TY  - JOUR
T1  - Browning Control and Quality Maintenance of Litchi Fruit Treated with Combination of <I>N</I>-acetyl Cysteine and Isoascorbic Acid
AU - , Hai liu AU - , John Shi AU - , Lili Song AU - , Yueming Jiang AU - , Yanli You 
JO  - Journal of Food Technology
VL  - 4
IS  - 2
SP  - 147
EP  - 151
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.147.151
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.147.151
KW  - Acetyl cysteine
KW  -browning
KW  -fruit
KW  -isoascorbic acid
KW  -Litchi chinensis
KW  -storage
AB  - Experiments were conducted to test effects of anti-browning agents on inhibition of browning and decay of litchi fruit. Litchi fruit were soaked for 2 min in a solution of 0.1% <I>N</I>-Acetyl Cysteine (AC) +1% Isoascorbic Acid (IAA) and held for 7 days at 25 C and 80-90% relative humidity for quality assessments. Use of AC and IAA combination significantly reduced fruit decay and browning, markedly inhibited polyphenol oxidase   activity   and   maintained   higher   level   of   anthocyanin   in   pericarp   tissues.   Fruit   treated   with  0.1% AC +1% IAA had good visual appearance. The use of the combination of 0.1% AC +1% IAA could be considered for commercial application in inhibiting pericarp browning and maintaining flesh quality of litchi fruit during storage.
ER  -