Effect of Oxalic Acid and Sucrose Fatty Acid Ester on the Postharvest Quality of Longan Fruit cv. Daw
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Abstract
Background and Objectives: Pericarp browning and water loss are primary postharvest problems that affect the qualities and shelf life of longan fruit. The objective of this research was to study the effects of oxalic acid (OA) and sucrose fatty acid ester (SFE) on the postharvest qualities of longan fruit cv. Daw.
Methodology: The experimental design was completely randomized design with 4 treatments: 7.5% OA, 1% SFE, 7.5% OA + 1% SFE (OA + SFE), and control (Tap water). Longan fruits were dipped for 5 minutes, then dried and stored at 5 °C.
Main Results: After being treated with OA, OA + SFE, and SFE, the pericarp color of the fruit was improved for its brightness and yellow color compared to the control fruit. The pericarp color of the control fruit turned brown quickly after storage, whereas fruit treated with OA, OA + SFE, and SFE maintained high values of L* (Lightness) and chroma. In addition, the pericarp browning was delayed after being treated with OA, OA + SFE, and SFE during storage. Fruit treated with SFE had high levels of fruit decay after 20 days of storage, whereas fruit treated with OA showed pericarp cracking when storage increased.
Conclusions: Longan fruit treated with OA + SFE was more effective in reducing weight loss, delayed pericarp color changes, pericarp browning, and fruit decay during storage at 5 °C for 25 days than other treatments.
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