|Authors: ||H.L. Zhang, Z.Q. Zhang, W.R. Hu, J.J. Gong, X.Q. Pang|
|Keywords: ||longan fruit, ice-temperature storage, stage-wise SO2 releaser treatment|
Longan fruit are highly perishable when stored at ambient temperature.
SO2 treatment has been widely used to inhibit pericarp browning of longan fruit yet entails the risk of high SO2 residue in aril.
Our previous study indicated that stage-wise SO2 releaser treatment reduced SO2 residue in aril of longan fruit.
Ice-temperature storage has the potential to maintain the quality of the fruit aril, but results in severe pericarp browning.
In the present study, ice-temperature combined with stage-wise SO2 releaser treatment (ITS) was applied to the storage of longan fruit.
The pericarp color, physiological change and fruit quality were investigated.
Compared to control fruit in traditional 3°C storage, the pericarp color of the ITS-treated fruit maintained a fresh-green appearance, which was represented by the high level of b, C and L values and a high content of yellow pigments.
After 48 days, a higher good fruit rate of 91.15% was achieved for ITS-treated fruit, when compared to the control fruit with 0% good fruit rate.
ITS remarkably inhibited the activity of PPO and POD, and decreased pH value of fruit pericarp.
A lower SO2 residue with 29.2 mg/kg in aril was detected in ITS-treated fruit compared to SO2-treated fruit.
Taken together, these results suggested that ITS is a practical technique for extending shelf life of longan fruit.
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