Quality changes of different of fresh-cut longkong at low temperature storage
Chairat Techvuthiporn and Sirichai Kanlayanarat
Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
2009
บทคัดย่อ
Longkong (Lansium domesticum)is one kind of favorite fruit in Thailand which has a good taste and smell. Postharvest problem of longkong is fruit drop from its bunch and peel color change from yellow to brown color within a few day at ambient condition. Even though these changes affect the salability of product, the qualities inside each fruit are still acceptable. Therefore, ready-toeat form of longkong would be more valuable for postharvest management instead of the bunch. In this research, quality changes of fresh-cut longkong fruit which was detached from each bunch to be both unpeeled and peeled fruit and storage at 4 and 10°C, respectively, was investigated. It was found that lightness (as indicated with L-value) and Hue angle (°H) of both peel and flesh decreased and the color different (DE) obviously increased with time. The changing rate of color of unpeeled fruit was more than that of peeled fruit. However, color change of stored unpeeled fruit at 4°C was more rapidly than that of at 10°C, which would be caused by chilling injury responses. Moreover, the effect of storage temperature (at 4 and 10°C) on texture change could not be found in both unpeeled and peeled longkong fruits throughout storage.