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Postharvest biology and handling of longan fruit (Dimocarpus longan Lour.).

Author(s) : JIANG Y., ZHANG Z., JOYCE D. C., et al.

Type of article: Article

Summary

The major factors reducing the storage life and marketability of longan fruit are microbial decay and pericarp browning. Low temperature storage at 1-5 °C is used to reduce decay, but has a only limited role in reducing pericarp browning. Moreover, the fruit deteriorate rapidly when removed from cold storage. Under refrigeration, longan fruit have a storage life of approximately 30 days. Pulp quality and disease development are generally stable during cold storage until fruit become visually unacceptable from pericarp browning. Sulfur dioxide fumigation has been the most effective postharvest treatment for pericarp browning in longan fruit, and is used extensively at present. However, there is increasing consumer and regulatory resistance to its use. Insect disinfestation has become increasingly important with expanding exports. Irradiation and heat treatments for insect disinfestation of longan fruit have been found to be alternatives to treatment with insecticides. Recent research has focused on reducing postharvest problems in order to produce light-coloured, chemical-free fruit without disease or insect infestation.

Details

  • Original title: Postharvest biology and handling of longan fruit (Dimocarpus longan Lour.).
  • Record ID : 2003-2416
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 26 - n. 3
  • Publication date: 2002/11

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