Postharvest litchi (Litchi chinensis Sonn.) quality preservation by Lactobacillus plantarum

作者：Martinez Castellanos Gustavo; Pelayo Zaldivar Clara; Perez Flores Laura J; Lopez Luna Alberto; Gimeno Miguel; Barzana Eduardo; Shirai Keiko^*

来源：Postharvest Biology and Technology, 2011, 59(2): 172-178.

DOI：10.1016/j.postharvbio.2010.09.005

• Litchi
• Lactobacillus plantarum
• Browning control
• Color retention

The objective of this work was to preserve the postharvest quality of litchi cv Brewster by the application of Lactobacillus plantarum. A suspension of 1 x 10(9) CFU/mL of the bacteria was sprayed on ripe litchis and then stored at 10 degrees C with 75% of relative humidity. Treated fruit exhibited a significantly higher Gram positive bacteria growth on the rind (4-5 log CFU/g) than that detected in control fruit (2.5-3.75 log CFU/g). This result was corroborated by observing a high population of lactobacilli in scanning electron micrographs and by measurement of the content of lactic acid produced. Treated fruit displayed significantly (alpha <= 0.05) reduced color losses as indicated by the higher L* and C* values in comparison with the untreated ones. Additionally, cyanidin-3-rutinoside and total anthocyanin contents supported the measured color retention, since the pericarp of fruit treated with Lb. plantarum showed a significantly higher concentration of pigments than those used as control. In addition, a high concentration of phenolic compounds was found in the rind of treated fruit.

• 出版日期2011-2