Effect of High Temperature on Reduction of Chilling Injury of Longan Fruit cv. Daw

Abstract

Effect of hot water on the reduction of chilling injury of longan fruit cv. Daw was studied. The fruits were dipped into hot water at 40, 45 and 50 °C for 5 minutes and stored at 1 °C for 5 days.     The results showed that the chilling injury of longan fruit could not be reduced by hot water dipping. The hot water at 50 °C caused the outer and inner peel color became dark. The electrolyte leakage of longan skin and flesh were 17.47% and 49.01% respectively. Weight loss was 5.14% and hot water treatment has no effect on disease incidence aroma and flavor of longan.