Effects of Low Temperature Storage on Quality and Storability of ‘Songfengben’ Longan Fruit

doi:10.3969/j.issn.1000-2561.2020.11.024

Abstract

Abstract:

This study investigated the effects of different storage temperatures on quality and storability of ‘Songfengben’ longan (Dimocarpus longan Lour. cv. Songfengben) fruit. The harvested longan fruits were selected, cleaned and dried prior to packaging with polyethylene bag (50 longans per bag), and then stored at (25±0.5)℃ and (3±0.5)℃, respectively. During storage, 150 longan fruits (3 bags) were sampled for measuring the indices of longan nutritional quality and storability. The results showed that, in comparison to the control longans storage at room temperature with (25±0.5)℃, low temperature storage at (3±0.5)℃ could effectively reduce longan fruits respiration rate, keep higher contents of longan pericarp pigments including chlorophyll, carotenoid, anthocyanin and flavonoid, as well as retain higher amounts of longan pulp nutrients like total soluble solids, total soluble sugars, sucrose, reducing sugar, and vitamin C. In addition, low temperature storage at (3±0.5)℃ could retard longan pericarp browning and pulp breakdown, lower the rate of weight loss from longan fruits, and keep higher percentage of commercially acceptable fruit. From the results it could be concluded that (3±0.5)℃ could be used as the recommended temperature for low temperature storage and transportation of ‘Songfengben’ longan fruits, which could keep the quality and prolong the shelf-life of ‘Songfengben’ longan fruits during postharvest storage.

Key words: longan (Dimocarpus longan Lour.), ‘Songfengben’ longan, fruit, storage temperature, quality, storability

CLC Number:

CHEN Jin,LIN Yixiong,LIN Yuzhao,LIU Jingyun,LIN Hetong,LIN Yifen. Effects of Low Temperature Storage on Quality and Storability of ‘Songfengben’ Longan Fruit[J]. Chinese Journal of Tropical Crops, 2020, 41(11): 2314-2321.

Figures/Tables 5

Fig. 1 Effects of different storage temperatures on respiration rate of ‘Songfengben’ longan fruits

Fig. 2 Effects of different storage temperatures on contents of chlorophyll (A), carotenoids (B), anthocyanin (C) and flavonoids (D) in pericarp of ‘Songfengben’ longan fruits

Fig. 3 Effects of different storage temperatures on contents of total soluble solids (A), titratable acid (B), total soluble sugars (C), sucrose (D), reducing sugar (E) and vitamin C (F) in pulp of ‘Songfengben’ longan fruits

Fig. 4 Effects of different storage temperatures on pericarp browning index (A) and pulp breakdown index (B) of ‘Songfengben’ longan fruits

Fig. 5 Effects of different storage temperatures on commercially acceptable fruit rate (A) and weight loss rate (B) of ‘Songfengben’ longan fruits

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