17 research outputs found
Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning
The effect of calcium carbonate (CaCO3)-nanoparticle-longkong peel extract (LPE) coating on quality and browning of longkong
after harvesting were evaluated. Edible coating (carrageenan) was used as a component of 1 mM CaCO3 and 2.00 mg LPE.
Longkongs were coated with 0 (control), 1 and 2% carrageenan and storing them at 13°C and 90-95% RH for 14 days.
Longkong were analyzed for changes in browning pigment, L* value, pH, total phenolic content, polyphenol oxidase (PPO)
and total sugar. The results showed longkong coating with 1 and 2% carrageenan (CGN) lower browning pigment, which
correlated with a decrease in PPO and total phenolic content than control. However, longkong coating with 1% CGN delayed
browning more than longkong coating 2% CGN during ten days of storage. While the sugar was significantly higher in
control compared to 1 and 2% CGN. Longkong treated with 1 and 2% CGN showed no significantly a decrease in pH when
compared to the control fruit
Enhanced survival of probiotics by encapsulation with plant extracts during foam-mat drying and under simulated gastrointestinal conditions
Survival of probiotic bacteria, Pediococcus pentosaceus ARG-MG12 encapsulated in sodium alginate beads with different plant extracts (onion, soybean, and lotus root) were tested under simulated gastrointestinal conditions compared with free cells. Encapsulated P. pentosaceus ARG-MG12 in sodium alginate solution with onion and soybean extracts revealed the highest survival under bile salt. The survival increased proportionately with increasing extracts concentrations.
Microencapsulation enhanced acidic survival of all probiotic strains compared to free cells. P. pentosaceus ARG-MG12 coencapsulated with 3% soybean extracts showed the highest survival of 9.98 log CFU/mL (p < 0.05) after bile salt exposure
for 3 hr, while the control including microencapsulated cells without extracts exhibited 8.66 log CFU/mL of survival. Alginate
coating of the soybean extracts co-encapsulated probiotic increased survival during foam-mat drying at 70°C to 98.39%
compared to that of uncoated which showed 87.55% survival. Co-encapsulated P. pentosaceus ARG-MG12 stored in hard
gelatin capsule and aluminium foil bag at 8°C for eight weeks showed higher survival than room temperature
Effects of fluridone or 1-naphthaleneacetic acid on fruit drop and quality of longkong fruit after harvest
Postharvest physiology and handling of longkong fruit: A review
Introduction. Longkong fruit has a high economic value in South-East Asia,
especially in Thailand. It has unique nutritional and organoleptic characteristics that
contribute to fruit exports to numerous countries. Research issues. However,
severe pericarp browning, fruit drop, moisture loss, off-flavor and chilling injury are
the predominant problems in harvested longkong fruit during handling and storage.
Temperature (low and high) and environmental conditions are the key factors that cause the
majority of quality losses in longkong fruit, followed by postharvest decay. The
postharvest handling of longkong fruit aims to prolong its quality and value, but it is
not yet adequately developed and, as a result, several processing issues are still common.
Investigated research areas. Optimal storage conditions, modified
atmosphere packaging, chemical dipping and fumigation technology are widely applied to
control longkong fruit postharvest losses. Although there have been numerous studies
carried out on longkong fruit in the last decade, they were carried out in various
countries and several languages. The present review attempts to summarise some of the most
significant findings that involve fruit ripening and postharvest storage; in particular,
the different treatments developed to extend the shelf life of longkong fruit