Effects of High Concentration Ozone Gas Fumigation on the Quality and Shelf-life of Longan Fruit

被引：6
作者：
Chamnan, Saranyapak [1 ]
Varith, Jaturapatr [1 ]
Jaturonglumlert, Somkiat [1 ]
Phimphimol, Jakraphong [1 ]
Sujinda, Narathip [1 ]
机构：
[1] Maejo Univ, Fac Engn & Agroind, Chiang Mai 50290, Thailand
来源：
OZONE-SCIENCE & ENGINEERING | 2022年 / 44卷 / 01期
关键词：
High concentration ozone; longan; fumigation; quality; shelf-life extension; GASEOUS OZONE; CHLORINE DIOXIDE; PERICARP; DECAY; STORAGE; POPULATIONS; COMBINATION; EXPOSURE; WATER; ACID;
D O I：
10.1080/01919512.2021.1948387
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
The objective of this research was to study the effects of high concentration ozone (HCO) fumigation on the shelf-life of fresh longan. Longan was exposed to ozone gas at varying inlet concentrations of 4,000, 8,500, and 13,000 ppm with holding times of 5 and 15 min. Results showed that the longan exposed to ozone gas at 8,500 ppm for 5 min was considered a suitable treatment to extend shelf-life up to 35 days, which is 57% longer than the shelf-life of non-ozonated longan. The SEM revealed that the ozonated longan had less surface epidermal hairs than the non-ozonated longan.
引用
收藏
页码：105 / 116
页数：12
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