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Fig. 3. Changes of ATP (A), ADP (B) and AMP (C) contents and AEC (D) for cold-stored litchi fruit during subsequent 24h shelf time at 25°C. Fruit were stored for 10 (@), 20 (©) and 30 (v) days at 3-5°C and then held for 24h at 25°C. Each value is the means for three replicates and vertical bars indicate the standard errors where they exceed the symbol size. After cold-stored fruit were transferred from low temperature, lipase activities in fruit stored for 10, 20 and 30 days exhibited sim- ilar increasing trends within 12h of shelf time. However, for fruit cold stored for 10 days, lipase activity stayed relatively constant ata lower level in the latter stage of shelf time than for fruit cold-stored for 20 and 30 days (Fig. 2C). PLD, LOX and lipase activities are involved in plant senescence and stress through membrane alterations and lipid degradation associated with senescence, injury, drought and chilling (Chapman, 1998; Wang, 2001; Mao et al., 2007). In this study, there was no sig- nificant (p < 0.05) change in PLD activity throughout 24h of shelf time in litchi fruit cold-stored for 10 days (Fig. 2B), but the enzyme activity in fruit cold stored for 20 and 30 days exhibited increas-

Figure 3 Changes of ATP (A), ADP (B) and AMP (C) contents and AEC (D) for cold-stored litchi fruit during subsequent 24h shelf time at 25°C. Fruit were stored for 10 (@), 20 (©) and 30 (v) days at 3-5°C and then held for 24h at 25°C. Each value is the means for three replicates and vertical bars indicate the standard errors where they exceed the symbol size. After cold-stored fruit were transferred from low temperature, lipase activities in fruit stored for 10, 20 and 30 days exhibited sim- ilar increasing trends within 12h of shelf time. However, for fruit cold stored for 10 days, lipase activity stayed relatively constant ata lower level in the latter stage of shelf time than for fruit cold-stored for 20 and 30 days (Fig. 2C). PLD, LOX and lipase activities are involved in plant senescence and stress through membrane alterations and lipid degradation associated with senescence, injury, drought and chilling (Chapman, 1998; Wang, 2001; Mao et al., 2007). In this study, there was no sig- nificant (p < 0.05) change in PLD activity throughout 24h of shelf time in litchi fruit cold-stored for 10 days (Fig. 2B), but the enzyme activity in fruit cold stored for 20 and 30 days exhibited increas-

Related Figures (3)

