Current Situation and Advances in Post-Harvest Storage and Transportation Technologies of Longan Fruit

Lin, Huiwen; Chen, S.J.; Chen, J.Q.; Hong, Qu

doi:10.17660/actahortic.2001.558.56

Cited by 26 publications

(11 citation statements)

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“…It has high commercial value due to its flavor and nutritional content in vitamin C, minerals and bioactive polyphenols (Wall, 2006;Yang, Jiang, Shi, Chen, & Ashraf, 2011). However, harvested longan fruit has a very short shelf life of only 3-4 days under ambient temperature (Chen, Chen, Hong, & Lin, 2000). Pericarp browning and microbial decay are the major problems in longan fruit.…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan and carrageenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits

Lin

Lasekan

Saari

et al. 2018

CyTA - Journal of Food

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The effect of chitosan/carrageenan and glycerol as edible coating materials in preserving the fresh longan fruits stored at ambient temperature was evaluated. The concentration of coating components played an important role in the process of controlling quality changes and quantity losses. Changes in fruits' weight loss, respiration rate and color were used as a measure of the coating's effectiveness. Results have shown that increase in the chitosan or carrageenan concentration led to significant (p < 0.05) decreases in water loss, weight loss and respiratory rate in coated fruits. However, in carrageenan-coated fruits, high increase in concentration (> 1.19%) of the carrageenan resulted in slight increases in water and weight losses. From the multiple response optimization analysis, a combination of 1.29% (w/v) chitosan with 0.42% glycerol and 1.49% (w/v) carrageenan with 0.03% glycerol were predicted to give the desired coating because they were able to preserve the longan by showing minimal quality changes and quantity losses. Efecto de los recubrimientos comestibles a base de chitosano y carragenano en los frutos de longan (Dimocarpus longan) después de la cosecha RESUMEN El presente estudio se propuso evaluar el efecto de materiales de recubrimiento comestibles a base de chitosán/carragenano en la conservación de frutos de longan frescos, almacenados a temperatura ambiente. La concentración de los componentes de recubrimiento desempeñó un rol importante en el proceso de control de los cambios de calidad y las pérdidas de cantidad. Los cambios en el peso, la tasa de respiración y el color fueron utilizados como medida de la eficacia del recubrimiento. Los resultados mostraron que al aumentar la concentración de quitosano o carragenano se redujo significativamente (p < 0.05) la pérdida de agua, la pérdida de peso y la tasa respiratoria en los frutos con recubrimiento. Sin embargo, en los frutos cubiertos con carragenano, el elevado aumento en su concentración (> 1.19%) produjo un ligero aumento del agua y pérdida de peso. El análisis de optimización de respuesta múltiple permitió pronosticar que la combinación de 1.29% (w/v) quitosano con 0.42% de glicerol y 1.49% (w/v) de carragenano con 0.03% glicerol producirían el recubrimiento deseado, pues pudieron conservar el longan con mínimos cambios en la calidad y mínimas pérdidas de cantidad.

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Section: Introductionmentioning

confidence: 99%

Effect of chitosan and carrageenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits

Lin

Lasekan

Saari

et al. 2018

CyTA - Journal of Food

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“…Longan ( Dimocarpus longan Lour.) is a popular tropical fruit famous for its appealing flavor and abundant nutritional ingredients ( Lin et al, 2001 ; Chen et al, 2015 ). However, harvested longan fruits deteriorate rapidly due to water loss, injury, energy deficiency, pathogen infection, or damage caused by reactive oxygen, resulting in pericarp browning, decline of fruit quality and rot ( Holcroft et al, 2005 ).…”

Section: Introductionmentioning

confidence: 99%

Phomopsis longanae Chi-Induced Change in ROS Metabolism and Its Relation to Pericarp Browning and Disease Development of Harvested Longan Fruit

et al. 2018

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Phomopsis longanae Chi is a major pathogenic fungus that infects harvested longan fruit. This study aimed to investigate the effects of P. longanae on reactive oxygen species (ROS) metabolism and its relation to the pericarp browning and disease development of harvested longan fruit during storage at 28°C and 90% relative humidity. Results showed that compared to the control longans, P. longanae-inoculated longans displayed higher indexes of pericarp browning and fruit disease, higher O2-. generation rate, higher accumulation of malondialdehyde (MDA), lower contents of glutathione (GSH) and ascorbic acid (AsA), lower 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and reducing power in pericarp. In addition, P. longanae-infected longans exhibited higher activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) in the first 2 days of storage, and lower activities of SOD, CAT, and APX during storage day 2–5 than those in the control longans. These findings indicated that pericarp browning and disease development of P. longanae-infected longan fruit might be the result of the reducing ROS scavenging ability and the increasing O2-. generation rate, which might lead to the peroxidation of membrane lipid, the loss of compartmentalization in longan pericarp cells, and subsequently cause polyphenol oxidase (PPO) and peroxidase (POD) to contact with phenolic substrates which result in enzymatic browning of longan pericarp, as well as cause the decrease of disease resistance to P. longanae and stimulate disease development of harvested longan fruit.

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“…A decoction of the dried flesh is taken as a tonic and for the treatment for insomnia and neurasthenic neurosis. Flowers and fruits reported having anti-cancerous properties (Lin et al, 2001a, Marisa, 2006. Household use of canned longan, dried 'longan nuts', longan nectar and frozen longan are also taken up.…”

Section: Processing Of Fruits Into Value Added Productsmentioning

confidence: 99%

“…The intercultural operations, the maturity of fruits, nutrition to the plant cannot be ignored for the postharvest fruit quality. Postharvest management of this crop not only enhances its production and export in the Asia pacific region but it will also ensure good returns to the growers (Lin, et al, 2001a(Lin, et al, , 2002Holcroft, et al, 2005;Qiu, 2014;Cheng et al, 2014).…”

Section: Future Thrustmentioning

confidence: 99%

Longan (Dimocarpus longan Lour) Processing: A Review

K¹,

Neha²,

Lal³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Current Situation and Advances in Post-Harvest Storage and Transportation Technologies of Longan Fruit

Cited by 26 publications

References 0 publications

Effect of chitosan and carrageenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits

Effect of chitosan and carrageenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits

Phomopsis longanae Chi-Induced Change in ROS Metabolism and Its Relation to Pericarp Browning and Disease Development of Harvested Longan Fruit

Longan (Dimocarpus longan Lour) Processing: A Review

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