Physical, chemical and sensory qualities of Longkong (Aglaia dookkoo Griff.) as affected by storage at different atmospheres (original) (raw)
Related papers
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 ...
: 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.
dookkoo Griff.) as affected by storage at different atmospheres
2009
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 ...
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.
Effect of Packaging on Postharvest Quality Changes of Longkong
Longkong has a short shelf life (3 to 5 days) at ambient temperature due to its pericarp browning and biochemical quality loss. The present study investigated the quality changes of longkong fruit during storage under passive modified atmospheric packaging (MAP) at ambient temperature (25 ºC and at 85 % relative humidity). Fruit stored without MAP served as a control. The accumulation of headspace gas (% CO2) in the fruit package was observed less than 65 % during all over the storage. The increase of fruit weight loss was effectively controlled in passive MAP storage than the control. Passive MAP storage maintained the lowest browning index values as compared to the control during storage. Throughout the storage, pericarp phenylanine ammonia lyase, polyphenol oxidase and peroxidase had higher activities in the control fruits. The significant changes in fruit pH, titratable acidity (TA), total soluble solids (TSS) and TSS/TA content were observed in both the control and passive MAP during the storage. Fruits stored under passive MAP had more scavenging ability than reducing power during storage. However, due to lower surface mould growth, the passive MAP stored longkong had a quality and shelf life of up to 12 days at ambient temperature.
Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong
international food research journal, 2014
Longkong (Aglaia dookkoo Griff.) is a non-climacteric fruit, juicy with typically aromatic smell and sweet but slightly sour taste. The optimal harvest period was started from 13 to 15 weeks after anthesis. The physical and chemical qualities of longkong at different stages of on-tree maturation were evaluated as follows: ripe (13 weeks after anthesis); medium ripe (14 weeks after anthesis); and full ripe (15 weeks after anthesis). It was found that longkong became light to bright yellow with the stages of maturation (p < 0.05). This can be indicated by the highest lightness (L* = 64.21) and yellowness (b* = 34.37) values shown in longkong at the full ripe stage. Moreover, the texture changed and softened with maturation (p < 0.05). The fruit size and weight increased with the stage of maturity but there was no significant difference (p < 0.05). The fruit were in the range of 3.17-3.30 cm in diameter and 19.94-21.36 g in weight. The moisture content was slightly increased w...
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.
Introduction. Longkong (Aglaia dookkoo Griff.) fruit is a non-climacteric tropical fruit and grows widely in the South-East Asia. It has a unique taste and nutritional properties that make it more valuable to export. However, longkong exhibits a shorter shelf life at ambient (25 °C for 3−5 days) and low temperature (13 °C for 10 days) storage. Therefore, there is an urgent need to extend its shelf life and marketability by using an inexpensive and proficient technique. Materials and methods. Methyl jasmonate (MeJA) treatments with different concentrations (10, 20 and 30 μMol L-1) were used to control physiological and biochemical quality changes of longkong fruit stored at 13 °C and 85% relative humidity. Fruit with no MeJA treatment served as control. The physiological and biochemical quality analyses were carried out at every four days of the interval. Results and discussion. Longkong pericarp chilling injury (CI) index and ion leakage severely increased in the control fruits as c...
2018
The main objective of this research study was to develop a modified environment packaging system for the Indian gooseberry (Aonla) and characterization of its shelf life during storage. The experiment was conducted in PE bags under three different modified atmospheres viz., MAP1 (O2 = 5%, CO2 = 10% & N2 = 85%), MAP2 (O2 = 10%, CO2 = 20% & N2 = 70%), MAP3 (O2 = 15%, CO2 = 30% & N2 = 55%) with various pre-treatments (0.05% Sorbitol, 1% Calcium chloride and 3% Citric acid). After the treatments, fruits were stored at 5°C and 10°C at 90 – 95% relative humidity (RH). Periodically, the product was evaluated for weight loss, firmness, puncture strength, polyphenol content as well as antioxidant potential. Among the different atmospheres investigated, samples under MAP1 showed minimum changes in the physical and chemical properties during storage at 5°C as well as 10°C. The samples retained freshness and aroma along with intact antioxidant properties.
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.