Study on the Browning of Dried Longan Flesh during Storage
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Abstract:
The browning processes of dried longan flesh stored for 30 d under different packaging conditions (vacuum and light-shielding) and at different temperatures (4 ℃, 25 ℃, and 37 ℃) were investigated in this study. Through analysis of the color changes during the storage period, the influence of these different factors on the storage performance of dried longan flesh was explored. The path analysis method was adopted to identify the main cause of browning during storage process, and the results showed that the factor with the most significant influence on color change was the storage temperature, followed by air and light. A higher storage temperature led to faster browning of dried longan flesh, and the presence of air and light could accelerate the color change to various degrees. The browning process of dried longan flesh during storage followed zero-order kinetics, which described the color change quantitatively. Analysis of the changes in content of vitamin C (Vc), total phenol, and 5-hydroxymethylfurfural (5-HMF) indicated that the main factors leading to the color change of dried longan flesh were the degradation of ascorbic acid and Maillard reaction.
