Effect of chlorine dioxide on the control of postharvest diseases and quality of litchi fruit

  • B Wu
  • X Li
  • H Hu
  • A Liu
  • W Chen
Keywords: Litchi, chlorine dioxide, Colletotrichum spp, polyphenol oxidase, peroxidase.


Litchi (Litchi chinensis Sonn.) is an important subtropical fruit crop with high market value. However, rapid pericarp browning and decay of litchi fruits caused by infection of microorganisms during storage can result in up to 50% of postharvest loss prior to consumption. New methods are urgently needed for effectively overcoming these problems. In this study, we tested the efficacy of chlorine dioxide for the control of postharvest diseases of litchi fruit. Inactivation kinetics of litchi anthracnose by ClO2 solution concentrations ranging from 5, 10, 20, 40, 60, 80 and 120 mg/l was also studied. The fruits of the cultivar ‘Huaizhi’ were first treated with 80 and 120 mg/l ClO2 and then stored at 20°C for 7 days. The effect of the ClO2 treatments on the postharvest physiology was investigated. The results showed that 5 mg/l ClO2 solution could significantly inhibit litchi anthracnose spore germination. In addition, treatments with 80 and 120 mg/l of ClO2 significantly reduced postharvest decay and peel browning of the fruit, inhibited polyphenol oxidase (PPO) and peroxidase (POD) activity, retained total soluble solids (TSS) and titratable acidity (TA) content, and increased phenylalnine ammonialyase (PAL) activity and malondialdehyde (MDA) content. However, ClO2 solution did not significantly influence CO2 and C2H4 production of the fruits, compared with those in the untreated control. Overall, 120 mg/l ClO2 solution treatment was effective in inhibiting postharvest diseases and improving the quality of litchi fruits.

Key words: Litchi, chlorine dioxide, Colletotrichum spp, polyphenol oxidase, peroxidase.


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eISSN: 1684-5315