Effects of low temperatures at 1 and 5 deg C on quality of 'E-dor' longans [Euphoria longana]
1991
Brinda Sunhachawee
'E-dor' longans were stored at 1 deg C, a fruit fly disinfestation temperature and at 5 deg C, a recommended storage temperature, for 5, 10, 15 and 20 days. The peel of some longans became darker and the pulp color turned yellow at longer storage time at both temperatures. Weight loss, soluble solids, ascorbic acid content, flavor and flesh firmness of longan stored at both temperatures changed slightly and similarly. After removing the fruit to room temperatures, about 30 % of fruit previously stored at both temperatures were covered with molds on the peel. Fruit quality once transferred to room temperature was better than at low temperature in terms of flavor and soluble solids content. However, fruit firmness, ascorbic acid content, weight loss decreased slightly at both temperatures.
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