RELATIONSHIP BETWEEN THE CHANGES OF PERICARP MICROSTRUCTURE AND FRUIT DECAY OF LONGAN FRUIT DURING STORAGE
In order to discuss the relationship between the changes of pericarp microstructure and fruit decay of longan, Scanning Electron Microscope (SEM) was used to observe the effect of different storage condition on the microstructure of pericarp, and simultaneously, the aril quality was analyzed. It was found that the contents of total sugars, reducing sugars, vitamin C, titratable acid (TA) and total soluble solids (TSS) in longan aril decreased in different degrees with the storage time prolonging. The decrease of aril nutritional ingredient stored at 4±1°C was slower than that stored at 24±1°C. Compared to room temperature storage, the appearance of aril acidification and decay stored at 4±1°C could be put off at least 8 days. Aril acidification and decay were highly related to microstructure. The arrangement of fruit stalk pedicel became looser and looser with the storage time prolonging. Many myceliums of pathogens were observed on the polar of pericarp stored at 24±1°C for 4 days whereas the equator for 12 days. Many secondary substances were observed on the equator inside of mesocarp. At 4±1°C, many crystals were observed when stored for 4 days and many changes of structure were put off at least one week. Additionally, the change of pericarp microstructure stored at 4±1°C was slower than that stored at 24±1°C.
Guo, S.Z., Gao, H.J., Ma, Q.K. and Qiu, D.L. (2010). RELATIONSHIP BETWEEN THE CHANGES OF PERICARP MICROSTRUCTURE AND FRUIT DECAY OF LONGAN FRUIT DURING STORAGE. Acta Hortic. 863, 539-544
longan fruit, storage condition, pericarp microstructure, fruit decay