Effects of dry fog humidification on pericarp browning and quality of litchi fruit stored at low temperature  

作　　者：Lu Xiao Taotao Li Guoxiang Jiang Afiya John Dandan Zhang Wenyuan Jin Xuewu Duan Yueming Jiang 

机构地区：[1]Guangdong Provincial Key Laboratory of Applied Botany/Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs/Key Laboratory of Plant Resources Conservation and Sustainable Utilization,South China Botanical Garden,Chinese Academy of Sciences,Guangzhou 510650,China [2]University of Chinese Academy of Sciences,Beijing 100049,China [3]Suzhou Full Fortune Food Company,Suzhou 215111,China

出　　处：《International Journal of Agricultural and Biological Engineering》2019年第4期192-196,共5页国际农业与生物工程学报（英文）

基　　金：This work was supported by National Key R&D Program of China(No.2018YFD0401301);National Natural Science Foundation of China(Nos 31770726 and 31772041);Science and Technology Planning of Jiangsu Province(No.BZ2013004);Science and Technology Planning Project of Guangzhou(No.201804020041);Agro-scientific Research in the Public Interest(No.201303073);The work was also supported by National Botanical Gardens,CAS.

摘　　要：Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature.Litchi fruit were stored in a non-humidified cold chamber(control)or in a humidified cold room using Tabor atomizer system that generated 95%relative humidity(RH)without depositing water on the fruit surface at 4℃.Control fruit stored in cold room without added humidity underwent rapid weight loss,accompanied by severe pericarp browning after 25 d of storage.However,slight weight loss and no obvious pericarp browning were found in humidified-fruit.Moreover,humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage.In addition,respiration rate was obviously inhibited in humidified-fruit compared with control fruit.This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.

关 键 词：LITCHI pericarp browning dry fog high relative humidity cold storage 

分 类 号：X51[环境科学与工程—环境工程]