Effects of SO2 treatment on the overall quality of longan fruits (cv. Shixia) during cold storage

文献类型： 外文期刊

第一作者： Han, DM

作者： Han, DM;Wu, ZX;Ji, ZL

作者机构：

关键词： Dimocarpus longan Lour;shelf life;sulphur dioxide residues

期刊名称：PROCEEDINGS OF THE FIRST INTERNATIONAL SYMPOSIUM ON LITCHI AND LONGAN

ISSN： 0567-7572

年卷期： 2001 年 558 期

页码：

收录情况： SCI

摘要： The effect of SO2 treatment on the overall quality of longan fruit ('Shixia') during cold storage (4degreesC) was investigated. The results indicated that the content of anthocyanin in longan pericarp decreased and the fruit colour was improved after SO2 treatment. No obvious effect on fruit TSS and Vitamin C in the pulp was observed while the titratable acid content was increased. Most of the SO2 residue was located in the pericarp. Appropriate SO2 treatment lowered the SO2 residue level in the pulp to as low as 10mug/g. The eating quality was maintained during the early stage of storage and the shelf life was extended as compared with the control fruit. Fruit taste worsened and the shelf life shortened as the storage prolonged. SO2 treatment caused the pulp to partially redden during the later stage of storage.

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