Abstract
Occurrence of postharvest pericarp browning and rapid decay limit the postharvest storage life of litchi fruit. Effect of low temperature storage on the physico-chemical characteristics of two commercial litchi cultivars ‘Bedana’ and ‘Serai’ stored at 5°C for 0, 7, 14, 21 and 28 days were investigated. Incidence of pericarp browning, disease severity and fruit physicochemical characteristics were determined immediately after each removal. During cold storage fruit firmness (15‒5.1 N), weight loss (7.06‒1.92%), aril: stone ratio (15.3‒11.7) and sensory values of fruit decreased, whereas fruit pericarp browning index (0.33‒3.25), postharvest disease index (0.5‒2.4) and fruit cracking (0.08‒1.16%) increased. Fruit weight loss, pericarp browning and disease severity were higher in ‘Serai’ than ‘Bedana’ fruit. The fruit of cv. ‘Bedana’ showed better aril: stone ratio (23.07), firmness (2.1 N), pH (4.15), SSC (19.04%), TA (0.14%), total sugars (12.11%) and ascorbic acid (44.8 mg 100 g) contents than ‘Serai’. Fruit flavour, texture and aroma changed rapidly during cold storage in ‘Serai’ than ‘Bedana’. The pH of fruit juice showed slightly increasing trend during the whole span of storage, while SSC (20.4‒17.4%), TA (0.23‒0.05%), ascorbic acid (55‒32.8 mg 100g), total sugars (13.5‒10.5%) and phenolics (0.71‒0.45 μg 100 g) showed decreasing trend. Litchi cv. ‘Bedana’ exhibited higher total phenolic contents (0.71 μg 100 g) than ‘Serai’ (0.55 μg 100 g). The fruit of cv. ‘Bedana’ were found superior having less weight loss, pericarp browning index and disease severity index, with higher aril: stone ratio, flavour, texture, aroma, pH, SSC, TA, ascorbic acid, total sugars and phenolic contents. Results suggest that postharvest pericarp browning and fruit quality deterioration can be delayed by cold storage. © 2012 Friends Science Publishers
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Claims 18
Claim · model-written summary
Cold storage decreased fruit firmness in litchi, from 15 to 5.1 N.
LitchiNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During cold storage fruit firmness (15‒5.1 N), weight loss (7.06‒1.92%), aril: stone ratio (15.3‒11.7) and sensory values of fruit decreased”
t0“quality of litchi”
Claim · model-written summary
Cold storage decreased fruit weight loss in litchi, from 7.06 to 1.92%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During cold storage fruit firmness (15‒5.1 N), weight loss (7.06‒1.92%), aril: stone ratio (15.3‒11.7) and sensory values of fruit decreased”
t0“quality of litchi”
Claim · model-written summary
Cold storage decreased the aril:stone ratio of litchi fruit, from 15.3 to 11.7.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During cold storage fruit firmness (15‒5.1 N), weight loss (7.06‒1.92%), aril: stone ratio (15.3‒11.7) and sensory values of fruit decreased”
t0“quality of litchi”
Claim · model-written summary
Cold storage decreased sensory values of litchi fruit.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During cold storage fruit firmness (15‒5.1 N), weight loss (7.06‒1.92%), aril: stone ratio (15.3‒11.7) and sensory values of fruit decreased”
t0“quality of litchi”
Claim · model-written summary
Cold storage increased pericarp browning index of litchi, from 0.33 to 3.25.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During cold storage fruit firmness (15‒5.1 N), weight loss (7.06‒1.92%), aril: stone ratio (15.3‒11.7) and sensory values of fruit decreased”
e1“whereas fruit pericarp browning index (0.33‒3.25), postharvest disease index (0.5‒2.4) and fruit cracking (0.08‒1.16%) increased”
t0“quality of litchi”
Claim · model-written summary
Cold storage increased the postharvest disease index of litchi, from 0.5 to 2.4.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During cold storage fruit firmness (15‒5.1 N), weight loss (7.06‒1.92%), aril: stone ratio (15.3‒11.7) and sensory values of fruit decreased”
e1“whereas fruit pericarp browning index (0.33‒3.25), postharvest disease index (0.5‒2.4) and fruit cracking (0.08‒1.16%) increased”
t0“quality of litchi”
Claim · model-written summary
Cold storage increased fruit cracking of litchi, from 0.08 to 1.16%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During cold storage fruit firmness (15‒5.1 N), weight loss (7.06‒1.92%), aril: stone ratio (15.3‒11.7) and sensory values of fruit decreased”
e1“whereas fruit pericarp browning index (0.33‒3.25), postharvest disease index (0.5‒2.4) and fruit cracking (0.08‒1.16%) increased”
t0“quality of litchi”
Claim · model-written summary
Serai fruit had higher weight loss, pericarp browning and disease severity than Bedana fruit.
- Material
- Seraie2
- Outcome
- Fruit weight loss, pericarp browning and disease severitye2
- Direction
- highere2
- Comparator
- Bedanae2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Fruit weight loss, pericarp browning and disease severity were higher in ‘Serai’ than ‘Bedana’ fruit”
t0“quality of litchi”
Claim · model-written summary
Bedana fruit had a better aril:stone ratio (23.07) than Serai fruit.
