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The Physiology of Longan Fruits in Storage

Pan Yishan; Cai Xiaodong; Shun Linan; Huang Zhenzhu and Yang Zhonggeng(Zhangzhou Agricultural Institute,Fujian Province 363000)  
Within certain period of storage,the contents of total sugar,reducing sugars and total soluble solids ofLongan fruits increased, with the decrease of the permeability of the pulp cells, and the flavor was improved。The ethylene production of Fuyan longan was only 2.31-3.91 nl·g ̄(-1)·h ̄(-1) during storage。No significanteffect of ethylene on the senesence of the fruit was noted.No climateric peak was observed in respiration,sothat,the longan fruit was preferred to be stored in cold storage rather than CA storage.Treatments withGreen Ⅰand Green Ⅱand packed with EVA film bags gave the best result.The rates of marketable Fuyanlongan fruits were 96.6%after 8 days' storage at 30±2℃;and 98.8%after 45 days' storage at 3-4℃;and99.5%and 98.0%after 183 and 366 days,storage quick frozened storage at-18℃.
【Fund】: 福建省科委资助
【CateGory Index】: S667.209.3
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