|Authors: ||T. Fang, J.Q. Chen, H. Peppelenbos|
|Keywords: ||longan, controlled atmosphere, storage, water loss, browning|
Fresh longan (Dimocarpus longan) was utilized as materials in this paper.
And the effects of controlled atmosphere (CA) and low temperature on fruit quality loss were studied, especially on color change (browning) and water loss.
Of the conditions studied, quality was retained for a longer period at 4°C. At this temperature, the effects of CA were not significant.
At 8°C, however, CA reduced quality loss, especially fruit browning.
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