STUDIES ON STORAGE OF LONGAN FRUITS
Lu Rongxin, Zhan Xuejiao, Wu Jinzhu, Zhuang Rongfu, Huang Weinan, Cai Longxiang and Huang Zbiming (Fujian Institute of Subtropical Botany, Xiamen 361006)
The effects of temperature,chemical preservative, gas component, package and packing method on the storability of longan fruits were investigated. The results showed that the differences in storability of fruits among longan varieties were marked, and the order of the storability was Quan-zhcubenWulonghingPuminganFuyanChikeShuizhang. The optimum temperature of storage for longan fruits was 3-4C. The effects of different preservatives on storage of longan fruits were compared. When FISB-1 and FISB-2 were applied, the longan fruits could be stored up to 40 days with normal colour, quality and flavour, and the percentage of good fruits attained 95% and 95.2%, respectively. The percentage of good fruits varied between 80,7%-86.5% with other preservatives, i. e. Secon-dary-buthyl-amids, Secondary-buthyl-amide + GA3, Bavistin, Thiophanate-methyl, Benzoic acid and Tecto (Thiabendazole, TBZ). The best result was obtained when longan fruits were stored in the package covered With polyathylene film under controlled atmosphcre. When O2 content was kept at 6%-8% and CO2 4%-6%, the storage life of fruits was prolonged and the fruit loss was reduced.