Cited By This article is cited by 32 publications. Journal of Agricultural and Food Chemistry , 67 22 , DOI: Ritenour, He-Tong Lin. Journal of Agricultural and Food Chemistry , 66 48 , Melatonin in fruit production and postharvest preservation: A review.
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Application Procedure Overview This novel process is boon for people fed up of brown Litchi in the market. Lithci with natural colour, fresh appearance and delicious taste are now possible to get with this novel process, wherein the fruits are simply dip treated with GRAS chemicals and can then be stored at low temperature upto 45 days.
This is simple to use and less investment process, ideal for SMEs. Concession is offered to the farmers. The treatment also kills microbes bacteria, yeast and mold present on the fruit without adversely affecting its sensory and nutritional properties.
Reduce contamination level and make it more hygienic for consumption. The process is economical, safe, quick, simple to use and scalable as per requirement. Requires less man power and energy. Minimum waste generation. Longer shelf life can facilitate greater market coverage. Ideal for on-site processing. Processed Fruits ensure its wide spread availability in the domestic market for longer time even in non-growing region resulting in better commercial gains. Processed fruits are of high quality and have a very good export potential.
Have industrial potential as many secondary products can be prepared viz; Juice, Fermented beverage like wine, Shelf stable dried litchi fruit, Fruit jam, squash, and marmalade. The treatment helps in retaining major color pigments anthocyanins of litchi pericarp and inactivates the enzyme polyphenol oxidase responsible for its browning. The treatment also kills microbes bacteria, yeast and mold present on the fruit.
All these changes result in quality maintenance of litchi during prolonged storage without adversely affecting its sensory and nutritional properties as the fruits are dip treated with GRAS Generally Recognized As Safe chemicals.
Demand for litchi fruit is quite high due to its delicious taste, unique aroma, and juicy nature, but supply is very limited due to its highly perishable, and non-climacteric ripens on the tree itself nature apart from localized cultivation and seasonal availability. The color of the fruit turns brown soon after harvest. Fruits also get spoiled soon after harvest due to physiological and microbiological changes. Although India is the second largest producer of litchi, a commercially viable technique is not available here for its shelf life extension.
Non-availability of a proper technique is the biggest barrier for ambitious vendors involved in trade of fruits. The technology developed offers a practical solution to the difficulties associated with litchi trade. Almost complete microbial decontamination. No chemical residues, No harmful effect. The product is organoleptically acceptable for more than 45 days. Processed fruits are of high quality and have a very good export potential through sea and air route.
Have industrial potential as many secondary products can be prepared viz; Juice, Fermented beverage such as wine, Shelf stable dried litchi fruit, Fruit jam, squash, marmalade, blends with ice-creams, custards and jellies. The entire procedure can be scaled up as per the requirement from small to industrial scale. It does not require any costly instrument and much technical expertise, and hence can be operated by providing minimum training to the personnel.
The product can be supplied in packed and sealed condition. Requires less man power and energy, Minimum waste generation. A consumer can keep the processed-packed fruit in the refrigerator and can consume for more than a month.
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Neog, Email: moc. Received Sep 25; Accepted Jun Abstract Pericarp browning is the major post-harvest problem of litchi Litchi chinensis Sonn fruit, resulting in reduced commercial value of the fruit. Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied.
LITCHI PERICARP BROWNING PDF
Abstract Background The fruit of litchi Litchi chinensis comprises a white translucent edible aril surrounded by a pericarp. The pericarp of litchi has been the focus of studies associated with fruit size, coloration, cracking and shelf life. However, research at the molecular level has been limited by the lack of genomic and transcriptomic information. In this study, an analysis of the transcriptome of litchi pericarp was performed to obtain information regarding the molecular mechanisms underlying the physiological changes in the pericarp, including those leading to fruit surface coloration. Results Coincident with the rapid break down of chlorophyll, but substantial increase of anthocyanins in litchi pericarp as fruit developed, two major physiological changes, degreening and pigmentation were visually apparent. In this study, a cDNA library of litchi pericarp with three different coloration stages was constructed. A total of 4.
Metrics details Abstract The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half.
Application Procedure Overview This novel process is boon for people fed up of brown Litchi in the market. Lithci with natural colour, fresh appearance and delicious taste are now possible to get with this novel process, wherein the fruits are simply dip treated with GRAS chemicals and can then be stored at low temperature upto 45 days. This is simple to use and less investment process, ideal for SMEs. Concession is offered to the farmers.