INHIBITION OF BROWNING IN LONGKONG FRUIT BY SHORT TERM EXPOSURE TO NITROUS OXIDE (N2O)
Longkong (Aglaia dookkoo Griff), a famous tropical fruit of Southeast Asia, has a very short postharvest life due to rapid peel-browning. The effect of nitrous oxide (N2O) treatment on peel browning of fruit after harvest was investigated. Longkong fruit was exposed to 90% N2O for 0 (control), 3 and 6 h and then stored at 13C and 90% RH. The results showed that exposure to N2O delayed the onset of peel browning. Treatment with N2O for 3 and 6 h significantly delayed the increase in browning index comparing to the control. This result correlated with the higher L value (lightness index) of treated fruit than that of untreated control. Peel pH of treated and untreated fruit did not significantly differ. Among the treatments, 90% N2O for 3 h was the most effective against browning.
Lichanporn, I., Techavuthiporn, C. and Kanlayanarat, S. (2013). INHIBITION OF BROWNING IN LONGKONG FRUIT BY SHORT TERM EXPOSURE TO NITROUS OXIDE (N2O) . Acta Hortic. 989, 69-72
browning, nitrous oxide, short term exposure, longkong fruit