Effects of ozone fumigation on shelf life and sulfur dioxide residues of longan fruit

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Published: Mar 15, 2021
Keywords:
Longan fruit Ozone fumigation Sulfur dioxide

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Likhittragulrung, S.
Postharvest Technology Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand; Office of Agricultural Research and Development region 1, Chiang Mai, Thailand
Pankasemsuk, T.
Postharvest Technology Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand; Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand; International College of Digital Innovation, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand; Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, Thailand
Whangchai, K.
Postharvest Technology Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand; Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand

Abstract

The result of reducing SO2 by O3 fumigation found that O3 fumigation for 120 min. before SO2 fumigation at the concentrations of 1.2%, 1.0% and SO2 commercial prevented pericarp browning for 42 days, while SO2 commercial treatment was 35 days. The usages of O3 prior to SO2 or SO2 prior to O3 fumigation did not reflect significant differences from the SO2 fumigation in commercial practice. For the prolonged shelf life, it was found that O3 fumigation for 120 min. prior to SO2 1.2% application extended shelf life for 28 days compared with commercial SO2 fumigation of 21 days. This study showed that SO2 at the concentration of 1.0 and 1.2% fumigation made the SO2 residue in longan flesh lower than 50 mg/kg which it recommended that SO2 residue was decreased by the storage time

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How to Cite
Likhittragulrung, S., Pankasemsuk, T., & Whangchai, K. (2021). Effects of ozone fumigation on shelf life and sulfur dioxide residues of longan fruit. International Journal of Agricultural Technology, 17(2), 545–556. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/5995
Issue
Vol. 17 No. 2 (2021): March
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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