Minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. DAW by SO2 treatment under cold storage conditions

The effects of sulphur dioxide, in combination with, storage temperatures on postharvest decay, pericarp browning and physiological ultrastructure changed of the Longan fruit cv. daw were studied. The treatment of fresh the Longan fruit with SO2 fumigation combined with the suitable storage conditio...

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Main Authors: Wilasinee Chitbanchong, Vicha Sardsud, Kanda Whangchai, Rumphan Koslanund, Pitipong Thobunluepop
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/48738
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-487382018-08-16T01:56:54Z Minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. DAW by SO2 treatment under cold storage conditions Wilasinee Chitbanchong Vicha Sardsud Kanda Whangchai Rumphan Koslanund Pitipong Thobunluepop Agricultural and Biological Sciences The effects of sulphur dioxide, in combination with, storage temperatures on postharvest decay, pericarp browning and physiological ultrastructure changed of the Longan fruit cv. daw were studied. The treatment of fresh the Longan fruit with SO2 fumigation combined with the suitable storage condition improved the overall the Longan fruit quality, especially on inner and outer peel tissue and aril color than no SO2 treatment, while no SO2 treatment showed the dark color of inner and outer peel of the Longan fruit was appeared, this was correlated with the increasing of polyphenol oxidase (PPO) activity. Moreover, the main factor affected Longan fruits quality was storage duration, the increasing of weight loss, pH value of both peel and aril, PPO activity, especially on the changing of dark-red color of peel was observed after long term of storage. However, the sulphite residues could detect immediately after SO2 treatment in all part of the Longan fruit, especially on peel tissue, but the residues was significantly decreased along the storage durations. On the other hand, Scanning Electron Microscope (SEM) evaluation found that the surface cracking was also impair the physiological function of the cuticle and increasing water permeability, which may cause water soaking at the inner side of the peel. The injured cell would accelerate the oxidation of phenolic substances and the oxidative products resulted in dark color of inner and outer peel. Therefore, the combination sulphur dioxide fumigation with controlling the optimum of storage temperature could control of postharvest decay and browning. © 2009 Academic Joumals Inc. 2018-08-16T01:56:54Z 2018-08-16T01:56:54Z 2009-12-01 Journal 18164897 2-s2.0-77949543975 10.3923/ijar.2009.349.361 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77949543975&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48738
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Wilasinee Chitbanchong
Vicha Sardsud
Kanda Whangchai
Rumphan Koslanund
Pitipong Thobunluepop
Minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. DAW by SO2 treatment under cold storage conditions
description The effects of sulphur dioxide, in combination with, storage temperatures on postharvest decay, pericarp browning and physiological ultrastructure changed of the Longan fruit cv. daw were studied. The treatment of fresh the Longan fruit with SO2 fumigation combined with the suitable storage condition improved the overall the Longan fruit quality, especially on inner and outer peel tissue and aril color than no SO2 treatment, while no SO2 treatment showed the dark color of inner and outer peel of the Longan fruit was appeared, this was correlated with the increasing of polyphenol oxidase (PPO) activity. Moreover, the main factor affected Longan fruits quality was storage duration, the increasing of weight loss, pH value of both peel and aril, PPO activity, especially on the changing of dark-red color of peel was observed after long term of storage. However, the sulphite residues could detect immediately after SO2 treatment in all part of the Longan fruit, especially on peel tissue, but the residues was significantly decreased along the storage durations. On the other hand, Scanning Electron Microscope (SEM) evaluation found that the surface cracking was also impair the physiological function of the cuticle and increasing water permeability, which may cause water soaking at the inner side of the peel. The injured cell would accelerate the oxidation of phenolic substances and the oxidative products resulted in dark color of inner and outer peel. Therefore, the combination sulphur dioxide fumigation with controlling the optimum of storage temperature could control of postharvest decay and browning. © 2009 Academic Joumals Inc.
format Journal
author Wilasinee Chitbanchong
Vicha Sardsud
Kanda Whangchai
Rumphan Koslanund
Pitipong Thobunluepop
author_facet Wilasinee Chitbanchong
Vicha Sardsud
Kanda Whangchai
Rumphan Koslanund
Pitipong Thobunluepop
author_sort Wilasinee Chitbanchong
title Minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. DAW by SO2 treatment under cold storage conditions
title_short Minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. DAW by SO2 treatment under cold storage conditions
title_full Minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. DAW by SO2 treatment under cold storage conditions
title_fullStr Minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. DAW by SO2 treatment under cold storage conditions
title_full_unstemmed Minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. DAW by SO2 treatment under cold storage conditions
title_sort minimally of polyphenol oxidase activity and controlling of rotting and browning of longan fruits cv. daw by so2 treatment under cold storage conditions
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77949543975&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/48738
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