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: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953766296&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49489 |
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| Institution: | Chiang Mai University |
| 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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