TY - JOUR
T1 - Effect of hexanal vapour on longan fruit decay, quality and phenolic metabolism during cold storage
AU - Thavong, Porntip
AU - Archbold, Douglas D.
AU - Pankasemsuk, Tanachai
AU - Koslanund, Rumphan
PY - 2010/11
Y1 - 2010/11
N2 - The effects of postharvest treatment with hexanal vapour on longan fruit decay, quality, hexanal residue, phenolic compound content, and polyphenoloxidase (PPO) and peroxidase (POD) activities were studied during storage at 5 °C for 30 days. Hexanal exposure for 2 h at 900 μL L-1 before cold storage reduced the percentage of fruit with decay and was deemed the optimum treatment. Hexanal exposure resulted in a pericarp that was more reddish brown and less intense in colour. Hexanal residue in the pericarp and aril of fumigated fruit was several fold higher than that of nonfumigated fruit, although levels were low at the end of cold storage. Electrolyte leakage of pericarp increased during 5 °C storage and was further increased by hexanal exposure. Hexanal reduced pericarp phenolic content, and increased PPO and POD activities. Overall, use of hexanal vapour reduced postharvest disease of longan fruit but increased the likelihood of pericarp browning.
AB - The effects of postharvest treatment with hexanal vapour on longan fruit decay, quality, hexanal residue, phenolic compound content, and polyphenoloxidase (PPO) and peroxidase (POD) activities were studied during storage at 5 °C for 30 days. Hexanal exposure for 2 h at 900 μL L-1 before cold storage reduced the percentage of fruit with decay and was deemed the optimum treatment. Hexanal exposure resulted in a pericarp that was more reddish brown and less intense in colour. Hexanal residue in the pericarp and aril of fumigated fruit was several fold higher than that of nonfumigated fruit, although levels were low at the end of cold storage. Electrolyte leakage of pericarp increased during 5 °C storage and was further increased by hexanal exposure. Hexanal reduced pericarp phenolic content, and increased PPO and POD activities. Overall, use of hexanal vapour reduced postharvest disease of longan fruit but increased the likelihood of pericarp browning.
KW - Lasiodiplodia theobromae
KW - Natural volatile
KW - Peroxidase
KW - Polyphenoloxidase
KW - Postharvest
KW - Sta-fresh wax
UR - http://www.scopus.com/inward/record.url?scp=78349290821&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=78349290821&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2010.02401.x
DO - 10.1111/j.1365-2621.2010.02401.x
M3 - Article
AN - SCOPUS:78349290821
SN - 0950-5423
VL - 45
SP - 2313
EP - 2320
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 11
ER -