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Date Published: 26/06/2016
Online Published: 26/06/2016
Abstract Views: 119
Views PDF: 226
DOI: https://doi.org/10.52714/dthu.20.6.2016.362
Issue
No. 20 (2016): Part B - Natural Sciences
Section
Natural Sciences Issue
How to Cite
Phan, T. N. H., & Duong, T. C. N. (2016). Effects of combinations between heat treatment and citrex dip on quality and storage of “tieu da bo” Longan fruit. Dong Thap University Journal of Science, 20, 86-93. https://doi.org/10.52714/dthu.20.6.2016.362

Effects of combinations between heat treatment and citrex dip on quality and storage of “tieu da bo” Longan fruit

Thi Ngoc Hanh Phan, Thi Cam Nhung Duong

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.

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Creative Commons License

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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