualité, déshydratation, brunissement, physiologie après récolte, propriété physicochimique

Classification Agris : J11 - Manutention, transport, stockage et conservation des produits d'origine végétale
F62 - Physiologie végétale - Croissance et développement

Auteurs et affiliations

• Valente Marc, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
• Lozano Yves, CIRAD-AMIS-AGROALIMENTAIRE (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/390794/)

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