Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Abstract
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% N-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.
How to cite this article:
Hai liu , John Shi , Lili Song , Yueming Jiang and Yanli You . Browning Control and Quality Maintenance of Litchi Fruit Treated with Combination of N-acetyl Cysteine and Isoascorbic Acid.
DOI: https://doi.org/10.36478/jftech.2006.147.151
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2006.147.151