ABSTRACT

The objective of this research was to study the effects of high concentration ozone (HCO) fumigation on the shelf-life of fresh longan. Longan was exposed to ozone gas at varying inlet concentrations of 4,000, 8,500, and 13,000 ppm with holding times of 5 and 15 min. Results showed that the longan exposed to ozone gas at 8,500 ppm for 5 min was considered a suitable treatment to extend shelf-life up to 35 days, which is 57% longer than the shelf-life of non-ozonated longan. The SEM revealed that the ozonated longan had less surface epidermal hairs than the non-ozonated longan.

中文翻译：

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高浓度臭氧气体熏蒸对龙眼果实品质及保质期的影响

摘要

本研究的目的是研究高浓度臭氧 (HCO) 熏蒸对新鲜龙眼保质期的影响。龙眼在 4,000、8,500 和 13,000 ppm 的不同入口浓度下暴露于臭氧气体，保持时间为 5 分钟和 15 分钟。结果表明，龙眼暴露在 8,500 ppm 的臭氧气体中 5 分钟被认为是延长保质期长达 35 天的合适处理，这比非臭氧化龙眼的保质期长 57%。扫描电镜显示，臭氧化龙眼的表面表皮毛发少于非臭氧化龙眼。