Superatmospheric oxygen retards pericarp browning of litchi cv. 'Hong Huay'.

摘要

Litchi cv. Hong Huay fruits were stored in 50%, 70% or 90% O2 (balance N2) at 4 degrees C with 90-95% relative humidity. Fruits held in air (21% O2) served as the control. Pericarp browning was significantly retarded by 50-70% O2. Treatment with 90% O2 had initially the same inhibitory effect on browning but accelerated the process at the later part of the storage period. Degree of browning partly compared well with weight loss and peel anthocyanin content but not with respiration rate which appeared to be stimulated by high O2. Consequent to the inhibition of browning, fruits held in 50-70% O2 stayed fresh for approximately 28 days or 8 days longer than the shelf life of fruits held in air or 90% O2..