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

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

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_318588
Date January 1990
ContributorsJun, Huangpu., Chinese University of Hong Kong Graduate School. Division of Biology.
PublisherChinese University of Hong Kong
Source SetsThe Chinese University of Hong Kong
LanguageEnglish
Detected LanguageEnglish
TypeText, bibliography
Formatprint, ix, 136 p. : ill. ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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