STUDY ON THE EFFECTS OF LONGAN FRUIT DIPPING IN CHLORINE DIOXIDE ON PERICARP BROWNING AND QUALITY DURING COLD STORAGE

Authors

  • Suttinee Likhittragulrung
  • Tanachai Pankasemsuk
  • Kanda Whangchai
  • Wittaya Apai
  • Wanwarang Pattanapo

Keywords:

Longan fruit, Chlorine dioxide, Pericarp browning, Sulfur dioxide

Abstract


Pericarp browning is the main factor to reduce the storage life and marketability of longan
fruit. In the present study evaluated chlorine dioxide (ClO2) dipping on reducing pericarp browning. Fresh
longan fruit was dipped in 1%, 1.25% and 1.5% ClO2 for 5 min and stored at 5±2 o
C, 85±5% RH for 42 days,
investigated every 7 days. Evaluation by browning index (BI) as pericarp browning, outer pericarp color by a
chromameter expressed as L*and b* value and hue angle, disease incidence, ClO2 residue and sensory
acceptance was determined. The result showed that dipping in 1%, 1.25% and 1.5% ClO2 could reduce
pericarp browning (lower BI, higher L* and b* value and hue angle). However, they showed no significant
differences with commercial SO2 fumigation but they were significant differences with untreated fruit. ClO2
treatments could reduce disease incidence and low ClO2 residue in flesh. The sensory acceptance such as
outer pericarp color, flesh and flavor treated with 1.5% ClO2 had shown great potential. The results
suggested that 1.5% ClO2 dipping could reduce pericarp browning of longan fruit as same as the commercial
SO2 fumigation.

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Published

2020-04-29

How to Cite

Suttinee Likhittragulrung, Tanachai Pankasemsuk, Kanda Whangchai, Wittaya Apai, & Wanwarang Pattanapo. (2020). STUDY ON THE EFFECTS OF LONGAN FRUIT DIPPING IN CHLORINE DIOXIDE ON PERICARP BROWNING AND QUALITY DURING COLD STORAGE. GEOMATE Journal, 18(68), 41–46. Retrieved from https://geomatejournal.com/geomate/article/view/539

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