External Quality and Physiological Changes in Longkong Fruit (Aglaia Dookkoo Griff) During Storage at Various Relative Humidity

Lichanporn, I.; Srilaong, V.; Wongs‐Aree, C.; Kanlayanarat, S.

doi:10.17660/actahortic.2008.804.53

Cited by 3 publications

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“…• C and 85 to 90% RH could control the rapid browning, extending the shelf life for several weeks [50,51]. Kaewsuksaeng et al [52] reported that irradiating the longkong pericarp with ultraviolet C (UV-C) at 5.4 kJ m −2 noticeably controlled the browning during storage at 25…”

Section: Browningmentioning

confidence: 99%

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Postharvest physiology and handling of longkong fruit: A review

Venkatachalam¹

2016

Fruits

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-Introduction. Longkong fruit has a high economic value in South-East Asia, especially in Thailand. It has unique nutritional and organoleptic characteristics that contribute to fruit exports to numerous countries. Research issues. However, severe pericarp browning, fruit drop, moisture loss, off-flavor and chilling injury are the predominant problems in harvested longkong fruit during handling and storage. Temperature (low and high) and environmental conditions are the key factors that cause the majority of quality losses in longkong fruit, followed by postharvest decay. The postharvest handling of longkong fruit aims to prolong its quality and value, but it is not yet adequately developed and, as a result, several processing issues are still common. Investigated research areas. Optimal storage conditions, modified atmosphere packaging, chemical dipping and fumigation technology are widely applied to control longkong fruit postharvest losses. Although there have been numerous studies carried out on longkong fruit in the last decade, they were carried out in various countries and several languages. The present review attempts to summarise some of the most significant findings that involve fruit ripening and postharvest storage; in particular, the different treatments developed to extend the shelf life of longkong fruit.Keywords: longkong / Aglaia dookkoo / fruit ripening / maturity stage / phenolics / postharvest technology / shelf life Résumé -Physiologie post-récolte et manutention des fruits du longkong : Revue de synthèse. Introduction. Les fruits du longkong ont une valeur économique élevée en Asie du Sud-Est, notamment en Thaïlande. Ils ont des caractéristiques nutritionnelles et organoleptiques uniques qui contribuent aux exportations vers de nombreux pays. Problématique de recherche. Cependant, le fort brunissement du péricarpe, la chute prématurée des fruits, la perte en eau et de saveur et les blessures dues au froid sont les problèmes prédominant au cours de la manutention et du stockage des récoltes de fruits du longkong. Les températures (basse et haute) et les conditions environnementales sont les principaux facteurs qui causent la majorité des pertes de qualité du longkong, suivies par les pourritures postrécolte. La manutention post-récolte des fruits du longkong vise à prolonger leur qualité et leur valeur, mais on n'a pas encore développé de technique adéquate et, en conséquence, les problèmes de traitement sont encore monnaie courante. Axes de recherche proposés. Les conditions optimales de stockage, le conditionnement sous atmosphère modifiée, le trempage chimique et la fumigation sont des technologies largement appliquées pour réduire les pertes post-récolte du longkong. De nombreuses études ont été menées sur les fruits du longkong dans la dernière décennie, mais dans divers pays et en plusieurs langues. La présente revue tente de synthétiser quelques-unes des conclusions les plus importantes concernant le mûrissement du fruit et le stockage après récolte et en particulier les diff...

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Section: Browningmentioning

confidence: 99%

“…Postharvest quality losses of longkong fruit are influenced by various factors such as preharvest and postharvest conditions (transportation, processing, packaging and different storage conditions (temperature and RH)) [30,45,50].…”

Section: Fruit Quality Lossmentioning

confidence: 99%

Postharvest physiology and handling of longkong fruit: A review

Venkatachalam¹

2016

Fruits

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Infrared radiation for exotic fruits handling: Case study of Duku (Lansium domesticum corr.)

Rahmawati¹,

Hariadi²

2023

2nd International Conferences on Sciences and Mathematics (2nd Icsm)

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Effect of infrared radiation on chemical and physical properties on Duku’s peel

Rahmawati

Saputra

Sahim

et al. 2018

Potr. S. J. F. Sci.

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Infrared radiation has a potential for drying agricultural commodities such as the peel of duku. Drying of duku's peel in a whole duku using infrared radiation could become an effective method to eliminate the water on the peel but not in the flesh and could increase the shelf life of duku. The objective of this study was to investigate the potential of using infrared radiation for drying the peel of duku which would increase the shelf life of duku during storage. Duku's peel drying process was achieved by means of heating duku using a pairs of electric infrared emitters (IRE) facing each other with the emitter distance of 6 cm and 10 cm for a relatively short heating time of 50, 60, 70 and 80 seconds and after that stored at a cool room at the temperature of 15 °C for the length of one month. During storage, the physical and chemical changes of duku were then evaluated. It was found that the weight loss, fruit firmness, and total soluble solid of duku dried by means of exposing to Infra Red Emitter (IRE) were significantly affected by the distance of IRE, the temperature of IRE and the time exposed to IRE. However the titratable acidity only affected significantly by the distance of IRE. There were no significantly changes of browning index on duku during drying by exposing to IRE and while stored up to 25 th day of storage. Drying duku by exposing it to IRE show a slightly better shelf life than the previous work.

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External Quality and Physiological Changes in Longkong Fruit (Aglaia Dookkoo Griff) During Storage at Various Relative Humidity

Cited by 3 publications

References 0 publications

Postharvest physiology and handling of longkong fruit: A review

Postharvest physiology and handling of longkong fruit: A review

Infrared radiation for exotic fruits handling: Case study of Duku (Lansium domesticum corr.)

Effect of infrared radiation on chemical and physical properties on Duku’s peel

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