EFFECT OF PRE AND POSTSTORAGE ACID DIPPING ON BROWNING OF LYCHEE FRUITS

S. Ketsa, K. Leelawatana
'Hong Huay' and O-Hia' lychee fruits were dipped in acid solutions before or after holding in cold room (5.5°C and 80% RH) to prevent browning of the pericarp. It was found that fruits dipped with H2SO4 solution retained more red color of the pericarp than HGl solution. Lower pH and longer duration of dipping gave better result in preventing browning. Dipping 'Hong Huay' Lychee fruits in H2SO4 at pH 0.2 for 15 minutes before holding in cold room prevented browning much better and the pericarp contained more anthocyanins than dipping after holding in cold room, whereas dipping 'O-Hia' lychee fruits in H2SO4 at pH 0.2 for 15 minutes after holding in cold room prevented browning much better and the pericarp contained more anthocyanins than dipping before holding in cold room.
Ketsa, S. and Leelawatana, K. (1992). EFFECT OF PRE AND POSTSTORAGE ACID DIPPING ON BROWNING OF LYCHEE FRUITS. Acta Hortic. 321, 726-731
DOI: 10.17660/ActaHortic.1992.321.91
https://doi.org/10.17660/ActaHortic.1992.321.91

Acta Horticulturae