Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite

Post-harvest exocarp browning is a major problem resulting in reduced shelf-life of longan fruits. The objective of this study was to evaluate the possibility of using sodium chlorite (SC) as an anti-browning agent for controlling enzymatic browning of harvested longan fruits during storage at ambie...

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Main Authors: Khunpon B., Uthaibutra J., Faiyue B., Saengnil K.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-80053092283&partnerID=40&md5=d4b9fb5108b2fcf3a295dea8a0a6d3f4
http://cmuir.cmu.ac.th/handle/6653943832/6465
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-64652014-08-30T03:24:15Z Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite Khunpon B. Uthaibutra J. Faiyue B. Saengnil K. Post-harvest exocarp browning is a major problem resulting in reduced shelf-life of longan fruits. The objective of this study was to evaluate the possibility of using sodium chlorite (SC) as an anti-browning agent for controlling enzymatic browning of harvested longan fruits during storage at ambient conditions. Longan fruits cv. Daw were dipped in 0.001%, 0.005%, 0.01%, and 0.05% SC (W/V) for 10 min. The fruits were packed in cardboard boxes and stored at 25±1 °C with a relative humidity of 82±5% for 72 h. Changes in browning index, colour parameter (L* and b* values), polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and total phenolic content were measured. The results showed that the fruits treated with SC had lower browning index, but higher L* (lightness) and b*(yellowness) values than those of the control group during storage for 48 h. SC at a concentration of 0.01% was the most effective in reducing exocarp browning. The application of SC reduced PPO and POD activities and delayed a decrease in the total phenolic content. The treatment with 0.01% and 0.05% SC had the lowest PPO and POD activities, and maintained the highest total phenolic content. It was concluded that an application of SC is an alternative method for reducing exocarp browning and maintaining quality of harvested longan fruits. 2014-08-30T03:24:15Z 2014-08-30T03:24:15Z 2011 Article 15131874 10.2306/scienceasia1513-1874.2011.37.234 http://www.scopus.com/inward/record.url?eid=2-s2.0-80053092283&partnerID=40&md5=d4b9fb5108b2fcf3a295dea8a0a6d3f4 http://cmuir.cmu.ac.th/handle/6653943832/6465 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description Post-harvest exocarp browning is a major problem resulting in reduced shelf-life of longan fruits. The objective of this study was to evaluate the possibility of using sodium chlorite (SC) as an anti-browning agent for controlling enzymatic browning of harvested longan fruits during storage at ambient conditions. Longan fruits cv. Daw were dipped in 0.001%, 0.005%, 0.01%, and 0.05% SC (W/V) for 10 min. The fruits were packed in cardboard boxes and stored at 25±1 °C with a relative humidity of 82±5% for 72 h. Changes in browning index, colour parameter (L* and b* values), polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and total phenolic content were measured. The results showed that the fruits treated with SC had lower browning index, but higher L* (lightness) and b*(yellowness) values than those of the control group during storage for 48 h. SC at a concentration of 0.01% was the most effective in reducing exocarp browning. The application of SC reduced PPO and POD activities and delayed a decrease in the total phenolic content. The treatment with 0.01% and 0.05% SC had the lowest PPO and POD activities, and maintained the highest total phenolic content. It was concluded that an application of SC is an alternative method for reducing exocarp browning and maintaining quality of harvested longan fruits.
format Article
author Khunpon B.
Uthaibutra J.
Faiyue B.
Saengnil K.
spellingShingle Khunpon B.
Uthaibutra J.
Faiyue B.
Saengnil K.
Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite
author_facet Khunpon B.
Uthaibutra J.
Faiyue B.
Saengnil K.
author_sort Khunpon B.
title Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite
title_short Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite
title_full Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite
title_fullStr Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite
title_full_unstemmed Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite
title_sort reduction of enzymatic browning of harvested 'daw' longan exocarp by sodium chlorite
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-80053092283&partnerID=40&md5=d4b9fb5108b2fcf3a295dea8a0a6d3f4
http://cmuir.cmu.ac.th/handle/6653943832/6465
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