Modified atmosphere packaging reduces pericarp browning and maintains the quality of "Huong Chi" longan fruit (Dimocarpus longan) pretreated with citric acid
ISSN 2588-1299
VJAS 2020; 3(4): 854-863
Vietnam Journal
of Agricultural
Sciences
Modified Atmosphere Packaging Reduces
Pericarp Browning and Maintains the
Quality of ‘Huong Chi’ Longan Fruit
(Dimocarpus Longan) Pretreated with Citric
Acid
Nguyen Thi Bich Thuy & Nguyen Thi Hanh
Faculty of Food Science and Technology, Vietnam National University of Agriculture,
Hanoi 131000, Vietnam
Abstract
Longan ‘Huong Chi’ (Dimocarpus longan Lour.) is one of the most
favorite and widely exported fruits in Vietnam, but the trading of
longan faces considerable challenges due to rapid pericarp browning
and decay. Our study aimed to determine the effects of modified
atmospheres generated by low-density polyethylene (LDPE),
polypropylene bag (PP), and LifeSpan L201 films on the quality and
pericarp browning of ‘Huong Chi’ longan fruit pre-treated with 3.0
% citric acid and stored at 5oC. The results showed that LifeSpan
L201 and LDPE packaging created an equilibrium atmosphere of
10.66 ± 0.78% O2, 4.44 ± 0.64% CO2, and 15.04 ± 0.89% O2, 2.96 ±
0.61% CO2, respectively. The modified atmospheres generated by
LifeSpan L201 and LDPE delayed pericarp browning, maintained the
total soluble solids (TSS) and vitamin C content, and reduced decay
in longan fruit. Meanwhile, the PP packaging resulted in an
improperly modified atmosphere which led to severe decay and
browning in cold storage conditions.
Keywords
Longan fruit, modified atmosphere packaging, browning
Introduction
Longan (Dimocarpus longan Lour.) is one of the most abundant
and widely exported fruits in Vietnam with several different varieties.
Among them, ‘Huong Chi’ longan fruit is the most popular and
favorite one. The trading of longan has been saddled with
considerable challenges due to the fruit’s very short shelf life,
pericarp browning, and decay under ambient conditions (Jiang & Li,
2001; Tian et al., 2002). Sulfur dioxide (SO2) fumigation has been
the most widely applied solution in the storage of longan (Chen et al.,
2000). However, SO2 fumigation can leave undesirable residues
Received: March 12, 2020
Accepted: October 10, 2020
Correspondence to
ORCID
Nguyen Thi Bich Thuy
7716
Vietnam Journal of Agricultural Sciences
854
Nguyen Thi Bich Thuy & Nguyen Thi Hanh (2020)
which result in a negative effect on the sensory
quality of the fruit and pose health risks to
consumers (Sivakumar & Korsten, 2006). The
application of SO2 fumigation has been restricted
or prohibited in many countries (Khan et al.,
2017). Previous studies have been carried out to
investigate alternatives such as chitosan coating
(Jiang & Li, 2001; Apai et al., 2009),
hydrochloric acid (Apai, 2010), hydroxyl radical
application (Duan et al., 2011), chlorine dioxide
fumigation (Saengnil et al., 2014; Chumyam et
al., 2017), and adenosine triphosphate treatment
(Chen et al., 2015) to prolong the shelf life and
prevent pericarp browning for longan fruit.
and ethanol contents, resulting in off-flavors and
decay development (Pesis et al., 2002). PE film
with a thickness of 80μm and without perforation
caused off-flavor for longan fruit due to
fermentation (Khan et al., 2016).
Citric acid has been known as an anti-
browning agent, and inhibits the activity of PPO
by reducing pH and binding Cu2+ in the active
sites of PPO to form an inactive complex.
Dipping fruits in citric acid has yielded
satisfactory results for longan and lichi.
However, high concentrations of citric acid can
cause injuries on the fruit surface, which could
be reduced by the protection of the coating layer
(Apai et al., 2009). Therefore, the objective of
our study was to evaluate the effects of
packaging films on modifying the package
atmosphere to maintain overall quality and
reduce pericarp browning in citric acid treated
‘Huong Chi’ longan fruit in cold conditions.
