Low oxygen storage of litchi cv. 'Hong Huay'.

摘要

Litchi (Litchi chinensis) cv. Hong Huay fruits were stored in 3, 5 or 8% O2 (balanced N2) at 4 degrees C with 90-95% relative humidity. Fruits held in air (21% O2) served as the control. All low O2 atmospheres retarded pericarp browning which compared well with weight loss reduction and partly with peel anthocyanin content. Respiration rate was generally lower in 3-5% O2 than in air or 8% O2, but it had no direct relationship with browning development. Consequent to browning inhibition, fruit shelf life increased from 20 days in air to 32 days in 3-8% O2..