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Postharvest control of pericarp browning of litchi fruit (Litchi chinensis cv Kwaï Mi) by treatment with chitosan and organic acids : I. Effect of pH and pericarp dehydration

Joas Jacques, Caro Yanis, Ducamp Marie-Noelle, Reynes Max. 2005. Postharvest control of pericarp browning of litchi fruit (Litchi chinensis cv Kwaï Mi) by treatment with chitosan and organic acids : I. Effect of pH and pericarp dehydration. Postharvest Biology and Technology, 38 (2) : pp. 128-136.

Journal article ; Article de revue à facteur d'impact
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Abstract : Postharvest pericarp browning of litchi fruit (Litchi chinensis Sonn cv Kwaï Mi) significantly reduces its commercial potential on the fresh market. In this study, a new treatment, based on the use of organic acids (citric or tartaric) in association with chitosan coating, both harmless for human health, has been tested. Trials at pH 0.8, 1.0 and 1.3 show that browning rate is related to dehydration rate during storage, and pericarp pH. Pericarp pH and weight loss of fruit may thus be used to predict postharvest browning rate at a given storage temperature. (Résumé d'auteur)

Mots-clés Agrovoc : Litchi (fruits), Litchi chinensis, Technologie après récolte, Brunissement, Péricarpe, Traitement, Acide organique, Enrobage, Lutte après récolte, Stockage, pH, Déshydratation

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Joas Jacques, CIRAD-FLHOR-UPR Qualité des aliments (REU)
  • Caro Yanis, CIRAD-AMIS-UMR IATE (FRA)
  • Ducamp Marie-Noelle, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
  • Reynes Max, CIRAD-FLHOR-UPR Qualité des aliments (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/529141/)

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