EFFECTS OF CONTROLLED ATMOSPHERES ON PHYSIOLOGICAL PROPERTIES AND STORABILITY OF LONGAN FRUIT

S.P. Tian, Y. Xu, Q.Q. Gong, A.L. Jiang, Y. Wang, Q. Fan
Longan (Dimocarpus longan Lour.) fruits were stored in different controlled atmospheres at 2°C to investigate the effects of different O2 and CO2 concentrations on enzyme activities, ethylene and ethanol contents, peel colour, total soluble solute and vitamin C contents, as well as fruit decay during storage periods. The results indicated that in comparison with modified atmosphere packaging (MAP), controlled atmosphere storage (CA) was associated with: a significantly reduction in fruit decay, inhibition of poly phenol oxidase (PPO) activity and prevention of skin browning, decreased ethylene productions and extension of storage-life of longan fruits. Fruit kept in CA of 15%CO2 + 4%O2 retained good taste and quality, without any deterioration or off-flavor development after 60 days of storage.
Tian, S.P., Xu, Y., Gong, Q.Q., Jiang, A.L., Wang, Y. and Fan, Q. (2002). EFFECTS OF CONTROLLED ATMOSPHERES ON PHYSIOLOGICAL PROPERTIES AND STORABILITY OF LONGAN FRUIT. Acta Hortic. 575, 659-665
DOI: 10.17660/ActaHortic.2002.575.77
https://doi.org/10.17660/ActaHortic.2002.575.77
Longan, enzymatic activity, volatile compound, quality, storability
English

Acta Horticulturae