Inhibition of Pericarp Browning and Phenolics Oxidation in Longan (Dimocarpus longan Lour) Fruit During Controlled Atmosphere Storage
Samak Kaewsuksaeng, Apiradee Uthairattanakij and Sirichai Kanlayanarat
Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page25
2005
บทคัดย่อ
Inhibition of Pericarp Browning and Phenolics Oxidation in Longan (Dimocarpus longan Lour) Fruit During Controlled Atmosphere Storage
Longan fruit cv. ‘Daw’ harvested at the commercial stage were held in controlled atmosphere (CA) chambers applied with 2-4% O2 and 5-15% CO2 gas mix (balance N2) or air (control) at 4°C with 95% relative humidity. All CA levels effectively inhibited pericarp browning relative to the control. Polyphenol oxidase (PPO) activity correspondingly decreased resulting to reduced phenolics oxidation indicated by retention of higher phenolics content than that in air. Phenylalanine ammonia lyase (PAL) also decreased and may have contributed to the reduction of browning. Most effective CA level was 2% O2 combined with 15% CO2, retarding browning by 10 days. However, pulp ethanol content increased in CA-stored fruits compared to control fruit.