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Position: Home > Articles > Effects of dry fog humidification on pericarp browning and quality of litchi fruit stored at low temperature International Journal of Agricultural and Biological Engineering 2019,12 (4)

Effects of dry fog humidification on pericarp browning and quality of litchi fruit stored at low temperature

作者：

Lu Xiao;Taotao Li;Guoxiang Jiang;Afiya John;Dandan Zhang;Weiping Jin;Xuewu Duan;Yueming Jian

单位：

1. Guangdong Provincial Key Laboratory of Applied Botany/Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs/ Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;3. Suzhou Full Fortune Food Company, Suzhou 215111, China; 2. University of Chinese Academy of Sciences, Beijing 100049, China;1. Guangdong Provincial Key Laboratory of Applied Botany/Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs/ Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, Chin

关键词：

litchi;pericarp browning;dry fog;high relative humidity;cold storage;CHINENSIS SONN. PERICARP;ATMOSPHERE STORAGE;WATER-LOSS;POSTHARVEST;ANTHOCYANIN

摘要：

Pericarp browning is the major cause of deterioration of harvested litchi fruit. Water loss plays a role in pericarp browning of litchi fruit. This study investigated the effect of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature. Litchi fruit were stored in a non-humidified cold chamber (control) or in a humidified cold room using Tabor atomizer system that generated 95% relative humidity (RH) without depositing water on the fruit surface at 4 degrees C. Control fruit stored in cold room without added humidity underwent rapid weight loss, accompanied by severe pericarp browning after 25 d of storage. However, slight weight loss and no obvious pericarp browning were found in humidified-fruit. Moreover, humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage. In addition, respiration rate was obviously inhibited in humidified-fruit compared with control fruit. This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.

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Effects of dry fog humidification on pericarp browning and quality of litchi fruit stored at low temperature

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