期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 2, 页码 500-508出版社
WILEY
DOI: 10.1111/ijfs.14293
关键词
Antibrowning; antimicrobial; longan; modified atmosphere packaging; pericarp browning; postharvest decay
资金
- Department of Packaging and Materials Technology, Faculty of Agro-Industry and Kasetsart University
- Kasetsart University Research and Development Institute
- Postharvest Technology Innovation Center,Commission on Higher Education, Bangkok, Thailand
An integrated control strategy on preventing pericarp browning (BI) and decay incidence (DI) of longan fruit was investigated to replace sulphur dioxide (SO2) fumigation. Fruit was treated with 5% ascorbic acid (AA), citric acid (CA), oxalic acid (OA), thymol (TH) and 2% chitosan (CH) for 5 min; sealed under modified atmosphere packaging (MAP) using high permeable film; and stored at 5 degrees C. Fruit treated with distilled water and sealed under MAP condition (MAPC) and air condition (AIRC) was used as controls. Combined effects of chemical treatments and MAP maintained quality of longan for 56 and 49 days in CH and TH, respectively, as compared to 28 days in MAPC and 21 days in AIRC. AA, CA and OA prevented BI, restrained enzyme activities and maintained high phenols. AA, CA and OA were most potent BI inhibitors; however, DI was the limitation of these treatments, while CH and TH effectively inhibited DI.
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