Influence of temperature and packaging on physiological and chemical profiles of imported litchi fruit
| dc.contributor.author | Somboonkaew, Nettra | - |
| dc.contributor.author | Terry, Leon A. | - |
| dc.date.accessioned | 2014-05-31T04:00:59Z | |
| dc.date.available | 2014-05-31T04:00:59Z | |
| dc.date.issued | 2011-08-01T00:00:00Z | - |
| dc.description.abstract | The aim of this study was to detail the physiological and biochemical changes in non-adulterated and commercially-treated litchi fruit stored in different packaging films under different storage temperatures. Litchi fruit cv. Mauritius treated with either SO2 and acid (commercially-treated fruit), or free from both SO2 and acid (non-adulterated fruit), were imported from Israel and packed using two different packaging films viz. micro-perforated polypropylene or PropaFreshTM PFAM, or stored unwrapped, at 5 or 13°C for 11days. Both CO2 and ethylene concentrations were lower in commercially-treated fruit and at storage of 5°C but higher in PropaFreshTM PFAM films. Weight loss was least in commercially-treated fruit wrapped with PropaFreshTM PFAM at 5°C. Non-adulterated fruit wrapped in PropaFreshTM PFAM had higher individual aril sugars and organic acids whilst commercially-treated fruit retained higher concentrations of anthocyanins. These results indicate that PropaFreshTM PFAM packaging at 5°C could be used to maintain postharvest quality in both commercially-treated and non-adulterated litchi fruit. | en_UK |
| dc.identifier.citation | Nettra Somboonkaew, Leon A. Terry. Influence of temperature and packaging on physiological and chemical profiles of imported litchi fruit. Food Research International, Volume 44, Issue 7, August 2011, Pages 1962–1969 | |
| dc.identifier.issn | 0963-9969 | - |
| dc.identifier.uri | http://dx.doi.org/10.1016/j.foodres.2010.04.035 | - |
| dc.identifier.uri | http://dspace.lib.cranfield.ac.uk/handle/1826/8487 | |
| dc.publisher | Elsevier Science B.V., Amsterdam. | en_UK |
| dc.rights | NOTICE: this is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International, Volume 44, Issue 7, August 2011, Pages 1962–1969. DOI:10.1016/j.foodres.2010.04.035 | |
| dc.title | Influence of temperature and packaging on physiological and chemical profiles of imported litchi fruit | en_UK |
| dc.type | Article | - |