IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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Effects of Oxalic Acid Dipping and Wax Coating on Pericarp Browning and Storage Life of Fresh Vietnamese Longan Fruit cv. Long
- Le Ha Hai; Adisak Joomwong; Yaowaluk Chanbang; Jamnong Uthaibutra
- This research was designed to study the impacts of oxalic acid (OA) and bees - carnauba mixed wax (MW) on pericarp browning and storage life of fresh Vietnamese longan fruit cv. Long. The experiments were carried out by soaking fruits in 5 and 7.5% OA for 5 min. After drying, soaked fruits were coated in 6% MW for 30 seconds, and stored at 5±1ºC for 30 days. Untreated fruits were used as control. Pericarp browning; pericarp color; pericarp pH; weight loss; fruit decay; total aerobic bacteria; and total soluble solids (TSS) content were monitored during the storage period. The results showed that 7.5% OA soaking in combination with 6% MW coating could postpone pericarp browning for 25 days in storage which was indicated by the lowest browning index, and high lightness (L* value) and yellowness (b* value) of fruit pericarp. Moreover, this treatment maintained low pericarp pH, low total aerobic bacteria, low fruit decay, and low weight loss; and the TSS content of the longan fruit revealed no difference over time. The results indicate that the using of 7.5% OA and 6% MW can be considered for commercial application in extending storage life and maintaining fruit quality of ‘Long’ longan fruit.
- Select Volume / Issue:
- Year:
- 2014
- Type of Publication:
- Article
- Keywords:
- Long Longan; Bees - Carnauba Mixed Wax; Oxalic Acid; Weight Loss; Fruit Decay
- Journal:
- IJAIR
- Volume:
- 3
- Number:
- 2
- Pages:
- 670-677
- Month:
- September
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