Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (11): 2314-2321.DOI: 10.3969/j.issn.1000-2561.2020.11.024

• Post-harvest Treatment & Quality Safety • Previous Articles     Next Articles

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

CHEN Jin1,2,3,LIN Yixiong1,2,3,LIN Yuzhao1,2,3,LIU Jingyun1,2,3,LIN Hetong1,2,3,*(),LIN Yifen1,2,3,*()   

  1. 1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
    2. Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
    3. Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
  • Received:2019-11-07 Revised:2020-01-06 Online:2020-11-25 Published:2020-12-23
  • Contact: LIN Hetong,LIN Yifen


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: