Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage
Sajid Ali^a,b, Ahmad Sattar Khan^a,?, Aman Ullah Malik^a, Muhammad Akbar Anjum^b,
Aamir Nawaz^b, Hafiz Muhammad Shoaib Shah^a
^aPostharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture Faisalabad, 38040, Pakistan
^bDepartment of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University Multan, 60800, Pakistan

ABSTRACT
Postharvest skin browning of litchi is the major issue which substantially affects its visual quality and market potential. Effect of modified atmosphere packaging (MAP) was studied to manage its surface browning and various quality attributes during storage at 5 ± 1 °C. It was noted that fruits kept under MAP exhibited reduced decay, browning index and loss of fresh weight. MAP storage of fruits markedly suppressed polyphenol oxidase (PPO) activity and delayed production of superoxide anion (O2–%), malondialdehyde (MDA), hydrogen peroxide (H2O2) and relative electrolyte leakage with higher anthocyanin concentrations. Likewise, MAP stored fruits had
higher total soluble solids (TSS), ascorbic acid content and titratable acidity (TA) with lower peroxidase (POD) activity. In addition, sensory quality, total phenolic content (TPC), radical scavenging activity, superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) activities were also markedly higher in MAP kept
fruits. So, litchi fruits storage under MAP packaging was suitable to delay its postharvest browning and to conserve biochemical attributes and antioxidative enzymes during 28 days cold storage.

荔枝采后果皮褐變是影響荔枝視覺品質和市場潛力的主要問題。研究了氣調包裝(MAP)在5±1℃貯藏過程中對果實表面褐變和各種品質指標的影響，結果表明，MAP貯藏的果實腐爛程度降低，褐變指數(shù)降低，鮮重下降。隨著花色素苷濃度的增加，果實貯藏顯著抑制了多酚氧化酶(PPO)活性和超氧陰離子(O2-)、丙二醛(MDA)、過氧化氫(H2O2)的產(chǎn)生及電解質的相對滲漏。同樣，地圖上儲存的水果總可溶性固形物(TSS)、抗壞血酸含量和可滴定酸度(TA)較高，過氧化物酶(POD)活性較低。此外，MAP的感官品質、總酚含量、自由基清除活性、超氧化物歧化酶(SOD)、過氧化氫酶(CAT)和抗壞血酸過氧化物酶(APX)活性也明顯高于對照組水果。因此，采用MAP包裝貯藏荔枝果實，可延緩果實采后褐變，并可在28天冷藏期間保存生化特性和抗氧化酶。

Keywords:Antioxidant activity、Enzymatic browning、Litchi chinensis、Oxidative stress、Sensory quality

關鍵詞：抗氧化活性、酶促褐變、荔枝、氧化應激、感官品質

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氣調包裝可延緩酶促褐變并在低溫儲存過程中保持荔枝果實的品質

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