Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit

The effects of ozone, in combination with citric, ascorbic and oxalic acid, on postharvest decay and pericarp browning of longan fruit cv. "Daw" were studied. Fruits were exposed to ozone at a concentration of 200 μl l-1 for 0 (control), 15, 30, 60 and 120 min; then stored at a 25 °C. Expo...

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Main Authors: Whangchai K., Saengnil K., Uthaibutra J.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-33744510305&partnerID=40&md5=1677affc3f49e76da5e636d80ed92a4e
http://cmuir.cmu.ac.th/handle/6653943832/5104
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-51042014-08-30T02:56:09Z Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit Whangchai K. Saengnil K. Uthaibutra J. The effects of ozone, in combination with citric, ascorbic and oxalic acid, on postharvest decay and pericarp browning of longan fruit cv. "Daw" were studied. Fruits were exposed to ozone at a concentration of 200 μl l-1 for 0 (control), 15, 30, 60 and 120 min; then stored at a 25 °C. Exposing fruits to ozone for 60 and 120 min significantly reduced the microorganism population on the longan fruit surfaces immediately after fumigation and for 3 d in storage. However, when exposure time was increased to 120 min, disease incidence increased. In a second experiment, longan fruits were dipped in citric, ascorbic and oxalic acid solutions at concentrations of 0%, 5% and 10% w/v. Oxalic acid at 5% was a more potent anti-browning agent compared with other acids. Fruit treated with ozone in combination with oxalic or citric acid had less browning and a reduction of polyphenol oxidase. Therefore, ozone in combination with oxalic or citric acid could be a partial alternative to sulphur dioxide fumigation as a control of postharvest decay and browning. © 2005 Elsevier Ltd. All rights reserved. 2014-08-30T02:56:09Z 2014-08-30T02:56:09Z 2006 Article 02612194 10.1016/j.cropro.2005.11.003 CRPTD http://www.scopus.com/inward/record.url?eid=2-s2.0-33744510305&partnerID=40&md5=1677affc3f49e76da5e636d80ed92a4e http://cmuir.cmu.ac.th/handle/6653943832/5104 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description The effects of ozone, in combination with citric, ascorbic and oxalic acid, on postharvest decay and pericarp browning of longan fruit cv. "Daw" were studied. Fruits were exposed to ozone at a concentration of 200 μl l-1 for 0 (control), 15, 30, 60 and 120 min; then stored at a 25 °C. Exposing fruits to ozone for 60 and 120 min significantly reduced the microorganism population on the longan fruit surfaces immediately after fumigation and for 3 d in storage. However, when exposure time was increased to 120 min, disease incidence increased. In a second experiment, longan fruits were dipped in citric, ascorbic and oxalic acid solutions at concentrations of 0%, 5% and 10% w/v. Oxalic acid at 5% was a more potent anti-browning agent compared with other acids. Fruit treated with ozone in combination with oxalic or citric acid had less browning and a reduction of polyphenol oxidase. Therefore, ozone in combination with oxalic or citric acid could be a partial alternative to sulphur dioxide fumigation as a control of postharvest decay and browning. © 2005 Elsevier Ltd. All rights reserved.
format Article
author Whangchai K.
Saengnil K.
Uthaibutra J.
spellingShingle Whangchai K.
Saengnil K.
Uthaibutra J.
Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit
author_facet Whangchai K.
Saengnil K.
Uthaibutra J.
author_sort Whangchai K.
title Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit
title_short Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit
title_full Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit
title_fullStr Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit
title_full_unstemmed Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit
title_sort effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-33744510305&partnerID=40&md5=1677affc3f49e76da5e636d80ed92a4e
http://cmuir.cmu.ac.th/handle/6653943832/5104
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