Application of Oxalic Acid and 1-Methylcyclopropane (1-Mcp) with Low and High-Density Polyethylene on Post-Harvest Storage of Litchi Fruit

Sustainability

Md.Aslam Ali¹  Rashidul Hasan²  Md.Saddam Hossain²  RabiulIslam Chowdhury²  Shakil Ahmed²  KawserAlam Kanan²  Maruf Ahmed²  Karna Ramachandraiah³  Md.Tariqul Islam⁴ 

[1] Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh;Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh;Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea;Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Basherhat 5200, Bangladesh;

关键词: litchi;    1-MCP;    oxalic acid;    LDPE;    HDPE;    storage;   

DOI  :  10.3390/su13073703

来源: DOAJ

【 摘 要 】

The present study investigates the effects of oxalic acid and 1-methylcyclopropane (1-MCP) treatments in combination with low-density polyethylene (LDPE) and high-density polyethylene (HDPE) on the post-harvest storage of litchi fruits. The physicochemical properties, bioactive compounds, antioxidant activities, and dismutase enzyme activity (SOD) of treated and untreated litchi fruits were examined during 30 days of storage at 4 ℃. The most effective combination was 1-MCP and HDPE packaging, which lowered the weight loss and preserved the red pericarp. Fruits treated with 1-MCP and HDPE also exhibited higher content of ascorbic acid (74.73–34.95 mg/100 g), total phenol (55.70–28.83 mg/100 g), and total flavonoid content (82.46–48.54 mg/100 g), whereas anthocyanin content (0.24–0.39 mg/100 g) was lowered during the entire storage period. In addition, higher levels of DPPH activity, reducing power, and SOD activity were observed in 1-MCP and HDPE-treated fruits. While antioxidants, SOD activities, and acidity were positively associated with total phenol and flavonoid content, these were negatively associated with anthocyanin content. Thus, the combined treatment of 1-MCP and HDPE are proposed as a sustainable strategy to preserve red pericarp, improve quality, and increase fruit shelf life of litchi.

【 授权许可】

Unknown