CONTROL OF POST-HARVEST BROWNING IN LITCHI FRUIT THROUGH ORGANIC ACIDS APPLICATION

摘要

Litchi (Litchi chinensis Sonn.) is a sub-tropical fruit having sweet, juicy and soft pulp with an attractive bright red peel. Garnered litchi fruit is highly perishable and bright red colour of the peel turns dull brown within 24 to 48 hours of harvesting at room temperature. Current study was conducted at Food Technology Section, Ayub Agricultural Research Institute, Faisalabad during 2019. The present study was intended to check whether different organic acids could potentially be applied for slowing down the pericarp browning in litchi fruit as acidic pH could be beneficial in retarding the polyphenol oxidase and peroxidase activities and maintaining the quality during storage. Lowest PPO and POD activity at the start and end of storage time was recorded in fruit samples treated with 10% oxalic acid (0.5 & 0.25 unit/mg protein and 3 and 1 unit/mg protein). Oxalic acid in 10% concentration proved best for maintaining quality parameters (acidity, firmness, ascorbic acid, total and reducing sugars, total soluble solids) during storage among all the tested organic acids and their concentrations. The information generated could be further explored for the metabolic process underlying the slowing of browning of the pericarp.