Ice-temperature Storage Combined with Stage-wise SO2 Releaser Treatment Extends Shelf Life of Longan Fruit
Zhang Huiling, Pang Xuequn, Hu Weirong, Gong Jiajian and Zhang Zhaoqi
Program and Abstracts, 3rd International Symposium on Longan, Lychee and Other Fruit Trees in Sapindaceae Family, August 25-29, 2008, Fuzhou, China. 132 pages.
2008
บทคัดย่อ
Ice-temperature Storage Combined with Stage-wise SO2 Releaser Treatment Extends Shelf Life of Longan Fruit
Longan fruit are highly perishable when stored at ambient temperature. Ice-temperature storage has the potential to maintain the quality of the fruit aril, but results in severe pericarp browning. So2 treatment has been widely used to inhibit pericarp browning of longan fruit, yet enrisks high SO2 residue in aril. Our previous study indicated that stage-wise SO2 Releaser treatment reduced SO2 residue in aril of longan fruit. In the present study, Ice-temperature combined with stage-wise SO2 Releaser treatment (ITS) was applied to storage of longan (“Shixia” cultivar) fruit. The pericarp colour, physiological change and fruit quality were investigated. Compared to control fruit in traditional 3°C storage, the pericarp colour of the ITS-treated fruit maintained a fresh-green appearance, which was represented by the high level of b, C, L value and high content of yellow pigments. SO2 Releaser treatment remarkably inhibited the activity of PPO and POD, decreased pH value of fruit pericarp. After 48 days, a higher good fruit rate with 91.15% was achieved for ITS-treated fruit, when compared to the control fruit with 0% good fruit rate. 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.