Exposure to N2O delayed the onset of peel browning in longkong

Postharvest, poscosecha, postcosecha, Lansium, browning, nitrous oxide, short term exposure, longkong fruit Longkong (Aglaia dookkoo Griff, syn. Lansium domesticum), a famous tropical fruit of Southeast Asia, has a very short postharvest life due to rapid peel-browning. The effect of nitrous oxide (N2O) treatment on peel browning of fruit after harvest was investigated. Longkong fruit was exposed to 90% N2O for 0 (control), 3 and 6 h and then stored at 13?C and 90% RH. The results showed that exposure to N2O delayed the onset of peel browning. Treatment with N2O for 3 and 6 h significantly delayed the increase in browning index comparing to the control. This result correlated with the higher L value (lightness index) of treated fruit than that of untreated control. Peel pH of treated and untreated fruit did not significantly differ. Among the treatments, 90% N2O for 3 h was the most effective against browning. ? Original title, list of authors, and sources:INHIBITION OF BROWNING IN LONGKONG FRUIT BY SHORT TERM EXPOSURE TO NITROUS OXIDE (N2O)I. Lichanporn, C. Techavuthiporn, S. KanlayanaratActa Hort. (ISHS) 989:69-72 The picture is by cookasianfood.com