In postharvest management, packaging plays
an important role not only in reducing the
transpiration rate of fresh produce and preventing
microbial contamination, but also in building an
appropriate relationship between the respiration
intensity of fresh produce and the gas movement
via the packaging. The modified atmosphere is
created to maintain proper respiration and
prolong the shelf life of fruits and vegetables.
This is referred to as modified atmosphere
packaging (MAP) technology. The effect of
MAP depends on the equilibrium atmosphere
achieved within a package given the commodity
mass and respiration intensity, and the film
permeability to O2 and CO2 (Kader et al., 1989).
MAP has been applied to alleviate greyish peel
browning in banana (Nguyen et al., 2004), and
core browning in ‘Yali’ pear (Cheng et al., 2015)
via inhibiting the effects of polyphenol oxidase
(PPO) and phenylalanine ammonialyase (PAL).
The modified atmosphere with 17.0% O2 and
6.0% CO2 reduced the transpiration rate,
prevented weight loss, and maintained the color
and sensory qualities of litchi during long-term
storage (Sivakumar & Bautista-Baños, 2014). In
longan, Khan et al. (2016) investigated the
effects of MAP created by different films and
found that polyethylene (PE) packaging
effectively prolonged the shelf life and delayed
fruit pericarp browning. In addition, Chamnan et
al. (2019) reported that PE packaging yielded a
longer shelf life for longan fruit. Although MAP
provides many advantages, the creation of an
improper modified atmosphere can increase
anaerobic respiration, which leads to high CO2
Materials and Methods
Materials
Longan fruits
Longan fruits (‘Huong Chi’ cultivar) at the
commercial maturity stage were harvested from
an orchard in Hong Nam district, Hung Yen
province in Vietnam. Harvested longan fruits
were shortly transported to the postharvest
laboratory at the Vietnam National University of
Agriculture. The selected fruits for the
experiments were devoid of injury and disease.
Packaging films
Three types of MAP bags with a size of 30 x
35cm were tested: commercially available
LifeSpan® L201 (Amcor, Victoria, Australia);
commercial low-density polyethylene (LDPE)
bags; and commercial polypropylene (PP) bags,
and the thicknesses of these film bags were 20,
70, and 35µm, respectively. The LDPE bags had
0.01% of the bag area perforated with
perforations of 1mm in diameter. The PP bags
were perforated with 35 micro-perforations by a
needle 0.5mm in diameter.
Treatments
855
Modified atmosphere packaging reduces pericarp browning and maintains the quality of ‘Huong Chi’ longan fruit
The selected longan fruits were washed with
clean water and sanitized using 150ppm sodium
hypochlorite for 3min, and then drained. After
that, the fruits were immersed in 3% citric acid
for 5min (selected based on our preliminary
experiment, in which longan fruit was immersed
in 1.0%, 3.0%, or 5.0% citric acid for 5min), and
then air-dried at room temperature. A bunch of
longan fruits (500 grams) was packed in one of
the three different types of bags. There were 15
bags of 3 replicates for each type. The fruits
treated with citric acid and then put in net bags
were considered as the control. All the packed
longan fruits were then stored at 5 ± 1oC for 4
weeks. Sampling was performed weekly for
quality assessment.
titration method with a 0.1N NaOH solution in
the presence of 1% phenolphthalein. The results
were expressed as percentages (w/w) of malic
acid.
Vitamin C content: Vitamin C was
determined with the specific titrant 2,6-
Dichlorophenolindophenol (DCPIP) according
to AOAC 967.21. Two (2) grams of a sample was
weighed exactly into a breaker. Forty (40) mL of
oxalic acid was added and stirred for 5min, then
filtrated into a 100-mL volumetric flask and
diluted to volume with distilled water. Ten (10)
mL was pipetted into a small flask and 2.5mL
acetone was added. The solution was titrated
with DCPIP until a faint pink color persisted for
15 seconds. The following formula was used to
calculate the concentration of vitamin C:
Analytical methods
(a b) f V1100
Vitamin C (mg/100 g) =
In-package gas concentration: The O2 and
CO2 concentrations of the free volume inside the
packages were measured using a dual gas
analyzer ICA250 (International Control
Analyzer Ltd.).
