Physiological changes during the growth and development of litchi fruit cultivada no Vietna

• Published in: Revista Brasileira de fruticultura Vol. 43; no. 2
• Main Authors: Van Trong, Le, Khanh, Nguyen Nhu, Huyen, Le Thi, Phuong, Ha Thi, Hien, Vu Thi Thu
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Fruticultura 01.03.2021
• Subjects: Vietnam
• ISSN: 0100-2945
• DOI: 10.1590/0100-29452021658

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. Index terms: litchi fruit, physiological indicators, ripening. Algumas das mudancas nos indicadores fisiologicos durante o crescimento e desenvolvimento da fruta lichia, cultivada no Vietna, foram estudadas. O comprimento e o diametro dos frutos da lichia atingiram seus valores maximos 10 semanas apos a antese. O conteudo de clorofila na casca de lichia atingiu seu valor mais alto em 6 semanas e diminuiu rapidamente. O conteudo de carotenoides foi baixo na formacao dos frutos e aumentou rapidamente ate o amadurecimento dos frutos. O teor de vitamina C e o teor de acucar redutor aumentaram continuamente e atingiram um maximo em 10 semanas e depois diminuiram ligeiramente. O teor de amido e de lipidios atingiu o maximo quando a fruta tinha 8 semanas, e o teor de acido organico total atingiu o maximo quando a fruta tinha 9 semanas e depois diminuiu gradativamente. O teor de proteina diminuiu desde a formacao dos frutos ate a sua maturacao. Com base nesses resultados, verifica-se que a lichia deve ser colhida 10 semanas apos a antese para garantir o valor nutricional da fruta durante o armazenamento. Termos para indexacao: lichia, indicadores fisiologicos, maturacao.