Deterioration model for the assessment of longan senescence and decay
The correlation of browning index (BI) to decay parameters was determined using total soluble solid content (TSS), ethanol and ethanol/TSS ratio. Longan fruits were harvested traditionally and compared with precooling technique. It was found that longan fruit, harvested without cooling, exhibited be...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-77953766296&partnerID=40&md5=3d51333a27c0bfcaf462a667b3db9ac7 http://cmuir.cmu.ac.th/handle/6653943832/380 |
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| Institution: | Chiang Mai University |
| Language: | English |
| Summary: | The correlation of browning index (BI) to decay parameters was determined using total soluble solid content (TSS), ethanol and ethanol/TSS ratio. Longan fruits were harvested traditionally and compared with precooling technique. It was found that longan fruit, harvested without cooling, exhibited better colour retention, and less off-flavour production. All parameters except TSS gave a good correlation with storage time. The relations of BI to ethanol and ethanol/TSS were also observed and high regression coefficients were also found (R2>0.80). The data all fitted well with linear regressions, thus giving the model to predict storage time of the longan fruit after harvest as: (D=2.14x-0.6, R2= 0.75) where x = BI×(E/T). |
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