Postharvest physiology and browning of longkong (Aglaia dookkoo Griff.) fruit under ambient conditions

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

doi:10.1016/j.postharvbio.2009.01.003

Cited by 41 publications

(18 citation statements)

References 28 publications

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“…Paull et al [1] reported longkong fruit contained a minute level of inner ethylene concentration (2 to 6 μL kg −1 h −1 ) during maturation. Lichanporn et al [26] reported that the ethylene content of longkong fruit steadily increased (0−1.2 μL kg −1 h −1 ) during postharvest storage. However, the concentration of ethylene is different in the various regions of longkong production.…”

Section: Biochemical Changesmentioning

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: Biochemical Changesmentioning

confidence: 99%

“…• C) and high temperature (25 • C) and at high RH (80−90%) [26,56]. Storage conditions such as the temperature and packaging environment are the key factors influencing the acidity level of postharvest longkong fruits.…”

Section: Fruit Quality Lossmentioning

confidence: 99%

Postharvest physiology and handling of longkong fruit: A review

Venkatachalam¹

2016

Fruits

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“…The box was sealed for 1 h at 7°C, after which a 1.0 ml gas sample was withdrawn from the headspace using a syringe. Gas samples were analysed by gas chromatography (GC) using a Model GC-8A instrument (Shimadzu, Kyoto, Japan) for CO 2 and a Shimadzu Model GC-14B for ethylene concentrations (Lichanporn et al, 2009). The Shimadzu Model GC-8A was fitted with an 80/ 100-mesh Porapak Q column (Shimadzu) and thermal conductivity detector (TCD24).…”

Section: Physical Analysismentioning

confidence: 99%

“…The temperature of the column was maintained at 260°C. Data were recorded in mg CO 2 kg −1 FW h −1 for the rate of respiration, as described by Techavuthiporn et al (2008), and in µl C 2 H 4 kg −1 FW h −1 for the rate of ethylene production, as described by Lichanporn et al (2009).…”

Section: Physical Analysismentioning

confidence: 99%

Physiological and physico-chemical changes in green papaya (Carica papayaL. ‘Kaek Noul’) shreds taken from the outer or inner mesocarp

Chareekhot

Wongs‐Aree

Boonyaritthongchai

et al. 2016

The Journal of Horticultural Science and Biotechnology

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“…olives (Olea spp., Oleaceae), which remain green for a long period (with their chloroplasts active even when Importantly, when fresh cubiu fruits are peeled and the tissues are exposed to air, they are quickly brown (no matter the ripening stage). Fruit tissue browning may be actually the result of cellular breakdown, leading to the mixing of browning-related enzymes and their substrates, which results in (enzymatic) oxidation in the presence of oxygen [18]. After mechanical cutting, phenols release also represents a deleterious effect as these compounds become high-affinity substrates for browning-related enzymes and cubiu fruits are rich in phenols [6] [19].…”

Section: Introductionmentioning

confidence: 99%

Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

Júnior¹,

Andrade²,

Costa³

2016

FNS

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Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are known for their high nutritional value and low caloric content. This work aimed at evaluating biochemical indices of cubiu fruits according to different tissues (peel, pulp and placenta) and ripening stages (green, turning, ripe and fully ripe). The fruits were randomly harvested to investigate sensory aspects (colorimetry, blanching effect, pigments) and biochemical indices (moisture and dry matter, Total Soluble Solids (TSS), pH, Titratable Acidity (TA), TSS/TA ratio, ascorbic acid, Alcohol-Insoluble Solids (AIS), pectinesterase activity and pectin content). The analyses were performed at the laboratory of Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil. The blanching process preserved pulp colors at all ripening stages. Chlorophylls were higher in green peels; flavonoids and carotenoids, in fully ripe peels. Anthocyanins were entirely absent. Pulp (turning fruits) showed the highest moisture content (91.05), followed by ripe pulp (90.70) and fully ripe pulp (90.62). Pulp TSS changed little whereas placenta TSS declined and were associated with increased TA and pH reduction (fully ripe fruits). Pulp pH and TA varied little whereas placenta pH was notably low and TA was remarkably high (fully ripe fruits). Pulp TSS/TA ratio showed predominance of TSS while in placenta, there was predominance of organic acids. AIS, precursors of pectin, were stable during ripening. The statistical analysis of dietary fiber content showed one modal value in the AIS. In pulp, pectinesterase activity correlated inversely with pectin content. Cubiu fruits were significant sources of bioactive compounds, e.g. chlorophylls, flavonoids and carotenoids, predominantly in the peel and the pulp; soluble functional fibers, e.g. pectin (g/100 g fresh 1192weight), particularly in the green peel (1.00) and the fully ripe pulp (1.12), and other versatile molecules, e.g. ascorbic acid (mg/100 g fresh weight), especially in the fully ripe peel (32.45) and placenta (24.84) and the turning placenta (21.27). Cubiu fruits are rich in ascorbic acid and should be included in the human diet.

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Postharvest physiology and browning of longkong (Aglaia dookkoo Griff.) fruit under ambient conditions

Cited by 41 publications

References 28 publications

Postharvest physiology and handling of longkong fruit: A review

Postharvest physiology and handling of longkong fruit: A review

Physiological and physico-chemical changes in green papaya (Carica papayaL. ‘Kaek Noul’) shreds taken from the outer or inner mesocarp

Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

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Postharvest physiology and browning of longkong (Aglaia dookkoo Griff.) fruit under ambient conditions

Cited by 41 publications

References 28 publications

Postharvest physiology and handling of longkong fruit: A review

Postharvest physiology and handling of longkong fruit: A review

Physiological and physico-chemical changes in green papaya (Carica papayaL. ‘Kaek Noul’) shreds taken from the outer or inner mesocarp

Biochemical Changes of Cubiu Fruits (&lt;i&gt;Solanum sessiliflorum&lt;/i&gt; Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

Contact Info

Product

Resources

About

Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages