Physiological and biochemical changes of litchi fruit during development and postharvest storage.

• Other Authors: Jun, Huangpu.
• Format: Others
• Language: English
• Published: Chinese University of Hong Kong 1990
• Subjects: Litchi; Fruit > Physiology; Fruit > Preservation
• Online Access: http://library.cuhk.edu.hk/record=b5886618; http://repository.lib.cuhk.edu.hk/en/item/cuhk-318588

by Huanpu Jun. === Thesis (M.Phil.)--Chinese University of Hong Kong, 1990. === Bibliography: leaves 122-136. === Acknowledgement --- p.iii === Abstract --- p.V === Introduction --- p.1 === Literatiure review --- p.3 === Chapter A. --- "The changes of fruit during development, maturation, senescence" --- p.3 === Chapter 1. --- Fruit --- p.3 === Chapter 2. --- Fruit cell --- p.6 === Chapter 3. --- Respiration and ethylene --- p.18 === Chapter 4. --- Other oxidative reaction --- p.21 === Chapter 5. --- Control of ripening --- p.22 === Chapter B. --- In period of harvest and storage --- p.23 === Chapter 1. --- After harvest --- p.24 === Chapter 2. --- Postharvest technology procedures --- p.25 === Chapter C. --- Litchi --- p.28 === Chapter 1. --- Morphology and embryology --- p.28 === Chapter 2. --- Composition --- p.30 === Material and methods --- p.33 === Chapter A. --- "Morphological , anatomical and physical studies" --- p.33 === Chapter B. --- Biochemi cal studiets --- p.34 === Chapter 1. --- Starch content --- p.34 === Chapter 2. --- Soluble protein content --- p.35 === Chapter 3. --- Sugar component separated by thin layer chromatography --- p.36 === Chapter 4. --- Reducing sugar content --- p.36 === Chapter 5. --- Total sugars --- p.37 === Chapter 6. --- Acid content --- p.37 === Chapter 7. --- Chlorophyll contents --- p.37 === Chapter 8. --- Anthocyanin contents --- p.38 === Chapter 9. --- Phenolic compound content --- p.33 === Chapter 10. --- Peroxidase activity --- p.39 === Chapter 11. --- Superoxide dismutase activity --- p.39 === Chapter 12. --- Vitamin C content --- p.40 === Chapter C. --- Preliminary study on storage --- p.41 === Results --- p.43 === Chapter A. --- Development period --- p.43 === Chapter 1. --- "Morphological , anatomical and physical changes" --- p.43 === Chapter i. --- Whole Fruit --- p.43 === Chapter ii. --- Seed --- p.43 === Chapter iii. --- Aril --- p.44 === Chapter 2. --- Rhysio1ogica1 and biochemical changes --- p.47 === Chapter i. --- Weight and water content --- p.47 === Chapter ii. --- Soluble protein content --- p.52 === Chapter iii. --- Starch content --- p.52 === Chapter iv. --- Acidity --- p.52 === Chapter v. --- Sugar content --- p.61 === Chapter vi. --- Change in pericarp --- p.68 === Chapter B. --- Storage period --- p.63 === Chapter 1. --- Fruit without any treatment stored at 5°C and 10°C --- p.63 === Chapter 2. --- Fruit was treated and packed with different methods and then stored at 10°C and room temperature respectively --- p.75 === Chapter i. --- Change in Fresh weight of stored Fruit --- p.75 === Chapter ii. --- Rate of rotting --- p.78 === Chapter iii. --- Rate of darkening --- p.78 === Chapter iv. --- Anthocyanin --- p.87 === Chapter v. --- Phenolic compound --- p.87 === Chapter vi. --- Chlorophyll --- p.88 === Chapter vii. --- Acidity --- p.88 === Chapter viii. --- Total sugar --- p.101 === Chapter ix. --- Reducing sugar --- p.101 === Chapter x. --- Ascorbic acid --- p.106 === Chapter xi. --- Peroxidase activity --- p.106 === Chapter xii. --- Superoxide dismutase --- p.107 === Discussion --- p.114 === Reference --- p.122