Effects of low-temperature acclimation on browning of litchi fruit in relation to shelf life

Abstract

SummaryPostharvest pericarp browning of litchi fruit results in an accelerated loss in shelf life and reduced commercial value. Visual quality was lost in only 6.h at room temperature after fruit were removed from storage at 2°C, due to browning. Cultivar ‘Huaizhi’ fruit stored for 2 d at 8°C, for 26 d at 2°C, followed by 2 d storage at 15°C prior to a shelf-life evaluation at 23–258C, 80–90% r.h. were compared with continuous storage for 30 d at 2°C. Changes in polyphenol oxidase (PPO), anthocyanin, membrane leakage, colour, eating quality, total soluble solids, titratable acidity, and ascorbic acid were measured. The effects of temperature conditioning on disease incidence was also evaluated. Application of low-temperature acclimation delayed the decrease in anthocyanin content, the increases in PPO activity and membrane leakage, the changes in colour and eating quality, and partially inhibited decay of fruit. The results suggested that potential exists for shelf-life extension at ambient temperature when fruit are acclimated.