Effect of High Oxygen Atmospheric Packaging on the Browning and Quality of Litchi Fruits with Leaves
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Abstract:
The changes of nutritional quality and activities of browning-related enzymes were studied in the litchi fruits with leaves under high oxygen atmospheric packaging. Compared with the control (air packaging), high oxygen atmospheric packaging inhibited respiratory intensity of litchi fruit，with decreasing of formation of carbon dioxide (CO2). The treatment reduced the degree of browning after storage. Peroxidase (POD) activity in the pericarp of litchi fruit was significantly lower than control, while the maximal activity of polyphenol oxidase (PPO) was markedly delayed. It was illustrated that the browning of the litchi fruits with leaves had certain correlation with POD and PPO. The variation trends of soluble protein, anthocyanin and total polyphenol contents were similar: the contents of them were lower than control during the first 6 days of storage. But at day 9 and day 12, the contents were higher than control. Vitamin C (Vc) in litchi juice decreased significantly under high oxygen packaging, while soluble solids and titratable acid showed little changes. Therefore, high oxygen atmospheric packaging was benefit to the delay of browning, but not benefit with the maintenance of Vc.
