Articles
EFFECTS OF CONTROLLED ATMOSPHERES ON PHYSIOLOGICAL PROPERTIES AND STORABILITY OF LONGAN FRUIT
Article number
575_77
Pages
659 – 665
Language
English
Abstract
Longan (Dimocarpus longan Lour.) fruits were stored in different controlled atmospheres at 2°C to investigate the effects of different O2 and CO2 concentrations on enzyme activities, ethylene and ethanol contents, peel colour, total soluble solute and vitamin C contents, as well as fruit decay during storage periods.
The results indicated that in comparison with modified atmosphere packaging (MAP), controlled atmosphere storage (CA) was associated with: a significantly reduction in fruit decay, inhibition of poly phenol oxidase (PPO) activity and prevention of skin browning, decreased ethylene productions and extension of storage-life of longan fruits.
Fruit kept in CA of 15%CO2 + 4%O2 retained good taste and quality, without any deterioration or off-flavor development after 60 days of storage.
The results indicated that in comparison with modified atmosphere packaging (MAP), controlled atmosphere storage (CA) was associated with: a significantly reduction in fruit decay, inhibition of poly phenol oxidase (PPO) activity and prevention of skin browning, decreased ethylene productions and extension of storage-life of longan fruits.
Fruit kept in CA of 15%CO2 + 4%O2 retained good taste and quality, without any deterioration or off-flavor development after 60 days of storage.
Authors
S.P. Tian, Y. Xu, Q.Q. Gong, A.L. Jiang, Y. Wang, Q. Fan
Keywords
Longan, enzymatic activity, volatile compound, quality, storability
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