Articles
EFFECT OF HIGH CARBONDIOXIDE PRESSURE TREATMENTS ON POSTHARVEST QUALITY OF LONGAN ‘DAW’ FRUIT
Article number
875_50
Pages
395 – 398
Language
English
Abstract
Effect of high CO2 pressures on respiration, weight loss and pericarp browning of longan cv.
Daw fruit was studied.
The fruit, harvested at commercial maturity stage, were treated with high CO2 pressures 1, 1.5 and 2 kg/cm2 for 1, 2 and 3 h then the fruit were stored at 10°C with 85% RH for 15 days.
Results revealed that the most effective treatment in reducing respiration rate (7.45%), weigh loss (15.15%) and pericarp browning score (lower then 3) was 2 kg/cm2 for 1 h.
Daw fruit was studied.
The fruit, harvested at commercial maturity stage, were treated with high CO2 pressures 1, 1.5 and 2 kg/cm2 for 1, 2 and 3 h then the fruit were stored at 10°C with 85% RH for 15 days.
Results revealed that the most effective treatment in reducing respiration rate (7.45%), weigh loss (15.15%) and pericarp browning score (lower then 3) was 2 kg/cm2 for 1 h.
Authors
K. Withee, T. Pankasemsuk
Keywords
longan, carbondioxide, fruit quality, browning
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