Articles
A STUDY OF THE SHELF-LIFE OF COLD-STORED LONGAN FRUIT
Article number
558_57
Pages
353 – 357
Language
English
Abstract
Longan fruit, treated with preservatives, i.e. sulfur dipping, sulfur fumigation or thiabendazide plus phosthyl-aluminium, were packed with polychloroethylene (PE) film (0.03 mm thick) bags and stored at 3°C for 46 days.
Fruit were then removed from storage in three ways: 1.Under gradual temperature rising (3°C
5°C, 8 hours 10°C, 8 hours room temperature); 2. Addition of oxidation retardant; 3. Direct removal.
During cold storage, the respiration rate of fruit decreased rapidly, but increased quickly after removal.
The permeability of the skin cell membrane rose during and after cold storage.
The cold-stored fruit removed from storage under gradual temperature increase or with oxidation retardant addition maintained a shelf life for 32 hours at ambient temperature.
Sulfur fumigation was favorable in retaining the original skin color and flesh eating quality.
Fruit fumigated with sulfur and with oxidation retardant maintained 100% marketability after 78 hours at room temperatures.
Fruit were then removed from storage in three ways: 1.Under gradual temperature rising (3°C
5°C, 8 hours 10°C, 8 hours room temperature); 2. Addition of oxidation retardant; 3. Direct removal.During cold storage, the respiration rate of fruit decreased rapidly, but increased quickly after removal.
The permeability of the skin cell membrane rose during and after cold storage.
The cold-stored fruit removed from storage under gradual temperature increase or with oxidation retardant addition maintained a shelf life for 32 hours at ambient temperature.
Sulfur fumigation was favorable in retaining the original skin color and flesh eating quality.
Fruit fumigated with sulfur and with oxidation retardant maintained 100% marketability after 78 hours at room temperatures.
Publication
Authors
H.T. Lin, S.J. Chen, Q.Z. Hong
Keywords
Dimocarpus longan Lour., post-harvest physiology, preservative
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