[The litchi and its cultivation]. [Spanish] []. Galan Sauco V. Menini U.G. Universidade Federal de Vicosa, MG (Brazil). Conselho de Extensao. [Corporate . Manejo del ácaro Aceria litchii (Acari: Eriophyidae) en Litchi chinensis Resumen: El cultivo del litchi, Litchi chinensis, tiene gran popularidad. Embalagens e recobrimento em lichias (Litchi chinensis Sonn.) é um fruto subtropical de alto potencial comercial devido ao seu sabor levemente . condições de cultivo, cultivar, teor de água na colheita e tratamento antes da medição.

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Embalagens e recobrimento em lichias Litchi chinensis Sonn.

Packing and covering in lychee Litchi chinensis Sonn. A lichia Litchi chinensis Sonn. Atmosfera modificada, antocianina, polifenoloxidase, peroxidase. Lychee is a subtropical fruit of high commercial value, due to its slightly acid taste, excellent aroma, high nutritive value and attractive deep bright red color of its peel. Also in the field, skin color changes easily, becoming dark in response to stress changes in relative humidity and the incidence of pathogens.

Harvested lychee fruit rapidly loses its bright red skin colour. Peel browning of harvested lychee has largely been attributed to the rapid degradation of the anthocyanin pigments as well as the rapid loss of moisture from the fruit and the activity of oxidative enzymes such polyphenoloxidase and peroxidases.

Due to it high perishability, browning control is a fundamental process to the increase of post-harvest useful life aiming the home market and fruit exportation. This study evaluated the postharvest behavior of Litchi cv.


Bengal fruits regarding pericarp browning and changes on lychee fruits pulp quality when different packing is applied: Lychee fruits were stored for six days at room temperature Physical, chemical and biochemical analyses were performed on chltivo 0 and on every two days till the end of the storage period. The package covered with perforated polyethylene film was efficient in reducing weight cultuvo, skin browning and maintenance of the anthocyanin content of the bark of leeches for six days of storage at room temperature.

[The litchi and its cultivation]. [Spanish] [1987]

Modified atmosphere, anthocyanin, polyphenol oxidase, peroxidase. Escurecimento visual da casca. L -1 pH 6,0. A atividade da polifenoloxidase foi realizada segundo Zauberman et al. L -1 como substrato. Esses mesmos foram diferentes dos frutos dos tratamentos F e FP que apresentaram as menores perdas de massa. A cor do pericarpo mudou gradativamente durante o armazenamento. Os frutos controle C perderam a cor vermelha rapidamente, atingindo a cor marrom, completamente, no sexto dia de armazenamento Figura 2.

Os frutos do tratamento F apresentaram-se, no segundo dia de armazenamento, sem nenhum escurecimento e, no quarto dia de armazenamento, poucos frutos continham manchas escuras na casca, assim como os frutos do tratamento FP.

Os frutos controle foram os que apresentaram maior atividade, seguido pelos frutos do tratamento FM Tabela 2. Esse fato pode ser explicado pelo maior dessecamento do pericarpo ocorrido nos frutos desses tratamentos. Segundo Pinheiro et al.

Postharvest handling and storage of lychees. Sunshine Coast Tropical Fruits Association, Quantitative methods for anthocyanins: Journal of Food ScienceChicago, v. Enzimatic and colour changes during post-harvest storage of lychee fruit. A ce of rapid senescence of detached litchi: Postharvest Biology and TechnologyAmsterdam, v.


Hydrogen donor specificity of mango isoperoxidases. Food Chemistry, Oxford, v.

Study on the techniques of package and storage for litchi fruit stored in the room temperature. Journal of Fruit Sciencev.

The changes of pigments, phenolics contents and activities of polyphenol oxidase and phenylalanine ammonia-lyase in pericarp of postharvest litchi fruit. Acta Botanica SinicaBeijing, v. Quality of fresh-cut avocado Persea americana Mill. Metabolism in senenscent and stored tissue. Chemistry and biochemistry of plant pigment.

Research advance on mechanism of litchi browning. China Agricultural University, Dw retention of the red colour of litchi fruit pericarp. Scientia HorticulturaeAmsterdam, v. Purification and structural analysis of anthocyanins from litchi pericarp.

Packing and covering in lychee (Litchi chinensis Sonn.) stored under uncontrolled conditions

Food ChemistryOxford, v. All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. Services on Demand Journal. ABSTRACT Lychee is a subtropical fruit of high commercial value, due to its slightly acid taste, excellent aroma, high nutritive value and attractive deep bright lutchi color of its peel. Escurecimento visual A cor do pericarpo mudou gradativamente durante o armazenamento. How to cite this article.