INHIBITION OF BROWNING IN LONGKONG FRUIT BY SHORT TERM EXPOSURE TO NITROUS OXIDE (N₂O)

Longkong (Aglaia dookkoo Griff), a famous tropical fruit of Southeast Asia, has a very short postharvest life due to rapid peel-browning.
The effect of nitrous oxide (N₂O) treatment on peel browning of fruit after harvest was investigated.
Longkong fruit was exposed to 90% N₂O for 0 (control), 3 and 6 h and then stored at 13C and 90% RH. The results showed that exposure to N₂O delayed the onset of peel browning.
Treatment with N₂O for 3 and 6 h significantly delayed the increase in browning index comparing to the control.
This result correlated with the higher L value (lightness index) of treated fruit than that of untreated control.
Peel pH of treated and untreated fruit did not significantly differ.
Among the treatments, 90% N₂O for 3 h was the most effective against browning.

Southeast Asia Symposium on Quality Management in Postharvest Systems and Asia Pacific Symposium on Postharvest Quality Management of Root and Tuber Crops

I. Lichanporn, C. Techavuthiporn, S. Kanlayanarat

browning, nitrous oxide, short term exposure, longkong fruit

https://doi.org/10.17660/ActaHortic.2013.989.5