Postharvest physiology and handling of longkong fruit: A review

Abstract

-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...

Lansium domesticum—A Fruit with Multi-Benefits: Traditional Uses, Phytochemicals, Nutritional Value, and Bioactivities

“…The energy value is 238 kJ/100 g [ 16 , 43 , 44 ]. It is noteworthy that sodium, magnesium, potassium, zinc, calcium, iron, and manganese are the major minerals in the fruit [ 12 , 45 ].…”

“…On the other hand, these enzymes could contribute to the spoilage of the fruit. The fruits activated these enzymes for protection when they suffer from changes in the environment and/or storage temperature [ 12 ]. For example, oxidoreductases are activated when the peel or fruit is damaged.…”

“…It was stated that the longkong peel and flesh had a high phenolic content that is affected by the initiation of the phenylalanine ammonia-lyase activity upon external stimuli leading to abundant phenolics production [ 12 ]. Ferulic ( 25 ), p-coumaric ( 26 ), and gallic ( 27 ) acids, ellagic acid ( 28 ), and a high level of tannins were reported in longkong fruit [ 20 , 59 , 93 ].…”

“…On the contrary, the seeds and peel are the main byproducts after the flesh’s consumption, neither of which are widely used. However, the seeds and peels are a rich pool of bio-metabolites [ 12 ]. In Indonesia, the fruit is a very popular dessert, and the peel was traditionally known to be toxic to domestic animals [ 19 ].…”

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong

“…The fruit typically contains 3–5 green seeds enveloped in white, pale flesh. It is recommended to be cautious while consuming longkong fruit, as inadvertent ingestion of the seeds may lead to an adverse sensory experience attributable to their pronounced bitterness [ 3 ]. The pericarp, in contrast, is tasteless.…”