Effects of combinations between heat treatment and citrex dip on quality and storage of “tieu da bo” Longan fruit
Main Article Content
Abstract
The study was conducted on a survey of influential factors, including temperature and heat treatment time (45 ÷ 49oC in 2-6 minutes); the effect of citrex solution's pH and soaking time (pH = 3.1 ÷ 3.5 in 2 ÷ 6 min) on the quality and storage capacity of “tieu da bo” longan fruits during cold storage at 5°C. Research results showed that the fruits quality could be preserved up to 28 days when they were treated post-harvesting by combination of soaking in 47°C water for 4 minutes, followed by 0.5% citrex solution (pH 3.3) for 2 minutes and stored in PP bags at 5°C.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Keywords
“tieu da bo” longan, post-harvest preservation, heat treatment, citrex
References
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