Physiological and biochemical profiles of imported litchi fruit under modified atmosphere packaging |
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| Institution: | 1. Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, Jiangxi Agricultural University, Nanchang 330045, China;2. College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China;1. Postharvest and Refrigeration Group, Regional Campus of International Excellence ‘Campus Mare Nostrum’—Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain;2. Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia, Spain;3. Soil-Water-Plant Group, Dpto. Producción Vegetal, UPCT, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain;1. Scientific and Technological Centre of Extremadura (CICYTEX-INTAEX), Avda. Adolfo Suárez, 06007, Badajoz, Spain;2. Agrofresh Inc., Rohm and Haas Service, Spanish Branch, Provenza 216, 3, 08036, Barcelona, Spain;3. Agricultural Engineering School, University of Extremadura, Avda. Adolfo Suárez, 06007, Badajoz, Spain;4. University Research Institute for Agricultural Resources (INURA), Avda. Elvas s/n, University Campus, 06071, Badajoz, Spain;1. Department of Horticulture, Kangwon National University, Chuncheon 24341, Republic of Korea;2. Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Republic of Korea;3. Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Republic of Korea;4. Department of Horticulture and Plant Sciences, Jimma University, Jimma 378, Ethiopia;1. Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, Jiangsu, PR China;2. Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, 210014, Jiangsu, PR China;3. Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, Liaoning, PR China;4. Nanjing Institute of Vegetable Science, Nanjing, 210042, Jiangsu, PR China;5. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China |
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| Abstract: | Although sophisticated packaging materials can be used to minimise postharvest changes of litchi fruit, no work has documented the effect of different modified atmosphere packaging on biochemical composition of litchi aril and pericarp tissue. Therefore, the aim of this study was to detail not only the changes in weight and colour, but also individual sugars, organic acids and anthocyanin concentrations using various packaging materials. Non-acid- and SO2-free fruit cv. Mauritius, imported from Israel, were packed using four different packaging films viz. micro-perforated polypropylene (PP), PropaFresh? PFAM (PF), NatureFlex? NVS (NVS), Cellophane? WS (WS) and unwrapped, and stored at 13 °C for 9 days. Concentrations of CO2 and ethylene were greater in WS packs during storage followed by NVS, PF and PP films, respectively. Weight loss of fruit stored in PF film was lower than for other treatments. The PF treatment better maintained sugars, organic acids in aril and pericarp tissue and individual anthocyanins in pericarp. These results indicate that PropaFresh? PFAM was the best packaging film to maintain physiological and biochemical properties in litchi fruit. |
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