Abstract
The present study investigates the effects of oxalic acid and 1-methylcyclopropane (1-MCP) treatments in combination with low-density polyethylene (LDPE) and high-density polyethylene (HDPE) on the post-harvest storage of litchi fruits. The physicochemical properties, bioactive compounds, antioxidant activities, and dismutase enzyme activity (SOD) of treated and untreated litchi fruits were examined during 30 days of storage at 4 ℃. The most effective combination was 1-MCP and HDPE packaging, which lowered the weight loss and preserved the red pericarp. Fruits treated with 1-MCP and HDPE also exhibited higher content of ascorbic acid (74.73–34.95 mg/100 g), total phenol (55.70–28.83 mg/100 g), and total flavonoid content (82.46–48.54 mg/100 g), whereas anthocyanin content (0.24–0.39 mg/100 g) was lowered during the entire storage period. In addition, higher levels of DPPH activity, reducing power, and SOD activity were observed in 1-MCP and HDPE-treated fruits. While antioxidants, SOD activities, and acidity were positively associated with total phenol and flavonoid content, these were negatively associated with anthocyanin content. Thus, the combined treatment of 1-MCP and HDPE are proposed as a sustainable strategy to preserve red pericarp, improve quality, and increase fruit shelf life of litchi.
Highlights
Litchi (Litchi chinensis Sonn.) is an important subtropical and non-climacteric fruit that belongs to the Sapindaceae family
Different physicochemical properties, including weight loss, pH, and titratable acidity, along with total sugar of litchi fruits treated with oxalic acid and 1-MCP in low-density polyethylene (LDPE) and Sustainability 2021, 13, x FOR PEER REVIEW
DPPHscavenging scavengingactivity, activity, and reducing power of litchi fruits treated with 1-MCP and oxalic acid in HDPE and LDPE during storage. 1-MCP = 1-methylcyclopropane; with 1-MCP and oxalic acid in HDPE and LDPE during storage. 1-MCP = 1-methylcyclopropane; HDPE = high-density polyethylene; LDPE = low-density polyethylene
Summary
Litchi (Litchi chinensis Sonn.) is an important subtropical and non-climacteric fruit that belongs to the Sapindaceae family. The loss of fruit quality pertains to degradation of red color, oxidation of the phenolic compounds by peroxidase (POD) and polyphenol oxidase (PPO), membrane lipid peroxidation, and production of reactive oxygen species (ROS) [1]. Studies have shown that oxalic acid is the most effective anti-browning compound for litchi pericarp [3]. It has been reported that oxalic acid improves the shelf life of litchi fruit by reducing anthocyanin degradation, phenolic compound oxidation, and restriction of peroxidative activity [3]. The study was intended to examine the effects of oxalic acid and 1-methylchyclopropane (1-MCP) along with LDPE and HDPE on the physicochemical properties, bioactive compounds, antioxidants, and enzyme activities of litchi fruits during storage at 4 ± 1 ◦ C
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
