Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO fumigation.

BACKGROUND

Longan fruit is a rich source of bioactive compounds; however, enzymatic browning of pericarp and microbial decay have limited its postharvest life. SO has widely been used to overcome these limitations; however, due to safety and regulatory concerns, alternative means should be identified. In this study, antioxidant and antimicrobial properties of thymol (TH) essential oil were investigated against the enzymatic browning and decay of longan fruit.

METHODS

Fruits were coated with TH (4%) for 5 min, sealed in polyethylene (PE) packages and stored at 4 °C for 42 d. Fruits immersed in distilled water (DW) and stored in PE were used as control.

RESULTS

TH extended the postharvest life of longan to 42 d than 28 d in DW. TH residues decreased from 142 to 11.17 mg kg, while no residues were found at day 42. TH significantly ( ≤ 0.05) reduced the respiration rate, inhibited polyphenol oxidase (PPO) and peroxidase (POD) enzyme activities, sustained high phenols/flavonoids and prevented pericarp browning (BI) than DW. TH also effectively ( ≤ 0.05) maintained the color values, firmness of peel and aril, total soluble solids (TSS), titratable acidity (TA), inhibited decay incidence (DI) and resulted in lower ethanol content than DW. BI as a function of pericarp pH was highly correlated; pH and BI ( = 0. 97), with PPO ( = 0.93) and with water loss ( = 0.99). A high coefficient of correlation of BI was found with the pericarp pH, enzymes, phenolic, water loss and decay incidence with ethanol. TH could be the best alternative to SO and other synthetic preservatives.