Effect of Packaging on Postharvest Quality Changes of Longkong (original) (raw)
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Physiological Changes of Longkong Fruit during Different Storage Conditions
Background: Longkong fruit is one of the well-known tropical fruits in the South East Asia and widely produces in the southern region of Thailand. Its unique taste, aroma, nutritional and medicinal properties increase the export values to several continents. However, the shelf life of longkong fruit is not sustainable (3-5 days) at ambient temperature due to pericarp browning and quality loss. Objective: The present study, fruits stored in polyethylene (PE) package at 18ºC (treatment) and at 70% relative humidity (RH) were used to sustain the shelf life and quality. The fruits stored without package at 18 and 25ºC (70% RH) were served as the controls. Results: Fruits stored in PE package were effectively minimized the respiration rate than the controls. The higher activities of pericarp phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) were seen in the controls and thus, severely increased their pericarp browning than treatment. The increased in fruit weight loss was highly limited in the treatment. The severe loss in fruits titratable acidity and total soluble solids were observed in the controls. Conclusion: However, the treatment was extended the fruits shelf life for up to 24 days as compared to the controls in which the shelf life was limited to 15 (18ºC) and 6 (25ºC) days, and it mainly due to the mould growth and severe pericarp browning.
: Longkong is a tropical and non-climacteric fruit which is highly perishable after harvest. The shelf life extension of longkong by using passive MAP with two different OTR packages and stored at 18ºC, 25ºC and at a 85% of relative humidity was investigated. In this study, physical and chemical quality changes of longkong was monitored. At the end of storage longkong stored under 18ºC in M1 and M2 package was found better quality than other storage conditions and it resulted, less reduction in colour in both L* and b* values, less accumulation of CO2 , weight loss and also less reduction in pH, titratable acidity and sugar was found. Although, fruit stored in M1 had a better quality than M2, it evidenced by in L* (56.69), a* (10.55) and b* (32.64) values. Weight loss was 2.61% and TSS was 14.2º Brix found at the end of storage.
Vietnam Journal of Science and Technology, 2017
In this article, effect of modified atmosphere packaging (MAP) and different postharvest treatments on quality of litchi (Litchi chinensis Sonn.) fruit was investigated. Quality indexes of litchi during cold storage at 4 ± 1 0 C were measured in terms of decay, total soluble solids, titratable acidity, color, anthocyanin content and incidence of microbiological infection. These indexes were determined at harvest and 7, 14, 21, 28 and 35 days after storage. The results suggested that after 35 days of storage, the pericarp browning and fruit quality deterioration can be improved compared to the control by dipping fruit in hot water at 47 0 C in 7 min., followed by oxalic acid solution (pH = 3 in 6 min.) and finally packed in MAP bag (LDPE, thickness of 30 µm incorporated 3-5 % silica additive) and stored at 4 ± 1 0 C and relative humidity of 90 %.
TJPRC, 2014
Litchi (Litchi chinensis Sonn.) is one of the most desirable subtropical fruits. Pericarp browning is the major constraint affecting the commercial quality of litchi. The present study was undertaken with the objective to analyse the effects of salicylic acid in combination and comparison to sulphur dioxide (SO2) fumigation coupled with modified atmosphere packaging on quality retention of litchi. Therefore, the litchi fruits cv. ‘Culcuttia’ were treated with SO2, salicylic acid (SA) (0.25 and 0.5%) in combination with modified atmosphere packaging (MAP). The treated fruits were packed in perforated low density polyethylene (LDPE) packages (100 gauge) and stored in walk-in cool chambers at 2±1°C and 90-95% RH. The fruits were evaluated for various physiological and biochemical parameters at weekly interval for a duration of 35 days. The combined effect of SO2+0.5%SA+perforated LDPE resulted in lowering the weight and firmness loss, reduced decay incidence and browning index and maintained TSS, titratable acidity, ascorbic acid, colour and anthocyanin content of fruits during storage. This treatment also minimised the respiratory activities, by lowering the concentration of oxygen (6.3%) and increasing the concentration of carbon dioxide (7.5%), thus modifying the atmosphere inside the package and maintaining the shelf-life of litchi fruits upto 21 days with acceptable quality. The fruits treated with sulphur dioxide alone showed negative effect on colour, taste and developed off flavours after 14 days of storage. The untreated control fruits maintained the overall quality for 7 days only.
