Articles
EFFECTS OF ACID DIPS ON PERICARP BROWNING AND FRUIT QUALITY OF LONGAN FRUITS DURING COLD STORAGE
Article number
875_26
Pages
213 – 222
Language
English
Abstract
The efficacy of acid dip treatments on the quality evaluation in longan fruits was evaluated as an alternative to SO2 fumigation.
For this purpose, HCl, citric acid, ascorbic acid and oxalic acid were used to inhibit the pericarp browning at different concentrations.
It was found that HCl was the most potent anti-browning agent (HCl > oxalic acid > citric acid > ascorbic acid). Dipping longan fruit in 1.5 N HCl solutions (pH 0.21) for 20 min, drained and rinsed in water was studied.
The untreated and SO2 fumigated fruits were used as controls.
One kilogram of the treated fruits in each replication were then packaged in a commercial perforated plastic basket and stored at 3±1°C, 85% RH for 60 days.
It was found that dipping the fruits in HCl and SO2 were the best treatment in controlling pericarp browning which was indicated by low browning index and high L* value, chroma and hue angle for 60 days.
The untreated fruits could control pericarp browning for only 5 days.
Pericarp pH was positively correlated with the browning index.
The fruits treated with HCl exhibited higher efficacy in maintaining low pericarp pH and excellent fruit pericarp structure, compared with the untreated fruit.
Use of 1.5 N HCl, followed by rinsing could be considered for commercial application in extending shelf life of longan fruit, decreasing fruit decay and maintaining fruit quality.
For this purpose, HCl, citric acid, ascorbic acid and oxalic acid were used to inhibit the pericarp browning at different concentrations.
It was found that HCl was the most potent anti-browning agent (HCl > oxalic acid > citric acid > ascorbic acid). Dipping longan fruit in 1.5 N HCl solutions (pH 0.21) for 20 min, drained and rinsed in water was studied.
The untreated and SO2 fumigated fruits were used as controls.
One kilogram of the treated fruits in each replication were then packaged in a commercial perforated plastic basket and stored at 3±1°C, 85% RH for 60 days.
It was found that dipping the fruits in HCl and SO2 were the best treatment in controlling pericarp browning which was indicated by low browning index and high L* value, chroma and hue angle for 60 days.
The untreated fruits could control pericarp browning for only 5 days.
Pericarp pH was positively correlated with the browning index.
The fruits treated with HCl exhibited higher efficacy in maintaining low pericarp pH and excellent fruit pericarp structure, compared with the untreated fruit.
Use of 1.5 N HCl, followed by rinsing could be considered for commercial application in extending shelf life of longan fruit, decreasing fruit decay and maintaining fruit quality.
Authors
W. Apai, M. Huntavee, S. Likhittragulrung
Keywords
longan, hydrochloric acid, oxalic acid, citric acid, browning index
Online Articles (73)