Effect to high carbondioxide pressure treatments on postharvest quality in longan cv. Daw fruit
K. Withee and T. Pankasemsuk
Book of Abstracts, Southeast Asia Symposium Quality and Safety of Fresh and Fresh Cut Produce Greater Mekong Subregion Conference on Postharvest Quality Management in Chains, August 3-5, 2009, Radisson Hotel, Bangkok, Thailand.
2009
บทคัดย่อ
The objectives of this research were to study on using high CO2 to maintain fruit quality and prolong storage life of longan cv. Daw Fruit harvested at the commercial stage were treated with CO2 at pressure 1 kg/cm2 for 1 hr., 1 kg/cm2 for 2 hr, 1 kg/cm2 for 3 hr, 1.5 kg/cm2 for 1 hr, 1.5 kg/cm2 for 2 hr, 1.5 kg/cm2 for 3 hr, 2 kg/cm2 for 1 hr, 2 kg/cm2 for 2 hr, 2 kg/cm2 for 3 hr and non treated; then stored at 10°C with 85% RH for 15 days. The changes in respiration, weight loss and pericarp browning index were evaluated at 3 day intervals. Results indicated that most effective CO2 treatment: 2 kg/cm2 for 1 hr had lower rates of respiration. This treatment not only reduced weight loss, but also delayed pericarp browning more than other treatment. Therefore, high CO2 pressure treatment could be maintain postharvest quality and control of browning.