Postharvest litchi (Litchi chinensis Sonn.) quality preservation by Lactobacillus plantarum

The objective of this work was to preserve the postharvest quality of litchi cv Brewster by the application of Lactobacillus plantarum. A suspension of 1 × 109 CFU/mL of the bacteria was sprayed on ripe litchis and then stored at 10 °C with 75% of relative humidity. Treated fruit exhibited a significantly higher Gram positive bacteria growth on the rind (4–5 log CFU/g) than that detected in control fruit (2.5–3.75 log CFU/g). This result was corroborated by observing a high population of lactobacilli in scanning electron micrographs and by measurement of the content of lactic acid produced. Treated fruit displayed significantly (α ≤ 0.05) reduced color losses as indicated by the higher L* and C* values in comparison with the untreated ones. Additionally, cyanidin-3-rutinoside and total anthocyanin contents supported the measured color retention, since the pericarp of fruit treated with Lb. plantarum showed a significantly higher concentration of pigments than those used as control. In addition, a high concentration of phenolic compounds was found in the rind of treated fruit.

.Figure optionsDownload as PowerPoint slideResearch highlights▶ Biofilm of lactobacilli produced lactic acid on litchi pericarp. ▶ High concentrations of cyanidin-3-rutinoside and total anthocyanins were determined on the pericarp treated with Lb. plantarum. ▶ Treated fruit with lactobacilli displayed reduced color losses.