The effect of desulfurization on the postharvest quality and sulfite metabolism in pulp of sulfitated "Feizixiao" Litchi (
Litchi chinensis Sonn.
desulfurization
postharvest quality
residual sulfite
sulfite metabolism
sulfur fumigation
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
May 2019
May 2019
Historique:
received:
10
10
2018
revised:
25
02
2019
accepted:
02
03
2019
entrez:
30
5
2019
pubmed:
30
5
2019
medline:
30
5
2019
Statut:
epublish
Résumé
The residual sulfite caused by sulfur fumigation (SF) is a hazard to health and influenced the export trade of litchi. Desulfurization (DS) is a valid chemical method to reduce the residual sulfite. However, the effect of DS on fumigated litchi has not been studied at physiological and molecular level. This study was aimed to evaluate the effect of DS (SF plus 3% desulfurizer) on the postharvest quality, sulfite residue, and the sulfite metabolism in sulfitated "Feizixiao" litchi during the 4°C storage. Results indicated that the DS promoted the color recovery of sulfitated litchi and achieved an effect similar to SF on controlling rot and browning. DS recovered the water content and respiration rate of sulfitated litchi pericarp. Thus, DS improves commodity properties of sulfitated litchi. Moreover, DS greatly reduced sulfite residue especially in pulp and ensured the edible safety of sulfitated litchi. The activities of sulfite oxidase, sulfite reductase, serine acetyltransferase, and
Identifiants
pubmed: 31139384
doi: 10.1002/fsn3.1008
pii: FSN31008
pmc: PMC6526637
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1715-1726Déclaration de conflit d'intérêts
The authors declare that they have no conflict of interest.
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