11 research outputs found
Effects of fluridone or 1-naphthaleneacetic acid on fruit drop and quality of longkong fruit after harvest
Two abscission zones proximal to Lansium domesticum fruit: one more sensitive to exogenous ethylene than the other
Fruit drop at the junction between the calyx and fruit of longkong (Lansium domesticum Corr.) does not depend on ethylene or the induction of cell wall degrading enzymes
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