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Effect of composite biological preservative containing Lactobacillus plantarum on postharvest litchi quality

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Abstract

Biological preservatives containing live microorganisms are environmentally friendly and non-toxic substances used to preserve the quality of fresh fruits. This study investigated whether a composite biological preservative containing live Lactobacillus plantarum (designated as DN003) could preserve the quality of postharvest litchi fruits at high temperature and in humid environment. Postharvest litchi fruits were briefly soaked in DN003, then dried and stored at 29–33°C with 95–98% relative humidity; prochloraz treatment was included as positive control and non-treatment as negative control. In comparison with negative control group, litchi fruits in both DN003-treated and positive control groups better retained their appearance with lower polyphenol oxidase and peroxidase activities and showed higher concentrations of vitamin C, titratable acids, and total sugar content. These data demonstrated that the new composite biological preservative containing L. plantarum is promising to be used in the preservation of postharvest litchi fruit, particularly in high-temperature and humid environment.

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Authors and Affiliations

  1. Research Center of Agricultural Science of Dongguan City, Dongguan, Guangdong, China

    Cong Xu, Shi Luo, Hua-jian Luo, Ke Ma & Yan-fang Li

  2. Food Institute, Agricultural University of South China, Wushan, Guangzhou, 510642, China

    Wen-feng Hu

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  1. Cong Xu
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  2. Wen-feng Hu
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  3. Shi Luo
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  4. Hua-jian Luo
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  5. Ke Ma
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  6. Yan-fang Li
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Correspondence to Cong Xu.

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Xu, C., Hu, Wf., Luo, S. et al. Effect of composite biological preservative containing Lactobacillus plantarum on postharvest litchi quality. Food Sci Biotechnol 25, 1639–1643 (2016). https://doi.org/10.1007/s10068-016-0252-y

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  • DOI: https://doi.org/10.1007/s10068-016-0252-y

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