Journal article
Lychee Pericarp Browning Caused by Heat Injury
HortScience, Vol.28(7), pp.721-722
1993
Abstract
Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC 1.10.3.2) activity of the pericarp increased immediately, corresponding with rapid anthocyanin degradation, Tissue browning was observed 2 min after heating, with pigmentation distributed uniformly throughout the pericarp. The distribution of brown pigments was different than the highly localized browning observed under ambient desiccation. Although both ambient and heat-induced pericarp browning are visually similar, the anatomical distribution of brown pigmentation is quite distinct. The distribution of brown pigmentation was not consistent with anthocyanin localization. Following ambient desiccation, the mesocarp became colorless even though this represented the greatest concentration of pigment. Browning caused by heating may result from nonselective degradation of a range of compounds, including anthocyanin.
Details
- Title
- Lychee Pericarp Browning Caused by Heat Injury
- Authors
- Steven J R Underhill (Author) - Queensland Department of Primary IndustriesC Critchley (Author) - Queensland Department of Primary Industries
- Publication details
- HortScience, Vol.28(7), pp.721-722
- Publisher
- American Society for Horticultural Science
- Date published
- 1993
- DOI
- 10.21273/HORTSCI.28.7.721
- ISSN
- 0018-5345
- Organisation Unit
- Australian Centre for Pacific Islands Research; University of the Sunshine Coast, Queensland; Sustainability Research Cluster
- Language
- English
- Record Identifier
- 99449966102621
- Output Type
- Journal article
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- Horticulture