Fig. 1. Changes in pericarp BI (A), DI (B), eating quality (C) and contents of ascorbic acid (D), TA (E) and TSS (F) for cold-stored litchi fruit during subsequent 24h shelf time at 25°C. Fruit were stored for 10 (@), 20 (©) and 30 (v) days at 3-5 °C and then held for 24h at 25°C. Each value is the means for three replicates and vertical bars indicate the standard errors where they exceed the symbol size. It has been established that pericarp browning of harvested litchi fruit is due to breakdown of cellular compartmentalization as evidenced by high leakage of electrolytes via increased mem- brane permeability (Jiang et al., 2003, 2006). Relative leakage rates from fruit stored for 10, 20 and 30 days at 3-5 °C were 7.5%, 10.0% and 15.4%, respectively, upon removal from cold storage (Fig. 2A), clearly showing that the membrane permeability of litchi pericarp tissue increased as storage time progressed. However, there were no significant subsequent changes in relative leakage rate from fruit pericarp tissue stored for 10 and 20 days in the first 12 hofshelf time at 25°C but then there was a slight increase to 24h of shelf time. In association with rapid pericarp browning and quality loss, relative Ascorbic acid, TSS and TA are important flavor and nutritional factors in litchi fruit (Jiang et al., 2003). Initial values of ascorbic acid contents in pulp of fruit after storage for 10 and 20 days at 3-5 °C were about 23.7 and 20.7 mg/100 g, respectively. The ascor- bic acid content in fruit cold-stored for 30 days was 14.9 mg/100 g, this being just 60% of that in fruit cold-stored for 10 days (Fig. 1D). Thus, the ascorbic acid content decreased with prolonged storage time at low temperature. The fruit stored for 30 days consequently had much lower ascorbic acid content over shelf time at 25°C than fruit cold stored for 10 or 20 days. TA and TSS of litchi fruit pulp gen- erally decreased during shelf time (Fig. 1E, F). The TA in cold-stored fruit rapidly decreased by 6h of shelf time and slowly decreased thereafter at 25°C. Initial TA contents in fruit cold stored for 10, 20 and 30 days at low temperature were 0.296%, 0.278% and 0.259%, respectively, during shelf time. Thus, TA content tended to decline with extended storage duration (Fig. 1F). Fruit cold stored for 30 days had clearly lower TSS and TA contents than those stored for 10 and 20 days (Fig. 1E and F). These effects were consistent with the
Fig. 1. Changes in pericarp BI (A), DI (B), eating quality (C) and contents of ascorbic acid (D), TA (E) and TSS (F) for cold-stored litchi fruit during subsequent 24h shelf time at 25°C. Fruit were stored for 10 (@), 20 (©) and 30 (v) days at 3-5 °C and then held for 24h at 25°C. Each value is the means for three replicates and vertical bars indicate the standard errors where they exceed the symbol size. It has been established that pericarp browning of harvested litchi fruit is due to breakdown of cellular compartmentalization as evidenced by high leakage of electrolytes via increased mem- brane permeability (Jiang et al., 2003, 2006). Relative leakage rates from fruit stored for 10, 20 and 30 days at 3-5 °C were 7.5%, 10.0% and 15.4%, respectively, upon removal from cold storage (Fig. 2A), clearly showing that the membrane permeability of litchi pericarp tissue increased as storage time progressed. However, there were no significant subsequent changes in relative leakage rate from fruit pericarp tissue stored for 10 and 20 days in the first 12 hofshelf time at 25°C but then there was a slight increase to 24h of shelf time. In association with rapid pericarp browning and quality loss, relative Ascorbic acid, TSS and TA are important flavor and nutritional factors in litchi fruit (Jiang et al., 2003). Initial values of ascorbic acid contents in pulp of fruit after storage for 10 and 20 days at 3-5 °C were about 23.7 and 20.7 mg/100 g, respectively. The ascor- bic acid content in fruit cold-stored for 30 days was 14.9 mg/100 g, this being just 60% of that in fruit cold-stored for 10 days (Fig. 1D). Thus, the ascorbic acid content decreased with prolonged storage time at low temperature. The fruit stored for 30 days consequently had much lower ascorbic acid content over shelf time at 25°C than fruit cold stored for 10 or 20 days. TA and TSS of litchi fruit pulp gen- erally decreased during shelf time (Fig. 1E, F). The TA in cold-stored fruit rapidly decreased by 6h of shelf time and slowly decreased thereafter at 25°C. Initial TA contents in fruit cold stored for 10, 20 and 30 days at low temperature were 0.296%, 0.278% and 0.259%, respectively, during shelf time. Thus, TA content tended to decline with extended storage duration (Fig. 1F). Fruit cold stored for 30 days had clearly lower TSS and TA contents than those stored for 10 and 20 days (Fig. 1E and F). These effects were consistent with the
Data were expressed as means + standard errors (n= 3). Effects of cold storage at 3-5 °C on acceptance (%) of litchi fruit during subsequent shelf time at 25°C. Table 1
Data were expressed as means + standard errors (n= 3). Effects of cold storage at 3-5 °C on acceptance (%) of litchi fruit during subsequent shelf time at 25°C. Table 1
Fig. 2. Changes of relative electrolyte leakage rate (A) and activities of PLD (B), lipase (C), and LOX (D) for cold-stored litchi fruit during subsequent 24h shelf time at 25°C. Fruit were stored for 10 (@), 20(©) and 30(v) days at 3-5 °C and then held for 24h at 25°C. Each value is the means for three replicates and vertical bars indicate the standard errors where they exceed the symbol size.
Fig. 2. Changes of relative electrolyte leakage rate (A) and activities of PLD (B), lipase (C), and LOX (D) for cold-stored litchi fruit during subsequent 24h shelf time at 25°C. Fruit were stored for 10 (@), 20(©) and 30(v) days at 3-5 °C and then held for 24h at 25°C. Each value is the means for three replicates and vertical bars indicate the standard errors where they exceed the symbol size.
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ChemistryFood ScienceHorticultureFruit QualityHorticultural productionAgronomy and Crop Scienceadenylate energy charge
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