Study of using infrared radiation for increasing the shelf life of duku
Duku (Lansium domesticum) is an exotic tropical and non-climacteric fruit which is highly perishable after harvest. It has a short shelf life (approximately 3 days) at ambient temperature due to the browning reaction of the skin which is followed by the deterioration of the skin and flesh. As a tropical fruit, duku could not be stored at a relatively low temperature. Modified atmosphere storage coupled with medium level of temperature (10 to 18°C) could only prolong the shelf life to 12 days. The objective of this research was to investigate the feasibility of using infrared radiation coupled with the medium level of temperature to dry the skin of duku. This research showed that infrared radiation eventually created a case hardening of the skin which resembles the shell likeness. This shell would still facilitate the breathing mechanism of the duku flesh which keeps the freshness of the flesh while preventing microbial attack and lowering the metabolism. It was concluded that infrared radiation could be used to increase the shelf life of duku.
Rahmawati, L., Saputra, D., Sahim, K., Priyanto, G. and Pan, Z. (2018). Study of using infrared radiation for increasing the shelf life of duku. Acta Hortic. 1210, 109-116
duku, infrared radiation