Inhibition of pericarp browning and phenolics oxidation in longan (Dimocarpus longan Lour.) fruit during controlled atmosphere storage

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Publication Details

Author list: Kaewsuksaeng S., Uthairatanakij A., Srilaong V., Kanlayanarat S.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2010

Volume number: 857

Start page: 395

End page: 400

Number of pages: 6

ISBN: 9789066051799

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-77957191054&doi=10.17660%2fActaHortic.2010.857.48&partnerID=40&md5=46a67d527869cd6a7928bcbb370101a1

Languages: English-Great Britain (EN-GB)

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Abstract

Longan fruit cv. Daw at the commercial ripe stage were held in controlled atmosphere (CA) chambers applied with 2 or 4 kPa O2 plus 5 or 15 kPa CO2 (balance nitrogen) or air (control) at 4ฐC with 95% relative humidity. CA levels in 2 kPa O2 treatments were effectively inhibited pericarp browning relative to the control, whilst 4 kPa O2 treatments were not consistently better than the control. Polyphenol oxidase (PPO) activity correspondingly decreased resulting to reduced phenolics oxidation indicated by retention of higher phenolics content than that in air. Phenylalanine ammonia lyase (PAL) also decreased and may have contributed to the reduction of browning. Most effective CA level was 2 kPa O2 plus 15 kPa CO2, retarding browning by 10 days. However, pulp ethanol content increased in CA-stored fruits.

Keywords

Dimocarpus longan Lour., Longan, Pericarp browning, Phenylalanine ammonia lyase, Polyphenol oxidase