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Journal of Food Quality
Volume 2017 (2017), Article ID 5454263, 11 pages
Research Article

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Malaysia
2Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Malaysia
3Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Malaysia

Correspondence should be addressed to Ola Lasekan

Received 7 June 2017; Revised 18 August 2017; Accepted 5 September 2017; Published 8 October 2017

Academic Editor: Alejandro Hernández

Copyright © 2017 Mee Gie Lin et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study compared the effect of application of edible coating on or before ultraviolet treatment on postharvest longan fruits. The treated longan fruits were examined for weight loss, respiration rate, surface color changes, enzymatic activities (PPO, POD, and PAL), and total phenolic contents throughout the 7 storage days at ambient temperature. In addition, coat homogeneity was examined and cell structure of longan flesh at the end of storage was observed. The results showed that when UV was applied before coating (i.e., chitosan or carrageenan), it had relatively lower PPO and PAL activities and retained higher TPC in longan pericarp. However, the changes in enzymatic activities did not affect the surface lightness and browning index as they were more influenced by the type of coating, in which combination treatments with carrageenan showed higher surface lightness and lower browning index compared to treatment combinations containing chitosan. However, when UV treatment preceded coating, the combinations of UV plus chitosan coating produced lower PPO and PAL activities and retained better cell structure with less damage than the combinations of UV plus carrageenan coating. UV plus carrageenan coating showed relatively higher weight loss and respiration rate, with cell structure exhibiting bigger intercellular spaces at the end of storage. Therefore, application of UV treatment followed by chitosan coating was found to be the best treatment combination for controlling enzymatic activities and reducing senescence rate of longan fruits.