Storage Life Extension of Fresh Longan Using Package Top-sealed with Micro-perforated Film

Fresh longan has a shorten storage life due mainly to rapid pericarp browning and disease infection. In the present experiment, different MAPs were used to extend the storage life of ‘E-dor’ longan. Fruit was trimmed into individual fruit and then dipped in 200 ppm Clorox for 3 min. Fifteen longan fruit (200 g)  were packed in a 12x17x3.5 cm polypropylene tray and heat-sealed with 2 different films of polypropylene film (PP) and polyethylene terephthalate/ cast polypropylene micro-perforated film (PET/cPP)(MTEC provided), compared to packed in a mesh bag (control). All treatments were stored in a 10°C, 90-95% RH room. The average respiration rate of fresh longan at 10 °C  was at 11.87 mg CO₂×kg^-1.h^-1. O₂ in non-perforated MAP reached a steady state on day 6 with 6% concentration, whereas in micro-perforated MAP, O₂ reduced to a steady state at 15% on day 3.  On the other hand, CO₂ sharply increased to 30% in non-perforated MAP on day 7, while CO₂ in perforated MAP was steadily at 12% on day 4.  Longan fruit in mesh bag lost the fresh weight to 7% on day 12, while in MAPs, the fresh weight loss was less than 0.3%.  Moreover, pericarp browning of control generated quickly that L* value reduced from 50 at initial to 41 on day 12 when remained stable in MAPs. Fungal growth was found on the fruit in control after day 6, on day 9 for nan-perforated MAP, and on day 12 for perforated MAP.