W V 2
whereas a is the mL of the test solution
titration, b is the mL of the blank test titration, f
is the mg ascorbic acid equivalent to one mL
DPIP standard solution, V1 is the volume of the
initial test solution, V2 is the volume of the test
solution titrated, and W is the weight of the
sample.
Weight loss: Weight loss was calculated by
the equation (A-B)*100/A, where, A is the initial
weight of a sample (day 0) and B is the weight of
that sample after the storage period.
Rate of fruit decay: The fruits were visually
observed for fungal spoilage and fruit rots. The
number of decayed fruits was recorded and the
fruit decay percentage was calculated as follows:
Color: The color of the longan fruit was
measured by a colorimeter (Minolta, model CR–
400, Japan) and expressed by the L-value (0-100)
mean of 10 fruits per replicate for each treatment.
The measurement was performed at 3 points on
the surface of each fruit.
퐴
% Fruit decay = x 100
퐵
where A is the number of decayed fruits and
B is the total number of fruits in the sample. The
rate of decay was expressed as the arcsine of the
square root of the fruit decay percentage.
Pericarp browning: Pericarp browning of
the longan fruit was evaluated according to the
method of Jiang & Li (2001), and based upon the
browned areas on the fruit surface following the
scale: 1 = no browning; 2 = slight browning; 3 =
<25% surface browning; 4 = 25-50% surface
browning; and 5 = >50% surface browning.
Statistical analysis: Analysis of variance
(ANOVA) was performed and Duncan’s
multiple range tests were used to compare sample
means at each time of assessment.
Total soluble solids: An Atago PAL 1 digital
refractometer (Atago Co Ltd.) was used to
determine the total soluble solids (TSS) of the
flesh juice. The TSS content was expressed as %
Brix (% Bx).
Results
In-package gas concentration
The CO2 and O2 concentrations inside the
packages are shown in Figure 1. In all the
treatments, the CO2 level increased while the O2
Titratable acidity (TA): The total acid
content of the fruit juice was determined by the
Vietnam Journal of Agricultural Sciences
856
Nguyen Thi Bich Thuy & Nguyen Thi Hanh (2020)
concentration was reduced inside the packaging
films. The concentration of O2 and CO2 in the
the control sample compared to the packaged
samples in the modified atmosphere. There were
no significant differences (P< 0.05) among the
three types of films used as MAP in their effect
on reducing weight loss of longan fruit.
modified atmosphere created by the LifeSpan
bag (Figure 1C) reached equilibrium at 10.66 ±
0.78% O2 and 4.44 ± 0.64% CO2 after 7 days of
storage at 5oC. The gas concentration inside the
LDPE packages (Figure 1A) at equilibrium
atmosphere contained a higher O2 concentration
(15.04 ± 0.89) and a lower CO2 level (2.96 ±
0.61) than that in the LifeSpan packages. The
CO2 concentration in the PP bags (Figure 1B)
increased progressively to higher than 15%,
while the O2 concentration reduced to lower than
5% after 28 days of storage.
Color (L-value) and pericarp browning
Figures 3A and 3B show the effects of the
MAP on maintaining skin color as well as
reducing pericarp browning of longan fruit. The
L-value of the skin declined gradually during
storage in all the treatments (Figure 3A).
However, the L-value was significantly lower in
the non-packaged longan fruit compared to all
the packaged fruits after 21 days of storage. This
was extremely obvious after 28 days of
storage.At the end of the storage, the L-values
were significantly higher in longan fruits
packaged in the LDPE and LifeSpan films than
in the fruits packaged in the PP film.
Weight loss
As shown in Figure 2, weight loss of the
longan fruit increased progressively during
storage in the non-packaged sample and all the
packaged samples. However, an extremely
significant higher weight loss was observed in
857
Modified atmosphere packaging reduces pericarp browning and maintains the quality of ‘Huong Chi’ longan fruit
Figure 1. Oxygen and carbon dioxide concentrations (%) in LDPE (A), PP (B), and LifeSpan (C) packages of longan fruits stored at
5°C. Vertical bars represent mean ± standard error.
Figure 2. Weight loss of the non-packaged longan fruit and longan fruit packaged in LDPE, PP, and LifeSpan bags. Vertical bars
represent mean ± standard error.
A
B
Figure 3. Skin color (A) and pericarp browning (B) of non-packaged longan fruit and longan fruit packaged in LDPE, PP, and
LifeSpan bags. Vertical bars represent mean ± standard error.
