Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits

• CA-storage (1% O2 + 5% CO2) delayed browning and red color loss of litchi pericarp.
• CA-stored fruit showed suppressed membrane leakage and malondialdehyde contents.
• CA-storage maintained acidic pericarp pH and reduced POD & PPO enzymes activities.
• CA-stored litchi fruit showed higher enzymatic and non-enzymatic antioxidants.
• CA-storage could be useful in delaying browning and maintaining litchi fruit quality.

‘Gola’ litchi fruits were stored under ten different CA-combinations at 5 ± 1 °C to investigate its effects on pericarp browning, biochemical quality and antioxidative activities. Control fruit turned completely brown after 28 days of storage and were excluded from the study. Fruit-stored under CA7-combination (1% O2 + 5% CO2) showed reduced weight loss, pericarp browning, membrane leakage and malondialdehyde contents. Soluble solid contents, titratable acidity and ascorbic acid contents were higher in CA7-stored fruit. Activities of catalase and superoxide dismutase enzymes, levels of total anthocyanins, DPPH radical-scavenging-activity and phenolic contents were significantly higher in CA7-stored litchi fruit. In contrast, activities of polyphenol oxidase and peroxidase enzymes were substantially lower in fruit kept under CA7-combination. Fruit subjected to CA7-conditions also maintained higher organoleptic quality. In conclusion, 1% O2 + 5% CO2 CA-conditions delayed pericarp browning, maintained antioxidative activities and biochemical characteristics along with better organoleptic quality of litchi fruit for 35 days.