Postharvest litchi (Litchi chinensis Sonn.) quality preservation by alginate oligosaccharides

TL;DR

This study demonstrates that alginate oligosaccharides derived from a novel enzyme effectively preserve postharvest litchi quality by improving color, reducing water loss, maintaining hardness, and lowering mold infection rates.

Contribution

It introduces a new application of alginate oligosaccharides produced by a specific enzyme to extend litchi shelf life and quality after harvest.

Findings

Enhanced color retention in treated fruits

Reduced water loss during storage

Lower mold infection rates

Abstract

This study investigates the efficacy of alginate oligosaccharides, derived from a novel alginate lyase expressed in E. coli (Pet21a-alginate lyase), in preserving the postharvest quality of litchi (Litchi chinensis Sonn.) fruits. The alginate lyase, characterized by Huang et al. (2013), was employed to produce AOS through enzymatic degradation of alginate. The resulting oligosaccharides were applied to litchi fruits harvested from Guangzhou Zengcheng to evaluate their impact on various quality parameters under controlled storage conditions. The study focused on measuring the effects of alginate oligosaccharide treatment on the fruits' color retention, water loss rate, hardness, and susceptibility to mold infection, under a set relative humidity and temperature. Results demonstrated significant improvements in the treated fruits, with enhanced color retention, reduced water loss, maintained hardness, and lower rates of mold infection compared to untreated controls. These findings suggest that AOS offer a promising natural alternative for extending the shelf life and maintaining the quality of litchi fruits postharvest.