ABSTRACT: Pericarp browning and loss in pulp quality are major problems of harvested litchi fruit. The effects of adenosine triphosphate (ATP) on the browning and quality of harvested litchi fruit were investigated. Litchi fruit were dipped into a solution of 0 or 1.0 mM ATP for 3 min and then stored for 5 days at 25°C and 80-90% relative humidity. ATP treatment effectively reduced skin browning, inhibited disease development and delayed increase in membrane permeability. Furthermore, the fruit treated with 1 mM ATP had higher concentrations of total soluble solids, titratable acidity and ascorbic acid of the flesh than the non-ATP-treated fruit, particularly in ascorbic acid. Application of ATP exhibited potential for browning control and quality maintenance of harvested litchi fruit.
American Journal of Food Technology. 01/2006;