In agreement with the L-value results, the
pericarp browning index of the longan fruit
increased dramatically during storage. The
pericarp browning index level of the longan
fruit in the control was significantly higher
compared to all the MAP after 14 days of
storage (Figure 3B). There were no marked
differences in the browning level among the
longan fruit packaged in the different bags until
after 21 days of storage. However, after 28
days of storage, the pericarp browning index of
the PP packaged longan fruit was significantly
higher than the others (P< 0.05).
Total soluble solids and titratable acidity
The effects of the MAP on the TSS and TA
of the longan fruit are shown in Figures 4A and
4B. As indicated in Figure 4A, the TSS of the
longan fruit in all the treatments reduced slightly
during storage. No considerable differences in
the TSS of the longan fruit were observed among
the treatments during the first 14 days of storage.
However, in the last two weeks of storage, the
TSS of the non-packaged longan fruits was
significantly lower than the other packaged fruits
(P< 0.05). After 28 days of storage, the LifeSpan
and LDPE packaging films maintained a higher
Vietnam Journal of Agricultural Sciences
858
Nguyen Thi Bich Thuy & Nguyen Thi Hanh (2020)
TSS level in the pulp of the longan fruit than the
PP film (P< 0.05). The same decreasing trend
was observed in the TA of the longan fruit during
storage. However, the MAP did not considerably
lower the reduction of TA in the longan fruit
(Figure 4B).
differences in vitamin C content observed among
the treatments until day 21 of storage. However,
on the 28th day of storage, the vitamin C content
in the non-packaged longan fruit and the fruit
packaged with PP bags were remarkably lower
than that in the longan fruit packaged with
LifeSpan 201 (P< 0.05). In addition, the LDPE
bag maintained a noticeably higher vitamin C
level in the longan fruit than the PP bag, which
had a level that was comparable to the control.
Vitamin C content
Figure 5 shows the effect of the MAP on the
change of vitamin C content in the longan fruit.
The vitamin C content in the longan fruit
gradually decreased during storage among the
treatments from 138.40mg/100g on the initial
day to 98.83, 107.67, 95.07, and 111.85mg/100g,
respectively in the control treatment, and the
LDPE, PP, and LifeSpan L201 packaging, after
28 days of storage. There were no significant
Rate of fruit decay
There was no observed fruit decay after 7
days of storage (Figure 6). However, the fruit
decay percentage increased markedly after 14
days of storage in all the treatments. After 28
days of storage, the recorded percentage of fruit
B
A
Figure 4. TSS content (A) and TA content (B) of non-packaged longan fruit and longan fruit packaged in LDPE, PP, and LifeSpan
bags. Vertical bars represent mean ± standard error.
Figure 5. Vitamin C in non-packaged longan fruit and longan fruit packaged in LDPE, PP, and LifeSpan bags. Vertical bars
represent mean ± standard error.
859
Modified atmosphere packaging reduces pericarp browning and maintains the quality of ‘Huong Chi’ longan fruit
Figure 6. Rate of decay of non-packaged longan fruit and longan fruit packaged in LDPE, PP, and LifeSpan bags. Vertical bars
represent mean ± standard error.
decay in the control was 11.12% (19.46 arcsin
square root of fruit decay percentage), while the
percentages were 7.16% and 4.86% (15.50 and
12.67 arcsin square root of fruit decay percentage) in
the LDPE and LifeSpan packaging treatments,
respectively. The LDPE and LifeSpan modified
atmosphere packaging significantly reduced the
decay of the longan fruit. However, the PP
packaging film did not show a significant effect
on this attribute during storage (P< 0.05).
addition, a PE bag with a thickness of 80 µm used
for longan storage developed the equilibrium
atmosphere of 4% O2 + 9% CO2 (Khan et al.,
2016). Furthermore, previous studies reported
that gas equilibrium could be created by
perforation-mediated MAP. Hussein et al. (2015)
found that PE film with 3, 6, or 9 perforations,
0.8mm in diameter, reduced the O2 concentration
to
17.6kPa,
18.6kPa,
and
18.4kPa,
respectively, within packages of pomegranate
aril. The CO2 concentration within the packages
also increased. LDPE film packaging (22.0 ×
30.0cm) with 8 perforations 0.5mm in diameter
used for tomato storage also created an EMA
with a lower O2 and higher CO2 concentration
compared to the air (Li et al., 2010). In the
present study, LDPE bags with perforations of
0.01% of the surface area resulted in a higher
level of O2 and a lower level of CO2 inside the
packages. The gas composition obtained by the
LifeSpan and LDPE provided substantial
benefits to the longan fruit.
