Articles
The efficiency of pretreatments of redox agents on delaying the pericarp browning of fresh longan during storage
Article number
1336_39
Pages
295 – 302
Language
English
Abstract
Rapid pericarp browning is a major postharvest concern for fresh logan logistics.
Sulphur dioxide (SO2) fumigation has widely been used for effectively limiting the problem, but the remaining chemical residue is harmful to human health.
The research objective was to use redox agents as alternative pretreatments to delay the pericarp browning of fresh postharvest logan.
Pretreatments of fruit dipping in 1% oxalic acid containing 0.05% peracetic acid (0.05% PAA + 1% OA) and 1% oxalic acid containing 1% sodium metabisulphite (1% SMS + 1% OA) were compared with SO2 commercial fumigation and non-treated control.
All fruit were then stored at 5°C, 90-95% RH. After treatments, SO2 and 1% SMS + 1% OA treated fruit showed a bleaching effect on the pericarp colour.
SO2 treatment effectively inhibited the pericarp browning, whereas 1% SMS + 1% OA treatment delayed the browning, but 0.05% PAA + 1% OA had less effect.
There was no visual disease infection on fruit fumigated with SO2 throughout 15 days of storage, while other treatments initially showed after day 9. Changes in aril soluble solids of fruit during storage were not affected by treatments.
SO2 remaining residue in the pericarp was 1,247 mg kg‑1 after treatment and remained stable, while it was less than 10 mg kg‑1 in 1% SMS + 1% OA treatment throughout 15 days of storage.
On the other hand, SO2 remaining residue in the pulp was about 100 mg kg‑1 during the first 6 days of storage, while it was non-detected in the 1% SMS + 1.0% OA. Consequently, 1% SMS + 1% OA treatment could be an alternative to reduce the longan pericarp browning during storage.
Sulphur dioxide (SO2) fumigation has widely been used for effectively limiting the problem, but the remaining chemical residue is harmful to human health.
The research objective was to use redox agents as alternative pretreatments to delay the pericarp browning of fresh postharvest logan.
Pretreatments of fruit dipping in 1% oxalic acid containing 0.05% peracetic acid (0.05% PAA + 1% OA) and 1% oxalic acid containing 1% sodium metabisulphite (1% SMS + 1% OA) were compared with SO2 commercial fumigation and non-treated control.
All fruit were then stored at 5°C, 90-95% RH. After treatments, SO2 and 1% SMS + 1% OA treated fruit showed a bleaching effect on the pericarp colour.
SO2 treatment effectively inhibited the pericarp browning, whereas 1% SMS + 1% OA treatment delayed the browning, but 0.05% PAA + 1% OA had less effect.
There was no visual disease infection on fruit fumigated with SO2 throughout 15 days of storage, while other treatments initially showed after day 9. Changes in aril soluble solids of fruit during storage were not affected by treatments.
SO2 remaining residue in the pericarp was 1,247 mg kg‑1 after treatment and remained stable, while it was less than 10 mg kg‑1 in 1% SMS + 1% OA treatment throughout 15 days of storage.
On the other hand, SO2 remaining residue in the pulp was about 100 mg kg‑1 during the first 6 days of storage, while it was non-detected in the 1% SMS + 1.0% OA. Consequently, 1% SMS + 1% OA treatment could be an alternative to reduce the longan pericarp browning during storage.
Authors
C. Wongs-Aree, K. Worarad, J. Promboon, P. Penchaiya, M. Buanong, S. Noichinda
Keywords
Dimocarpus longan, peel browning, sodium metabisulphite, peracetic acid, oxalic acid
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