Quality and biochemical changes of longan (Dimocarpus longan Lour cv. Daw) fruit under different controlled atmosphere conditions. (19th June 2017)

• Record Type: Journal Article
• Authors: Khan, Muhammad Rafiullah; Suwanamornlert, Panitee; Leelaphiwat, Pattarin; Chinsirikul, Wannee; Chonhenchob, Vanee
• Is Part Of: International journal of food science & technology. Volume 52:Number 10(2017)
• Page Start: 2163
• Page End: 2170
• Publication Date: 2017-06-19
• Subjects: Browning -- fruits -- modified atmosphere packaging -- polyphenol oxidase -- postharvest -- tropical fruits; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13495
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: Sulphur dioxide has been used to control pericarp browning in longan fruit. However, due to health and regulatory concerns, alternative treatments should be tested. The objective of this study was to find the tolerance levels of longan fruit to low O2 (2%, 5%, 10% and 15%) and elevated CO2 (5%, 10%, 15% and 20%) at 2 °C. According to the tolerance study, controlled atmospheres (CA) of 5% O2 + 5% CO2, 5% O2 + 10% CO2 and 5% O2 + 15% CO2 were compared with normal air (control) at 2 °C. Pericarp browning and decay incidence of longan were significantly ( P ≤ 0.05) higher in control than all the CA treatments. CA storage reduced polyphenol oxidase (PPO) activity, maintained L* value and slowed down a decrease in total phenolic contents (TPC). Pericarp browning was highly correlated with PPO, L* and TPC. Abstract : Change in pericarp browning due to oxygen and polyphenol oxidase activity during controlled atmosphere storage.