Home > Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007 > EFFECT OF STORAGE TEMPERATURE ON PEEL COLOR AND PHYSIOLOGICAL CHANGES OF LONGKONG FRUIT (AGLAIA DOOKKOO GRIFF)

Articles

EFFECT OF STORAGE TEMPERATURE ON PEEL COLOR AND PHYSIOLOGICAL CHANGES OF LONGKONG FRUIT (AGLAIA DOOKKOO GRIFF)

Article number

804_88

Pages

599 – 604

Language

English

Abstract

Longkong (Aglaia dookkoo Griff) is originated in tropical region and classified as a non-climacteric fruit.
Its postharvest life is very short due to browning of the peel.
This study was attempted to reduce the browning disorder of longkong fruit by using temperature management.
Longkong fruit from a commercial orchard were selected and stored at 13 and 25°C. Weight loss, peel color (L value), browning score, respiration and ethylene production rate were determined every 2 days.
Longkong fruit stored at 13°C reduced weight loss and browning disorder and also maintained higher L value compared with those at 25°C. Fruit stored at 13°C had storage life of 12 days judged by a browning score, while at 25°C had storage life of 2 days.
Respiration and ethylene production rate of longkong fruit stored in both temperatures showed a similar pattern and were no significantly difference.
The results indicated that storage temperature at 13°C can maintain a better external quality of longkong fruit than at 25°C.

Publication

Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007

Authors

I. Lichanporn, V. Srilaong, C. Wongs-Aree, S. Kanlayanarat

Keywords

longkong, storage temperature, browning, quality, physiology

Full text

https://doi.org/10.17660/ActaHortic.2008.804.88

Online Articles (96)

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P. Youryon | C. Wongs-Aree | W.B. McGlasson | S. Glahan | S. Kanlayanarat

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M. Vanndy | B. Buntong | A. Acedo Jr. | K. Weinberger

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J. Poubol | T. Puthmee | S. Kanlayanarat

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86. PHYSIO-BIOCHEMICAL CHANGES IN LETTUCE STORED AT AMBIENT TEMPERATURE WITH PRIOR STORAGE AT LOW TEMPERATURE

D. Chandra | T. Matsui | H. Suzuki | Y. Kosugi | A.K.M. Shameem Alam

87. EFFECTS OF SHORT-TERM N₂ TREATMENT ON LIPID PEROXIDATION, ANTI-OXIDANT ENZYMES AND FLESH SOFTENING OF KIWI FRUITS DURING COLD STORAGE

88. EFFECT OF STORAGE TEMPERATURE ON PEEL COLOR AND PHYSIOLOGICAL CHANGES OF LONGKONG FRUIT (AGLAIA DOOKKOO GRIFF)

I. Lichanporn | V. Srilaong | C. Wongs-Aree | S. Kanlayanarat

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P. Fuggate | C. Wongs-Aree | K.L. Kyu | S. Kanlayanarat | S. Noichinda

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H.T. Lin | L. Chen | Y.M. Jiang

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M.A. Rahim | M.A. Kabir | M.A. Hossain | F. Islam | N. Naher

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T. Durstberger | H.R. Bolhàr-Nordenkampf | M.H. Meister | J. Zahrl

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Xing Liu | Qiang Fang | Sicong Zheng | I. Cosic | Peng Cao

94. STUDY OF PROGRAMMED HYPOBARIC STORAGE OF ‘CUIGUAN’ PEARS

95. ROLE OF QUALITY MANAGEMENT IN STRATEGIC PLANNING OF HUNGARIAN PRODUCERS’ ORGANIZATIONS (POs)

K. Takács-György | Z. Horváth | I. Takács

96. EXAMINATION OF VOLATILE PATTERNS OF FRUIT AND VEGETABLES USING A NON-TARGETED ANALYSIS APPROACH

D. Ulrich | T. Nothnagel | K. Olbricht