Post-harvest manipulation of rind colour in 'Mauritius' litchi (Litchi chinensis Sonn.) fruit.

Abstract

Litchi fruit are non-climacteric, and are able to endure relatively low storage temperatures compared to other subtropical fruits. Unfortunately however, the litchi rind is relatively thin and lacks a thick, durable cuticle. Consequently, post-harvest desiccation is a major factor, and rind colour changes rapidly from red to brown, unless counter measures are taken immediately after harvest. Presently, the South African industry uses sulphur fumigation to prevent browning, but sulphur treatment is undesirable in many respects, only partially successful, and some overseas markets have lowered the permissible level of sulphur to 10 mg.kg-1 in the fruit flesh. Alternatives to sulphur fumigation were accordingly researched. The author tested the hypothesis that, in order to preserve the desirable red rind colour, it was necessary to break down rind cell membrane integrity, so that the vacuole-bound anthocyanin pigments can be exposed to zero pH solution, which effects rind colour preservation. Thereafter, rind desiccation must be reduced. A 2 s steam (95°C) treatment followed by 4 min immersion in zero pH solution resulted in fruit which retained excellent red rind colour, with normal pulp characteristics and tasted similar to control fruit after 28 days storage at 1°C. Ultrastructural studies showed that 2 s steam (95°C) treatment resulted in rind cell membrane breakdown, and this was enhanced when used in conjunction with 4 min in zero pH solution. In addition, electrolyte leakage studies showed that rinds of untreated control fruit had lowest electrolyte leakage, while those of fruit subjected to 2 s steam (95°C) had highest electrolyte leakage, making the previously compartmentalized and vacuole-bound pigments available for preservation in the desirable red colour. Polyphenol oxidase in litchi rinds was strongly inhibited by 2 s steam (95°C), but even more so when fruit were subjected to 2 s steam (95°C) followed by 4 min in zero pH solution. Energy dispersive x-ray microanalysis studies found that chlorine concentrations were relatively high on both the inner and outer surfaces of fruit subjected to 2 s steam (95°C) followed by 4 min in zero pH solution. Similarly, sulphur concentrations were high in rinds of sulphur-fumigated fruit, but this element was also present at low concentrations in nonsulphur- fumigated fruit. Rind colour of untreated control fruit lightened when stored at 30°C and hue changed from red to reddish orange. Rinds of fruit subjected to 2 s steam (95°C) only, lost colour rapidly and were a pale yellow hue 24 hr after treatment. The hue of fruit rinds subjected to 2 s steam (95°C) followed by 4 min in zero pH solution changed from reddish orange to red within 4 hr and then darkened up to 24 hr after treatment. Red colour was preserved in fruit held at 30°C for 72 hr, but lightened after 24 hr. HPLC of anthocyanin pigments found that the presumed cyanidin-3-rutinoside, pelargonidin-3-glucoside and pelargonidin-3,5-diglucoside all decreased in untreated fruit over 5 days storage at 30°C. Concentrations of presumed cyanidin- 3-rutinoside in fruit subjected to 2 s steam (95°C) followed by 4 min in zero pH solution increased immediately after treatment, peaked 24 hr later, but then decreased to about double the concentration of fruit treated on the day of harvest after 4 days at 30°C. Furthermore, no copigmentation or self-associations of anthocyanins took place in rinds of fruit subjected to 2 s steam (95°C) followed by 4 min immersion in zero pH solution. Semi-commercial trials showed that the steam: acid dip treatment is feasible, and has the potential to replace sulphuring as a fungicidal treatment. It also has the advantage of more permanently preserving the desirable rind colour, and in a more intense red colour.