The efficiency of pretreatments of redox agents on delaying the pericarp browning of fresh longan during storage
Conference proceedings article
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Wongs-Aree C., Worarad K., Promboon J., Penchaiya P., Buanong M., Noichinda S.
ผู้เผยแพร่: International Society for Horticultural Science
ปีที่เผยแพร่ (ค.ศ.): 2022
Volume number: 1336
หน้าแรก: 295
หน้าสุดท้าย: 301
จำนวนหน้า: 7
นอก: 5677572
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
Rapid pericarp browning is a major postharvest concern for fresh logan logistics. Sulphur dioxide (SO2) fumigation has widely been used for effectively limiting the problem, but the remaining chemical residue is harmful to human health. The research objective was to use redox agents as alternative pretreatments to delay the pericarp browning of fresh postharvest logan. Pretreatments of fruit dipping in 1% oxalic acid containing 0.05% peracetic acid (0.05% PAA + 1% OA) and 1% oxalic acid containing 1% sodium metabisulphite (1% SMS + 1% OA) were compared with SO2commercial fumigation and non-treated control. All fruit were then stored at 5°C, 90-95% RH. After treatments, SO2and 1% SMS + 1% OA treated fruit showed a bleaching effect on the pericarp colour. SO2treatment effectively inhibited the pericarp browning, whereas 1% SMS + 1% OA treatment delayed the browning, but 0.05% PAA + 1% OA had less effect. There was no visual disease infection on fruit fumigated with SO2throughout 15 days of storage, while other treatments initially showed after day 9. Changes in aril soluble solids of fruit during storage were not affected by treatments. SO2remaining residue in the pericarp was 1,247 mg kg-1after treatment and remained stable, while it was less than 10 mg kg-1in 1% SMS + 1% OA treatment throughout 15 days of storage. On the other hand, SO2remaining residue in the pulp was about 100 mg kg-1during the first 6 days of storage, while it was non-detected in the 1% SMS + 1.0% OA. Consequently, 1% SMS + 1% OA treatment could be an alternative to reduce the longan pericarp browning during storage. © 2022 International Society for Horticultural Science. All rights reserved.
คำสำคัญ
peel browning, peracetic acid, sodium metabisulphite
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