Search

Search results for

We found 1 results for you
  1. Anthocyanidin separation in exocarps of ‘Mauritius’ litchi (<em>Litchi chinensis</em> Sonn.) following methods to improve rind colour

    Anthocyanidin separation in exocarps of ‘Mauritius’ litchi (Litchi chinensis Sonn.) following methods to improve rind colour

    Item type: Journal Article • Journal: South African Journal of Plant and Soil • Authors: C. Kaiser --- Department of Horticultural Science, South Africa J. Levin --- Department of Biostatistics, South Africa B.N. Wolstenholme --- Department of Horticultural Science, South Africa
    Litchi or lychee (Litchi chinensis Sonn.) fruit rinds are red due to the presence of water-soluble, vacuole-bound anthocyanin pigments. After harvest, these pigments decompose rapidly unless treated. Treatment with steam (95°C) for two seconds, followed by subsequent immersion in a...
    View item »