QUALITATIVE ASSESSMENTS OF LITCHI FRUITS BY USING PACKAGING MATERIALS, GLUTATHIONE AND CITRIC ACID AT DIFFERENT STORAGE CONDITIONS
Oxidation of anthocyanin by polyphenol oxidase (PPO) or peroxidase (POD) causes enzymatic browning. It leads to undesirable characteristics of fruits and ultimately decreasing of fruit quality and value. Desiccation, post-harvest decay, loss of quality and micro cracking are the other most important problems restricting the growth of the litchi industry.