Effects of Vacuum Packaging on Postharvest Longan Fruit Quality

Abstract

Abstract: Longan fruit (Dimocarpus Longan Lour. cvs Shixia) were stored at 25℃ by simple packaging and vacuum packagingto determine the effects of packaging on fruits storage quality during storage. The results indicated that vacuum packaginginhibited the pericarp PPO activity, the increasing of conductivity and decreasing of phenol concentration, prevented pericarpbrowning and decreased fruit decay in comparison with the simple packaging. The longan has been kept well storage quality suchas higher concentration of total soluble solid, total acidity and VC by the vacuum packaging, which also prolonged storage life from3.50 to 7.12.

Key words: longan, vacuum packaging, storage quality

YOU Yan-Li, SU Xin-Guo, JIANG Yue-Ming, LI Yue-Biao, LIN Wen-Bin, SUN Ying. Effects of Vacuum Packaging on Postharvest Longan Fruit Quality[J]. FOOD SCIENCE, 2004, 25(10): 327-331.

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Effects of Vacuum Packaging on Postharvest Longan Fruit Quality

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