Fruit Weight Loss and Pericarp Water Loss of Harvested Longan Fruit in Relation to Pericarp Browning
Longan (Dimocarpus longan Lour.) fruit is highly susceptible to water loss and pericarp browning in storage. Postharvest pericarp browning of the fruit greatly affects its shelf-life.Fuyan longans showed 5.84,10.37 and 23.98％ of total fruit weight losses,and 13.59,26.40 and 42.78％ of pericarp water losses,when stored at 10℃ and 50％ RH for 1,2 and 6 days,respectively. However,minimal weight loss in aril and seed was observed. And,the selective dehydration of pericarp tissues occurred while little movement of water between the aril and the pericarp was found. The weight loss of the fruits and water loss in pericarp tissues significantly correlated to the pericarp browning at the 1％ level.On the other hand, fruits stored in plastic bags under low temperatures reduced the moisture losses and pericarp browning.Fuyan fruits packed in bags made of 0.015 mm polyethylene film and held for 15 days at 20℃ lost 2.87％ on a fresh weight basis,while they lost 2.01％ at 4℃ for 30 days.At the same time,storage at low temperature also retarded pericarp browning and extended the longans shelf-life.
longan (Dimocarpus longana Lout.) fruit storage peficarp browning water loss packaging low temperature storage
H.T.Lin L.Chen Y.E Lin Y.M.Jiang
College of Food Science Fujian Agriculture and Forestry University Fuzhou 350002,Fujian China Institute of Economic Botany South China Botanic Garden The Chinese Academy of Sciences Guangzhou Le
国际会议
福州
英文
587-592
2008-08-25（万方平台首次上网日期，不代表论文的发表时间）