Effect of high carbondioxide pressure treatments on postharvest quality of longan 'Daw' fruit.

摘要

Effect of high CO₂ pressures on respiration, weight loss and pericarp browning of longan cv. Daw fruit was studied. The fruit, harvested at commercial maturity stage, were treated with high CO₂ pressures 1, 1.5 and 2 kg/cm2 for 1, 2 and 3 h then the fruit were stored at 10 degrees C with 85% RH for 15 days. Results revealed that the most effective treatment in reducing respiration rate (7.45%), weigh loss (15.15%) and pericarp browning score (lower then 3) was 2 kg/cm2 for 1 h.