Effectiveness of Novel Preservative Solutions for Longan (Dimocarpus longan Lour) Freshness by Coating

Abstract:

Novel preservation of longans treated by edible coating was researched in a double-blind test at room temperature. The 1/10, 1/15 dilutions of No.1 and No.2 compound preservative solutions respectively were used, and their preservative effect on longan was evaluated by sensory analysis. The results showed that the compound preservative solutions could keep the quality of longans effectively. The concentration of the preservative solutions was not the key factor for improving their fresh-keeping ability in the experimental range. The optimum formula of the preservative solution was No.1 compound preservative solution diluted in the ratio of 1:10.

• Periodical: Advanced Materials Research (Volume 1035)
• Pages: 194-197
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1035.194
• Online since: October 2014
• Authors: Heng Yuan Wu, Jian Xiong, Jun Ye*
• Keywords: Film Coating, Longan, Preservative Solution

References

[1] Chen J, Huang S, Lu W. Study on chitosan diguanidinylated coating preservation of longan and its antifungal activities [J]. Science and Technology of Food Industry, 2012, 33(18): 328-331.

[2] Zhang Z, Zeng D, Li G. Study of the volatile profile characteristics of longan during storage by a combination sampling method coupled with GC/MS [J]. Journal of the Science of Food and Agriculture, 2008, 88: 1035-1042.

DOI: 10.1002/jsfa.3185

[3] Hang D, Cai C, Wu Z. Postharvest physiology and storage property of Dimocarpus longan[J]. Guangdong Agricultural Sciences, 2012, 2: 25-27.

[4] Zhang H, Hu W, Pang X. Effect of Ice Temperature Technique and SO2 Releaser on Storage of Longan Fruits [J]. Acta Horticulturae Sinica, 2006, 33(6): 1325-1328.

[5] Douglas D. Archbold, Tanachai Pankasemsuk. Effect of hexanal vapour on longan fruit decay, quality and phenolic metabolism during cold storage [J]. International Journal of Food Science and Technology, 2010, 45: 2313-2320.

DOI: 10.1111/j.1365-2621.2010.02401.x

[6] Reyhan I Rkin, Metin Guldas. Chitosan coating of red table grapes and fresh-cut honey melons to inhibit Fusarium oxysporum growth [J]. Journal of Food Processing and Preservation, 2013, 17: 1-9.

DOI: 10.1111/jfpp.12170

[7] Peerzada R. Hussain, Raghuveer S. Meena, Mohd A. Dar. Carboxymethyl Cellulose Coating and Low-Dose Gamma Irradiation Improves Storage Quality and Shelf Life of Pear[J]. Journal of Food Science, 2010, 75 (9): 586-596.

DOI: 10.1111/j.1750-3841.2010.01868.x

[8] Liu J, Li B, Zhu B. Study on Properties and Aggregation Structures of Deacetylated Konjac Glucomannan/Chitosan Hydrochloride Absorbent Blend Gel Films [J]. Journal of Applied Polymer Science, 2009, 115(3): 1503-1509.

DOI: 10.1002/app.31123

[9] Kuorwel K. Kuorwel, Marlene J. Cran, Kees Sonneveld. Antimicrobial Activity of Biodegradable Polysaccharide and Protein-Based Films Containing Active Agents [J]. Journal of Food Science, 2011, 76(3): 90-102.

DOI: 10.1111/j.1750-3841.2011.02102.x

[10] Liu C, He C and Xie T. Research on Preservation of Synsepalum Dulcificum by Coatings [J]. Advanced Materials Research, 2011, 239-242: 2158-2162.

DOI: 10.4028/www.scientific.net/amr.239-242.2158

[11] Kong S, Yuan W, Yu M. Application of edible films in fresh fruit and vegetable[J]. China Food Additives, 2007, 01: 174-177.