Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit.
The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.
Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India.
Bharat
B
Bhushan
Department of Chemistry and Biochemistry, College of Basic Sciences & Humanities, CCS Haryana Agricultural University, Hisar, 125004 India.
Ajay
A
Pal
Department of Chemistry and Biochemistry, College of Basic Sciences & Humanities, CCS Haryana Agricultural University, Hisar, 125004 India.
Rajesh
R
Narwal
Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India.
Vijay Singh
VS
Meena
Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India.
Pritam Chand
PC
Sharma
Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India.
Jitendra
J
Singh
Litchi; Pericarp browning; Phospholipase D