Effect of Chitosan on Physical and Biochemical Changes of Longan After Harvest

Abstract

Longan fruits were harvested when they reach harvest maturity. After selecting for uniformity, separated fruits were dipped in chitosan solution with concentration of 1, 1.5 and 2% and were then air-dried. Twelve fruits were packed with perforated PE film and stored at 10^oC. The results revealed that coating longan with 2% chitosan could reduce water loss and maintain the color and content of total soluble solids of the fruit and delayed fruit rot development as compared to other chitosan concentrations. Sensory quality of these longan fruits was also maintained through a storage period of 20 days