Discussion
The concentration of gases, especially O2,
CO2, and C2H4, in the storage atmosphere is one
of the major factors that affects the quality and
postharvest life of fresh fruits and vegetables. A
modified atmosphere containing a low level of
O2 or high concentration of CO2 can retard fruit
ripening, delay senescence, and maintain the
quality of fresh produce (Kader et al., 1989). In
our study, the LifeSpan and LDPE packaging
films created equilibrium modified atmospheres
(EMA) after 1 week and 2 weeks, respectively,
while the PP packaging film could not create an
EMA. Wang & Sugar (2013) also showed that
commercial LifeSpan MAP bags could generate
an equilibrium atmosphere of 12.3% O2 + 5.6%
CO2 after 2 weeks of ‘Bartlett’ pears storage. In
Although all the packaging films maintained
the L-value and delayed the pericarp browning of
the longan fruit, the LifeSpan and LDPE films
showed the strongest effects at the later stages of
storage. The browning reaction has been shown
to be accelerated by polyphenol oxidase (PPO)
and peroxidase (POD), which are two enzymes
Vietnam Journal of Agricultural Sciences
860
Nguyen Thi Bich Thuy & Nguyen Thi Hanh (2020)
that convert phenolic compounds to o-quinones,
and phenylalanine ammonia lyase (PAL), which
catalyzes the biosynthesis of phenolic
compounds (Nguyen et al., 2004; Khan et al.,
2016). In agreement with our study, a modified
atmosphere with 12% oxygen and 4% CO2
inhibited PPO and PAL activities resulting in less
peel browning in banana (Nguyen et al., 2004).
The modified atmosphere of 17% O2 and 6%
CO2 created by perforated PP packaging was also
reported to reduce pericarp browning in litchi
(Sivakumar & Korsten, 2006). The results in our
study suggested that the effects of the LifeSpan
and LDPE films on reducing pericarp browning
in longan fruit may involve the inhibition of
enzyme activities. Moreover, pericarp browning
in longan fruit has also been shown to be
associated with desiccation (Jiang et al., 2002),
which rapidly occurs after harvest. In the present
study, all the packages significantly reduced the
desiccation of the longan fruit, which was
reflected in weight loss reduction. Hence, the
pericarp browning of packaged fruits was
inhibited as a consequence. In addition, it was
observed that the L-value was maintained in the
non-packaged fruit during the first 2 weeks of
storage, which may support the effects of the
citric acid treatment as an anti-browning agent.
fruits, while the PP film led to a higher reduction
of the TSS and TA. On the other hand, the MAP
created by the LDPE and LifeSpan L201 films
provided a preserving effect on vitamin C content
in longan fruit, which was not obtained by the PP
film. The present study agrees with Wang &
Sugar (2013), who reported that commercial
LifeSpan L254 suppressed the loss of ascorbic
acid during storage via reducing membrane
leakage. Modified atmosphere packaging and a
controlled atmosphere were determined to
decrease oxidative stress through the retention of
ascorbic acid in fruits and vegetables (Hodges et
al., 2004).
The optimum gas composition in the storage
atmosphere can suppress fungal decay of fruit,
but the undesired modified atmosphere created
by PP packaging film may cause physiological
disorders, which could be followed by disease
symptoms (Khan et al., 2016). In our study, the
PP packaging film could not decrease the fruit
decay compared to the control, which is the
extent of the above discussion. Meanwhile, the
LDPE and LifeSpan films strongly reduced the
decay of the longan fruit after 4 weeks of storage.
These results were in agreement with the studies
on litchi and sweet cherry that reported that the
appropriate MAP can reduce fruit decay, which
was related to the inhibitory effect on the growth
of disease pathogens (Sivakumar & Korsten,
2006; Wang et al., 2015).
