Comparison of Postharvest Quality and Storability of Different Longan Varieties
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Abstract:
The quality of 14 varieties of longan fruits (‘Guangzao’, ‘Dongguan Daguo’, ‘Shixia’, ‘Luosanmu’, ‘Gushan No.2’, ‘Lvzhu’, ‘Shuiyan’, ‘Jidanben’, ‘Cihezhong’, ‘Fuyan’, ‘Shuangmamu’, ‘Dongbi’, ‘Chuliang’ and ‘Fengliduo’) at mature stage, and their storabilities under room temperature (25 ℃) and low temperature (4 ℃) conditions were studied. The results showed that 14 varieties of longan can be devided into big, middle and small fruits by its single fruit weight. ‘Chuliang’, ’Shuangmamu’, ‘Cihezhong’, ‘Luosanmu’, ‘Dongbi’ and ‘Fuyan’ belong to big fruits and the single fruit weight is more than 10 g; ‘Dongguan Daguo’, ‘Gushan No.2’, ‘Lvzhu’ and ‘Shuiyan’ belong to middle fruits and the single fruit weight is among 8~10 g; the other varieties belong to small fruits and the single fruit weight is less than 8 g. Among these varieties, ‘Chuliang’ has the largest single fruit weight, with a fruit shape index bigger than 1.05 and an edible rate more than 70%, showing a good fruit quality. The 14 varieties are classified into the high storability, the low storability and the middle storability based on their storabilities at normal and low temperatures. Among 14 varieties, ‘Fuyan’ is one of the varieties of the low storability. ‘Fuyan’ fruit has the thinnest pericarp thickness, lower contents of TSS and Vc in aril, and higher mass loss rate, pericarp browning index and aril breakdown index during storage. ‘Shixia’ is one of the varieties of the high storability. ‘Shixia’ fruit has the smaller fruit size, lower mass loss rate and pericarp browning index, and higher contents of TSS and Vc in aril during storage.
