Effects of γ-poly (glutamic acid) on Lychee Fruit shelf-life during normal temperature storage

doi:10.13386/j.issn1002-0306.2012.21.012

Effects of γ-poly (glutamic acid) on Lychee Fruit shelf-life during normal temperature storage[J]. Science and Technology of Food Industry, 2012, (21): 318-321. DOI: 10.13386/j.issn1002-0306.2012.21.012

Citation:

Effects of γ-poly (glutamic acid) on Lychee Fruit shelf-life during normal temperature storage

Abstract

Abstract

To improve the shelf-life period and the freshness quality of Lychee Fruit, γ-poly (glutamic acid) , a high-molecule biomaterial, was coated on litchi for fresh keeping and stored at normal temperature. The changes of physiological characteristics in storage were studied. The results showed that the treatment of 6g/L γ-PGA could lessen the loss of water content of litchi pericarp, remarkably degrade the respiration rate and the ethylene production rate, slow down the degradation of anthocyanin content, decrease of PPO and POD activities in the pericarp. This method could prolong the fresh-keeping period about 4 days of Lychee Fruit.

FullText(HTML)

References (18)

Relative Articles

Supplements (0)

Cited By

Science and Technology of Food Industry

Effects of γ-poly (glutamic acid) on Lychee Fruit shelf-life during normal temperature storage

Abstract

Catalog

Export File

Citation

Format

Content