Deterioration of Anthocyanins in Litchi Kom Fruit Stored under Different Relative Humidity Levels
The effects of relative humidity (RH) on litchi fruit quality have not yet been fully defined. The aim of this study was to detail the changes in physiology, non-structural carbohydrates (NSCs),and individual anthocyanin concentrations in imported litehi fruit held at various RH levels.Litchi Kom fruit,imported from Thailand,was stored at 80,85,90,95 or 100％ RH using different concentrations of glycerol in deionised water,at 13℃ for 9 days. Fruits (n=90) were individually measured for weight loss (％),hue (h°) and lightness (L*) values.Freeze-dried aril and pericarp tissue were individually extracted and analysed for NSCs and anthocyanins,respectively. Disease,mainly caused by Penicillium spp.,was observed after 6 days storage which increased disease severity. Weight loss of fruit stored at 80％ RH was significantly higher than at other RH levels,whilst 90％ RH-stored fruit had a significantly higher h°over 9 days.The main NSCs in aril tissue were fructose (345.73 mg g-1 dry weight (DW)),glucose (329.08 mg g-1DW) and sucrose (31.17 mg g-1 DW). There were no significant differences in NSCs concentration according to RH treatment. Generally,fructose and glucose concentrations increased during 9 days storage,whereas sucrose levels declined. The principal anthocyanins in pericarp tissue were cyanidin 3 rutinoside (1635.52 μg g-1 DW),cyanidin 3 glucoside (19.91 μg g-1 DW) and malvidin 3 glucoside (15.03 μg g-1 DW). All anthocyanins concentrations decreased after 9 days storage except fruit stored at 100％ RH when anthocyanins increased.Anthocyanin levels from 80％ RH-treated fruit were significantly lower than litchi held under higher RH conditions.
cyanidin lyehee malvidin rutinoside sugars
N.Somboonkaew L.A.Terry
Plant Science Laboratory Cranfield University Bedfordshire,MK43 0AL UK
国际会议
福州
英文
443-448
2008-08-25（万方平台首次上网日期，不代表论文的发表时间）