Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)

To evaluate the possibility of using high pressure as an alternative to canning for lychee preservation, fresh lychees and samples preserved in syrup were subjected to various pressures (200-600 MPa), temperatures (20-60°C) and times (10 or 20 min) and subsequently analysed for physical attributes,...

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Main Authors: C. Phunchaisri, A. Apichartsrangkoon
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/62059
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-620592018-09-11T09:22:50Z Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.) C. Phunchaisri A. Apichartsrangkoon Agricultural and Biological Sciences Chemistry To evaluate the possibility of using high pressure as an alternative to canning for lychee preservation, fresh lychees and samples preserved in syrup were subjected to various pressures (200-600 MPa), temperatures (20-60°C) and times (10 or 20 min) and subsequently analysed for physical attributes, peroxidase (POD) and polyphenol oxidase (PPO) activities. Pressure treatment caused less loss of visual quality in both fresh and syrup processed lychee than thermal processing. The optimal pH for lychee POD and PPO were 5.0-8.0 and 7.0, respectively. Pressure treatment at 200 MPa caused a marked increase of POD activity and this effect was greater at 40°C than at 20 and 60°C. Pressure treatment at 400 and 600 MPa, and temperatures of 20-40°C, did not affect the activity of POD, but some inactivation at 60°C was observed. The combined effect of pressure and temperature on PPO activity were more marked at the longer treatment time (20 min) and under the more severe treatments. A pressure 600 MPa, at 60°C for 20 min caused extensive inactivation of POD and PPO in fresh lychee, over 50% and 90% respectively but for those processed in syrup, the effects were less marked, presumably due to baroprotection by the syrup. Overall lychee POD was more pressure resistant than PPO. © 2004 Elsevier Ltd. All rights reserved. 2018-09-11T09:21:24Z 2018-09-11T09:21:24Z 2005-01-01 Journal 03088146 2-s2.0-18044375549 10.1016/j.foodchem.2004.10.001 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=18044375549&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62059
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Chemistry
spellingShingle Agricultural and Biological Sciences
Chemistry
C. Phunchaisri
A. Apichartsrangkoon
Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)
description To evaluate the possibility of using high pressure as an alternative to canning for lychee preservation, fresh lychees and samples preserved in syrup were subjected to various pressures (200-600 MPa), temperatures (20-60°C) and times (10 or 20 min) and subsequently analysed for physical attributes, peroxidase (POD) and polyphenol oxidase (PPO) activities. Pressure treatment caused less loss of visual quality in both fresh and syrup processed lychee than thermal processing. The optimal pH for lychee POD and PPO were 5.0-8.0 and 7.0, respectively. Pressure treatment at 200 MPa caused a marked increase of POD activity and this effect was greater at 40°C than at 20 and 60°C. Pressure treatment at 400 and 600 MPa, and temperatures of 20-40°C, did not affect the activity of POD, but some inactivation at 60°C was observed. The combined effect of pressure and temperature on PPO activity were more marked at the longer treatment time (20 min) and under the more severe treatments. A pressure 600 MPa, at 60°C for 20 min caused extensive inactivation of POD and PPO in fresh lychee, over 50% and 90% respectively but for those processed in syrup, the effects were less marked, presumably due to baroprotection by the syrup. Overall lychee POD was more pressure resistant than PPO. © 2004 Elsevier Ltd. All rights reserved.
format Journal
author C. Phunchaisri
A. Apichartsrangkoon
author_facet C. Phunchaisri
A. Apichartsrangkoon
author_sort C. Phunchaisri
title Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)
title_short Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)
title_full Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)
title_fullStr Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)
title_full_unstemmed Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)
title_sort effects of ultra-high pressure on biochemical and physical modification of lychee (litchi chinensis sonn.)
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=18044375549&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62059
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