ISHS Acta Horticulturae 558: I International Symposium on Litchi and Longan
EFFECTS OF SO2 TREATMENT ON THE OVERALL QUALITY OF LONGAN FRUITS (CV. SHIXIA) DURING COLD STORAGE |
| Authors: | D.M. Han, Z.X. Wu, Z.L. Ji |
| Keywords: | Dimocarpus longan Lour., shelf life, sulphur dioxide residues |
| Abstract:
The effect of SO2 treatment on the overall quality of longan fruit (‘Shixia’) during cold storage (4°C) was investigated. The results indicated that the content of anthocyanin in longan pericarp decreased and the fruit colour was improved after SO2 treatment. No ob-vious effect on fruit TSS and Vitamin C in the pulp was observed while the titratable acid content was increased. Most of the SO2 residue was located in the pericarp. Appropriate SO2 treatment lowered the SO2 residue level in the pulp to as low as 10µg/g . The eating quality was maintained during the early stage of storage and the shelf life was extended as compared with the control fruit. Fruit taste worsened and the shelf life shortened as the storage prolonged. SO2 treatment caused the pulp to partially redden during the later stage of storage. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
