Effects of preservation temperature on the quality of Hung Yen longan fruits

Abstract

The purpose of this study was to choose the appropriate temperature for postharvest storage of Hung Yen longan fruits. The fruits were firstly harvested, cleaned, and dried. After that longans were packaged in a PE bag with holes and stored under cold temperatures of 5.0, 7.5, 10 and 12.5^oC (±0.5^oC). A survey was conducted for quality indicators such as weight loss, total soluble solids, total organic acids, total polyphenol, polyphenoloxydase, and peroxidase activity. The results showed that, at 10^oC, Hung Yen longans can be preserved for 20 days and still maintain their good quality. Specifically, the natural weight loss was 10.64%; the rate of fruit drop and rot was 1.57 and 1.48%, respectively. Total soluble solids, organic acids, and polyphenol content were 17.7^oBx, 0.52%, and 126 µg GAE/ml, respectively.