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標題: 荔枝果實採收後色澤變化及其保鮮技術
Color Changes and Retention of Lychee Fruits during Postharvest Storage
作者: 洪登村
Deng-Tseng Horng
Chun-Kang Ho
關鍵字: Lychee;荔枝;Desiccation;Anthocyanins;Low temperature storage;Packing;失水;花青素;低溫冷藏;包裝
Project: 興大園藝, Volume 18, Page(s) 9-16.
Horticulture NCHU, Volume 18, Page(s) 9-16.

Anthocyanins in parenchyma of mesorcarp are the major pigments of lychee. The most important problem of postharvest handling of lychee is to prevent dsiccation which inducing the loss of anthocyanins content, the structural transformation of anthocyanins and the action of polyphenoloxidase(PPO) that resulted the rapid development of browning. Results also indicated that increasing in relative humidity, dipping in low pH solution before storage, SO2 fumigation and low temperature storage along with sepecial packing system could delay the browning of lychee and maintain fruit quality.
ISSN: 0255-5921
Appears in Collections:園藝學系

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