- Material
- Bedanae3
- Outcome
- aril: stone ratioe3
- Direction
- bettere3
- Value
- 23.07e3
- Qualifier
- firmness (2.1 N)e3
- Comparator
- Seraie3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The fruit of cv. ‘Bedana’ showed better aril: stone ratio (23.07), firmness (2.1 N), pH (4.15), SSC (19.04%), TA (0.14%), total sugars (12.11%) and ascorbic acid (44.8 mg 100 g) contents than ‘Serai’”
t0“quality of litchi”
Claim · model-written summary
Bedana fruit had a better pH (4.15) than Serai fruit.
- Material
- Bedanae3
- Outcome
- pHe3
- Direction
- bettere3
- Value
- 4.15e3
- Qualifier
- SSC (19.04%), TA (0.14%)e3
- Comparator
- Seraie3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The fruit of cv. ‘Bedana’ showed better aril: stone ratio (23.07), firmness (2.1 N), pH (4.15), SSC (19.04%), TA (0.14%), total sugars (12.11%) and ascorbic acid (44.8 mg 100 g) contents than ‘Serai’”
t0“quality of litchi”
Claim · model-written summary
Bedana fruit had better total sugars (12.11%) than Serai fruit.
- Material
- Bedanae3
- Outcome
- total sugarse3
- Direction
- bettere3
- Value
- 12.11%e3
- Qualifier
- ascorbic acid (44.8 mg 100 g)e3
- Comparator
- Seraie3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The fruit of cv. ‘Bedana’ showed better aril: stone ratio (23.07), firmness (2.1 N), pH (4.15), SSC (19.04%), TA (0.14%), total sugars (12.11%) and ascorbic acid (44.8 mg 100 g) contents than ‘Serai’”
t0“quality of litchi”
Claim · model-written summary
Bedana fruit had higher total phenolic contents (0.71 μg 100 g) than Serai fruit (0.55 μg 100 g).
- Material
- Bedanae7
- Outcome
- total phenolic contentse7
- Direction
- highere7
- Value
- 0.71 μg 100 ge7
- Comparator
- Seraie7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Litchi cv. ‘Bedana’ exhibited higher total phenolic contents (0.71 μg 100 g) than ‘Serai’ (0.55 μg 100 g)”
t0“quality of litchi”
Claim · model-written summary
Flavour, texture and aroma of Serai litchi changed more rapidly than in Bedana during cold storage.
- Material
- Seraie4
- Treatment
- cold storagee4
- Outcome
- Fruit flavour, texture and aromae4
- Direction
- changed rapidlye4
- Comparator
- Bedanae4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Fruit flavour, texture and aroma changed rapidly during cold storage in ‘Serai’ than ‘Bedana’”
t0“quality of litchi”
Claim · model-written summary
The pH of litchi juice showed a slightly increasing trend during storage.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The pH of fruit juice showed slightly increasing trend during the whole span of storage”
t0“quality of litchi”
Claim · model-written summary
SSC of litchi juice showed a decreasing trend during storage, from 20.4 to 17.4%.
- Treatment
- storagee5
- Outcome
- SSCe6
- Direction
- decreasing trende6
- Value
- 20.4‒17.4%e6
- Qualifier
- TA (0.23‒0.05%)e6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The pH of fruit juice showed slightly increasing trend during the whole span of storage”
e6“SSC (20.4‒17.4%), TA (0.23‒0.05%), ascorbic acid (55‒32.8 mg 100g), total sugars (13.5‒10.5%) and phenolics (0.71‒0.45 μg 100 g) showed decreasing trend”
t0“quality of litchi”
Claim · model-written summary
Ascorbic acid of litchi juice showed a decreasing trend during storage, from 55 to 32.8 mg 100g.
- Treatment
- storagee5
- Outcome
- ascorbic acide6
- Direction
- decreasing trende6
- Value
- 55‒32.8 mg 100ge6
- Qualifier
- total sugars (13.5‒10.5%)e6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The pH of fruit juice showed slightly increasing trend during the whole span of storage”
e6“SSC (20.4‒17.4%), TA (0.23‒0.05%), ascorbic acid (55‒32.8 mg 100g), total sugars (13.5‒10.5%) and phenolics (0.71‒0.45 μg 100 g) showed decreasing trend”
t0“quality of litchi”
Claim · model-written summary
Phenolics of litchi juice showed a decreasing trend during storage, from 0.71 to 0.45 μg 100 g.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The pH of fruit juice showed slightly increasing trend during the whole span of storage”
e6“SSC (20.4‒17.4%), TA (0.23‒0.05%), ascorbic acid (55‒32.8 mg 100g), total sugars (13.5‒10.5%) and phenolics (0.71‒0.45 μg 100 g) showed decreasing trend”
t0“quality of litchi”
Claim · model-written summary
Cold storage delays postharvest pericarp browning and fruit quality deterioration in litchi, according to the authors.
- Treatment
- cold storagee1
- Outcome
- postharvest pericarp browning and fruit quality deterioratione1
- Direction
- delayede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Results suggest that postharvest pericarp browning and fruit quality deterioration can be delayed by cold storage”
t0“quality of litchi”
The same questions in other papers
cold · disease · LitchiPositive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- positive
- negative
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.