Deterioration model for the assessment of longan senescence and decay

• Main Authors: Sarana Sommano, Pilailuck Ittipunya, Pittaya Sruamsiri
• Format: Journal
• Published: 2018
• Subjects: Multidisciplinary
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953766296&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49489
• Institution: Chiang Mai University

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).