Rini, Triani (2012) Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars. Food Bioprocess Technol, 6 (5). pp. 1191-1206.
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Abstract
Abstract To assess the fruit-specific determinants of pericarp browning, litchi pericarp was characterized in terms of appearance, the polyphenol pattern as specified by HPLCDAD-MSn without and after thiolysis, and the activities of polyphenol oxidase (PPO) and peroxidase (POD) by exploring “Kwang Jao,” “O-Hia,” “Kim Cheng,” and “Chacapat” fruit on the respective harvest day, “Hong Huey” fruit also throughout 52 days of cold storage (5 °C, 95% relative humidity). At harvest, PPO activity was maximum for “Kim Cheng” pericarp (126 μkat/hg), whereas POD activity was striking for that of “O-Hia” (512 μkat/hg, including membrane-bound isoforms). Flavan-3-ol and proanthocyanidin patterns were consistent for all cultivars. However, cultivars with sharp-pointed and round–obtuse protuberances differed in pericarp anthocyanin and flavonol glycosylation patterns. The molar ratio of cyanidin 3-O-rutinoside to its glucoside was ≤6:1 for “Hong Huey” and “Kwang Jao,” but ≥43:1 for “Kim Cheng” and “Chacapat” pericarp. Longterm storage gave evidence of two key processes involved in pericarp browning: (1) PPO-mediated oxidation of abundant (−)-epicatechin (1.4–2.0 g/hg), resulting in dark brown pigments, and (2) microcrack-induced formation of light brown surface scurf, supposably with involvement of POD. Accordingly, an improved scheme for litchi pericarp browning was proposed. As regards recommendable postharvest concepts for each cultivar, “Chacapat” suited most for longdistance transports due to its overall low susceptibility to pericarp browning. Properties of “O-Hia” litchi, being prone to surface scurf formation, suggested preferred distribution via domestic markets. High contents of flavonols (e.g., quercetin glycosides, 166 mg/hg) and A-type-linked procyanidins (e.g., procyanidin A2, 1,092 mg/hg) qualified pericarp of “Hong Huey” litchi as raw material for polyphenol extracts exerting antioxidant properties. Keywords Enzymatic browning . Flavonoids. Fresh fruit . Peroxidase . Polyphenol oxidase . By-product valorization
| Item Type: | Article |
|---|---|
| Subjects: | JOURNAL |
| Divisions: | Fakultas Teknik > Teknik Pangan 2011 |
| Depositing User: | Irwan Kustiawan Kosasih |
| Date Deposited: | 19 Jan 2022 05:14 |
| Last Modified: | 19 Jan 2022 05:16 |
| URI: | http://repository.unpas.ac.id/id/eprint/55117 |
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