| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4518918 | Postharvest Biology and Technology | 2011 | 7 Pages |
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.
Graphical abstract.Figure optionsDownload full-size imageDownload 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.
