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

ABSTRACT

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.

KEYWORDS:

• High concentration ozone
• longan
• fumigation
• quality
• shelf-life extension

Acknowledgments

This research was supported by the Food Engineering Program, Faculty of Engineering and Agro-industry, Maejo University, Chiang Mai, Thailand. Grateful thank is extended to Assistant Professor Dr Kanda Whangchai at the Department of Biology, Faculty of Science, Chiang Mai University, Thailand, for ozone reference calibration.