Even though, longan fruit is a non-
climacteric fruit, the TSS and TA were shown to
decrease gradually after harvest, even in cold
storage conditions (Jiang et al., 2002). All
packaging films in our study reduced the loss of
the TSS in longan fruit, but the LDPE and
LifeSpan films showed higher effects than the PP
after 28 days of storage. The effect of the MAP
on the TSS was probably due to the low
concentration of O2 and high level of CO2
Conclusions
The LDPE and LifeSpan packaging films
not only prevented the desiccation but also
created the optimum EMA for the storage of
longan fruit. This EMA significantly reduced
pericarp browning, maintained the TSS content,
reduced the loss of vitamin C, which contributes
to the edible quality of fruit, and minimized fruit
decay during cold storage. The PP packaging
produced an undesired modified atmosphere for
longan fruit, which resulted in severe decay
symptoms and browning at the end of storage.
Fruit stored in LifeSpan packaging films had the
longest shelf life of 28 days, with a browning
index less than 3, and a percentage of fruit decay
atmosphere
which
reduced
respiratory
metabolism, resulting in decreased consumption
of the TSS as substrates. At the end of storage,
the loss of the TSS content in the longan fruit
packaged in PP bags was more rapid. This could
have been caused by anaerobic respiration
occurring inside the PP bags due to undesirable
atmosphere conditions with too low O2 and high
CO2 concentrations. In agreement with our
results, Khan et al. (2016) found that PE films
maintained the TSS and TA contents in longan
861
Modified atmosphere packaging reduces pericarp browning and maintains the quality of ‘Huong Chi’ longan fruit
128(1): 203-207.
less than 5%. This MAP extended the shelf life
Hodges D. M., Lester G. E., Munro K. D. & Toivonen P.
of the longan fruit more than 7 days longer than
the control.
M. (2004). Oxidative stress: importance for
postharvest quality. HortScience. 39(5): 924-929.
Hussein Z., Caleb O. J., Jacobs K., Manley M. & Opara U.
L. (2015). Effect of perforation-mediated modified
atmosphere packaging and storage duration on
physicochemical properties and microbial quality of
Acknowledgments
This study was funded by the “Development
of innovative technologies on postharvest
management for longan fruit fulfilling the
requirement of domestic trading and exporting”
project, No. 739/HD-BNN-KHCN, Ministry of
Agriculture and Rural Development, Vietnam.
fresh minimally processed ‘Acco’pomegranate arils.
LWT-Food Science and Technology. 64(2): 911-918.
Jiang Y. & Li Y. (2001). Effects of chitosan coating on
postharvest life and quality of longan fruit. Food
Chemistry. 73(2): 139-143.
Jiang Y., Zhang Z., Joyce D. C. & Ketsa S. (2002).
Postharvest biology and handling of longan fruit
(Dimocarpus longan Lour.). Postharvest Biology and
Technology. 26(3): 241-252.
References
Apai W. (2010). Effects of fruit dipping in hydrochloric
acid then rinsing in water on fruit decay and browning
of longan fruit. Crop Protection. 29(10): 1184-1189.
Kader A. A., Zagory D., Kerbel E. L. & Wang C. Y. (1989).
Modified atmosphere packaging of fruits and
vegetables. Critical Reviews in Food Science and
Nutrition. 28(1): 1-30.
Apai W., Sardsud V., Boonprasom P. & Sardsud U. (2009).
Effects of chitosan and citric acid on pericarp
browning and polyphenol oxidase activity of longan
Khan M. R., Sripethdee C., Chinsirikul W., Sane A. &
Chonhenchob V. (2016). Effects of film permeability
on reducing pericarp browning, preventing postharvest
decay and extending shelf life of modified atmosphere-
retail packaged longan fruits. International Journal of
Food Science and Technology. 51(8): 1925-1931.
fruit. Songklanakarin Journal of Science
&
Technology. 31(6): 621-628.
Chamnan S., Varith J., Jaturonglumlert S., Klinkajorn P. &
Phimphimol J. (2019). The effect of packaging
materials on the quality of freshness of longan
fumigated with medium concentration-ozone gas.
Pertanika Journal of Science and Technology. 27: 159-
168.
