Inhibition of pericarp browning and shelf life extension of litchi by combination dip treatment and radiation processing
S Kumar, BB Mishra, S Saxena, N Bandyopadhyay… - Food Chemistry, 2012 - Elsevier
Litchi, being a highly juicy and nutritious fruit, has very short life at ambient temperature,
mainly due to microbial spoilage. The fruit soon loses its appeal because of pericarp
browning due to anthocyanin degradation and enzymatic oxidation of phenolics. A
sequential dip treatment, including sodium hypochlorite (0.2%, 4min, 52° C), potassium
metabisulfite (3%, 30min, 26° C), and hydrochloric acid (0.25 N) containing ascorbic acid
(2%, 10min, 26° C), followed by gamma irradiation, helped in overcoming this problem …
mainly due to microbial spoilage. The fruit soon loses its appeal because of pericarp
browning due to anthocyanin degradation and enzymatic oxidation of phenolics. A
sequential dip treatment, including sodium hypochlorite (0.2%, 4min, 52° C), potassium
metabisulfite (3%, 30min, 26° C), and hydrochloric acid (0.25 N) containing ascorbic acid
(2%, 10min, 26° C), followed by gamma irradiation, helped in overcoming this problem …
Inhibition of pericarp browning and shelf life extension of litchi by combination dip treatment and radiation processing.
SK Sanjeev Kumar, BB Mishra, SS Sudhanshu Saxena… - 2012 - cabidigitallibrary.org
Litchi, being a highly juicy and nutritious fruit, has very short life at ambient temperature,
mainly due to microbial spoilage. The fruit soon loses its appeal because of pericarp
browning due to anthocyanin degradation and enzymatic oxidation of phenolics. A
sequential dip treatment, including sodium hypochlorite (0.2%, 4 min, 52° C), potassium
metabisulfite (3%, 30 min, 26° C), and hydrochloric acid (0.25 N) containing ascorbic acid
(2%, 10 min, 26° C), followed by gamma irradiation, helped in overcoming this problem …
mainly due to microbial spoilage. The fruit soon loses its appeal because of pericarp
browning due to anthocyanin degradation and enzymatic oxidation of phenolics. A
sequential dip treatment, including sodium hypochlorite (0.2%, 4 min, 52° C), potassium
metabisulfite (3%, 30 min, 26° C), and hydrochloric acid (0.25 N) containing ascorbic acid
(2%, 10 min, 26° C), followed by gamma irradiation, helped in overcoming this problem …
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