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Bhushan B, Pal A, Narwal R, et al. Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit. J Food Sci Technol. 2015;52(9):5418-26doi: 10.1007/s13197-015-1712-8.
Bhushan, B., Pal, A., Narwal, R., Meena, V. S., Sharma, P. C., & Singh, J. (2015). Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit. Journal of food science and technology, 52(9), 5418-26. https://doi.org/10.1007/s13197-015-1712-8
Bhushan, Bharat, et al. "Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit." Journal of food science and technology vol. 52,9 (2015): 5418-26. doi: https://doi.org/10.1007/s13197-015-1712-8
Bhushan B, Pal A, Narwal R, Meena VS, Sharma PC, Singh J. Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit. J Food Sci Technol. 2015 Sep;52(9):5418-26. doi: 10.1007/s13197-015-1712-8. Epub 2015 Feb 11. PMID: 26344958; PMCID: PMC4554661.
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J Food Sci Technol. 2015 Sep;52(9):5418-26. doi: 10.1007/s13197-015-1712-8. Epub 2015 Feb 11.

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit.

Journal of food science and technology

Bharat Bhushan, Ajay Pal, Rajesh Narwal, Vijay Singh Meena, Pritam Chand Sharma, Jitendra Singh

Affiliations

  1. Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India.
  2. Department of Chemistry and Biochemistry, College of Basic Sciences & Humanities, CCS Haryana Agricultural University, Hisar, 125004 India.

PMID: 26344958 PMCID: PMC4554661 DOI: 10.1007/s13197-015-1712-8

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. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

Keywords: Litchi; Pericarp browning; Phospholipase D

References

  1. Biochim Biophys Acta. 2009 Sep;1791(9):927-35 - PubMed
  2. J Food Sci Technol. 2010 Jan;47(1):100-4 - PubMed
  3. Food Chem. 2015 Mar 15;171:191-9 - PubMed

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