Khan M. R., Suwanamornlert P., Leelaphiwat P.,
Chinsirikul W. & Chonhenchob V. (2017). Quality and
biochemical changes of longan (Dimocarpus longan
Lour cv. Daw) fruit under different controlled
atmosphere conditions. International Journal of Food
Science and Technology. 52(10): 2163-2170.
Chen M., Lin H., Zhang S., Lin Y., Chen Y. & Lin Y.
(2015). Effects of adenosine triphosphate (ATP)
treatment on postharvest physiology, quality and
storage behavior of longan fruit. Food and Bioprocess
Technology. 8(5): 971-982.
Li L., Li X.-H. & Ban Z.-J. (2010). A mathematical model
of the modified atmosphere packaging (MAP) system
for the gas transmission rate of fruit produce. Food
Technology and Biotechnology. 48(1): 71-78.
Chen S., Chen J., Hong Q. & Lin H. (2000). Current
situation and advances in post-harvest storage and
transportation technologies of longan fruit.
International Symposium on Litchi and Longan 558.
343-351.
I
Nguyen T. B. T., Ketsa S. & van Doorn W. G. (2004).
Effect of modified atmosphere packaging on chilling-
induced peel browning in banana. Postharvest Biology
and Technology. 31(3): 313-317.
Cheng Y., Liu L., Zhao G., Shen C., Yan H., Guan J. &
Yang K. (2015). The effects of modified atmosphere
packaging on core browning and the expression
patterns of PPO and PAL genes in ‘Yali’pears during
cold storage. LWT-Food Science and Technology.
60(2): 1243-1248.
Pesis E., Dvir O., Feygenberg O., Arie R. B., Ackerman M.
& Lichter A. (2002). Production of acetaldehyde and
ethanol during maturation and modified atmosphere
storage of litchi fruit. Postharvest Biology and
Technology. 26(2): 157-165.
Chumyam A., Shank L., Faiyue B., Uthaibutra J. &
Saengnil K. (2017). Effects of chlorine dioxide
fumigation on redox balancing potential of
antioxidative ascorbate-glutathione cycle in ‘Daw’
longan fruit during storage. Scientia Horticulturae.
222: 76-83.
Saengnil K., Chumyam A., Faiyue B. & Uthaibutra J.
(2014). Use of chlorine dioxide fumigation to alleviate
enzymatic browning of harvested ‘Daw’ longan
pericarp during storage under ambient conditions.
Postharvest Biology and Technology. 91: 49-56.
Sivakumar D. & Bautista-Baños S. (2014). A review on the
use of essential oils for postharvest decay control and
maintenance of fruit quality during storage. Crop
Protection. 64: 27-37.
Duan X., Zhang H., Zhang D., Sheng J., Lin H. & Jiang Y.
(2011). Role of hydroxyl radical in modification of cell
wall polysaccharides and aril breakdown during
senescence of harvested longan fruit. Food Chemistry.
Vietnam Journal of Agricultural Sciences
862
Nguyen Thi Bich Thuy & Nguyen Thi Hanh (2020)
Sivakumar D. & Korsten L. (2006). Influence of modified
atmosphere packaging and postharvest treatments on
quality retention of litchi cv. Mauritius. Postharvest
Biology and Technology. 41(2): 135-142.
physiological responses of two late-season sweet
cherry cultivars ‘Lapins’ and ‘Skeena’ to modified
atmosphere packaging (MAP) during simulated long
distance ocean shipping. Postharvest Biology and
Technology. 110: 1-8.
Tian S., Xu Y., Jiang A. & Gong Q. (2002). Physiological
and quality responses of longan fruit to high O2 or high
CO2 atmospheres in storage. Postharvest Biology and
Technology. 24(3): 335-340.
Wang Y. & Sugar D. (2013). Internal browning disorder
and fruit quality in modified atmosphere packaged
‘Bartlett’ pears during storage and transit. Postharvest
Biology and Technology. 83: 72-82.
Wang Y., Bai J. & Long L. E. (2015). Quality and
863
10 trang
11700
Free
Bạn đang xem tài liệu "Modified atmosphere packaging reduces pericarp browning and maintains the quality of "Huong Chi" longan fruit (Dimocarpus longan) pretreated with citric acid", để tải tài liệu gốc về máy hãy click vào nút Download ở trên
File đính kèm:
- modified_atmosphere_packaging_reduces_pericarp_browning_and.pdf