Litchi (Litchi chinensis Sonn.) is a tropical fruit characterized by a rapid pericarp browning and dehydration during postharvest, resulting in an accelerated shelf life and in a loss of consumer appreciation and consequently of its market value. The aim of our study was to assess litchi fruit chemical-physical and sensory quality changes during postharvest and shelf life using rapid refrigeration (RR) and active modified atmosphere packaging (MAP). Litchi fruits were picked at commercial harvest and were divided in 4 groups: not treated fruit (CTR); rapid refrigerated fruit (RRF); modified atmosphere packed fruit (MAP); hydrogen peroxide treated and modified atmosphere packed fruit (MAP+). CTR and RRF fruit were packed in microperforated plastic bag whereas MAP and MAP+ fruit were packed in unperforated high-density polyethylene package in which a gas mixture (60 kPa N2, 30% CO2 and 10 kPa O2) was flushed and then the bag was hermetically sealed. RRF, fruit were submitted to cooling in order to rapidly reduce their temperature using a blast cabinet which allows to reach 4° C in 15 minutes in three different steps. Finally, all the treated fruit were submitted to cold storage (5°C) for 12 days. Chemical-physical and sensory characteristics were analyzed after 4, 8 and 12 days of cold storage and their shelf life was monitored after 2 and 4 days at 20° C. Generally, the fruit submitted to RRF treatment presents a more intense red color in particular referring to L parameter and the best chemical-physical characteristics. Moreover, RRF fruit revealed having more consistency, juicy flesh, fruity flavour and exotic flavour after 4 days and of fruity odor and exotic odor after 8 days of cold storage. After 12 days, MAP and MAP+ showed a sensory decay. Finally, RRF technique, by rapid refrigeration, permits to prolong fruit color and taste during cold storage and consequent shelf life.
Asian Journal of Food and Agro-Industry, 2010
Longkong (Aglaia dookkoo Griff.) is a highly perishable tropical fruit which requires effective tools to extend its shelf-life. High CO2 and/or low O2 such as modified atmosphere packaging (MAP) and/or storage under an optimal temperature were introduced. However, during postharvest handling under MAP conditions, longkong may be exposed to anaerobic stress. Therefore, disorder attributes, especially ethanolic flavour attributes, which affect its organoleptics are formed. In this study, ethanolic flavour accumulation, physical and chemical quality changes, as well as sensory evaluation of longkong as affected by different MAP conditions (5%CO2:5%O2, 5%CO2:10%O2 and 10%CO2:5%O2) were examined. During storage under different MAP conditions at 18°C for 24 days, loss of longkong quality, especially ethanolic-flavour accumulation was higher when CO2 concentration increased (p<0.05). At the end of storage, the highest headspace CO2 concentration inside the fruit package was observed in ...
Effect of hexanal vapour on longan fruit decay, quality and phenolic metabolism during cold storage
International Journal of Food Science & Technology, 2010
The effects of postharvest treatment with hexanal vapour on longan fruit decay, quality, hexanal residue, phenolic compound content, and polyphenoloxidase (PPO) and peroxidase (POD) activities were studied during storage at 5°C for 30 days. Hexanal exposure for 2 h at 900 lL L )1 before cold storage reduced the percentage of fruit with decay and was deemed the optimum treatment. Hexanal exposure resulted in a pericarp that was more reddish brown and less intense in colour. Hexanal residue in the pericarp and aril of fumigated fruit was several fold higher than that of nonfumigated fruit, although levels were low at the end of cold storage. Electrolyte leakage of pericarp increased during 5°C storage and was further increased by hexanal exposure. Hexanal reduced pericarp phenolic content, and increased PPO and POD activities. Overall, use of hexanal vapour reduced postharvest disease of longan fruit but increased the likelihood of pericarp browning.
Longkong (Aglaia dookkoo Griff.) is a highly perishable tropical fruit which requires effective tools to extend its shelf-life. High CO2 and/or low O2 such as modified atmosphere packaging (MAP) and/or storage under an optimal temperature were introduced. However, during postharvest handling under MAP conditions, longkong may be exposed to anaerobic stress. Therefore, disorder attributes, especially ethanolic flavour attributes, which affect its organoleptics are formed. In this study, ethanolic flavour accumulation, physical and chemical quality changes, as well as sensory evaluation of longkong as affected by different MAP conditions (5%CO2:5%O2, 5%CO2:10%O2 and 10%CO2:5%O2) were examined. During storage under different MAP conditions at 18°C for 24 days, loss of longkong quality, especially ethanolic-flavour accumulation was higher when CO2 concentration increased (p
Horticulturae
The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP) were applied at 5 ± 1 °C based on the use of natural gases that are innocuous to human health and an alternative to commercially adopted sulfur dioxide (SO2) treatment. The results showed that control fruits, after 6 days of storage, begin to show the first symptoms of decay, revealed by the appearance of lesions and microbial infections determined by total mesophilic microorganisms and molds. This is not the case in the MAP-treated fruits and the MAP 3-treated (5% O2 + 20% CO2 + 75% N2) fruits that show the best results. The control fruits, moreover, turned completely brown by the end of the storage period. The MAP 3 treatment was the most effective in preventing browning and the loss of the red pericarp color and vitamin content ...