Physiological changes during the growth and development of litchi fruit (Litchi chinensis Sonn.) grown in Vietnam
Abstract Some of the changes in physiological indicators during the growth and development of litchi fruit grown in Vietnam were studied. The length and diameter of litchi fruits reached their maximum value at 10 weeks after anthesis. The content of chlorophyll in litchi peel reached its highest value at 6 weeks and decreased rapidly. The content of carotenoids was low in fruit formation and then increased rapidly until fruit ripening. The vitamin C content and reducing sugar content increased continuously and reached a maximum at 10 weeks and then decreased slightly. The starch content and lipid content reached a maximum when the fruit was 8 weeks, the total organic acid content reached a maximum when the fruit was 9 weeks and then gradually decreased. The protein content decreased from fruit formation until fruit ripening. Based on these results, we found that the litchi fruit should be harvested at 10 weeks after anthesis to ensure the nutritional value of the fruit during storage.
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedade Brasileira de Fruticultura
2021
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452021000200204 |
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| Summary: | Abstract Some of the changes in physiological indicators during the growth and development of litchi fruit grown in Vietnam were studied. The length and diameter of litchi fruits reached their maximum value at 10 weeks after anthesis. The content of chlorophyll in litchi peel reached its highest value at 6 weeks and decreased rapidly. The content of carotenoids was low in fruit formation and then increased rapidly until fruit ripening. The vitamin C content and reducing sugar content increased continuously and reached a maximum at 10 weeks and then decreased slightly. The starch content and lipid content reached a maximum when the fruit was 8 weeks, the total organic acid content reached a maximum when the fruit was 9 weeks and then gradually decreased. The protein content decreased from fruit formation until fruit ripening. Based on these results, we found that the litchi fruit should be harvested at 10 weeks after anthesis to ensure the nutritional value of the fruit during storage. |
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