ISHS Acta Horticulturae 804: Europe-Asia Symposium on Quality Management in Postharvest Systems - Eurasia 2007
EXTERNAL QUALITY AND PHYSIOLOGICAL CHANGES IN LONGKONG FRUIT (AGLAIA DOOKKOO GRIFF) DURING STORAGE AT VARIOUS RELATIVE HUMIDITY |
| Authors: | I. Lichanporn, V. Srilaong, C. Wongs-Aree, S. Kanlayanarat |
| Keywords: | longkong, relative humidity, browning, quality |
| Abstract:
The physicochemical and physiological changes in longkong fruit stored at 70, 80 or 90% relative humidity (RH) at 25°C were determined. The overall fruit quality declined most rapidly at 70% RH due to peel browning and weight loss. The fruits also showed higher respiration and ethylene production rates than those at 80-90% RH. RH effects on ascorbic acid, soluble solids and acidity contents were not clear. Shelf life was mainly limited by peel browning and was only about 4 days at 70% RH and 12 days at 80-90% RH. The increased disease infection at 90% RH contributed to higher browning of fruits than at 80% RH. | |
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