บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Sulfite residues on litchi fruit treated with sulfur dioxide

Robert E. Paull, Maria Eloisa Q. Reyes and Marcelino U. Reyes

Postharvest Biology and Technology, Volume 14, Number 2, October 1998 , pp. 229-233(5)

1998

บทคัดย่อ

Sulfite residues on litchi fruit treated with sulfur dioxide

Hot water treatment of litchi at 49°C for 20 min proposed as insect disinfestation treatment results in peel damage. When combined with a sulfur dioxide treatment, this damage was prevented with residue in the edible aril on a fresh mass basis of less than 5 mg kg-1. The non-edible peel sulfite residues were 388 mg kg-1 immediately after treatment declining to 125 mg kg-1 after 2 days at 22°C and 5 days at 1°C. Hot air treated fruit had significantly lower aril sulfite residue than hot water treated fruit. Fumigation load factor significantly influenced peel and aril sulfite residues; at 53 kg m-3, aril sulfite residue were 1 mg kg-1. It was therefore possible to protect litchi pericarp color and not increase the edible aril sulfite residues above background.