The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits
Table 4
The effect of different UV-C and edible coating combinations and sequences (together with control) on the TPC and enzymatic activities (PPO, POD, and PAL) of longan fruit pericarp and pulp.
Treatment
CAR + UV
CHI + UV
UV + CAR
UV + CHI
Control
Day
Longan pericarp
0
PP
124.87 ± 4.74
125.33 ± 5.03
125.40 ± 2.78
113.80 ± 1.91
131.07 ± 1.94
3
136.00 ± 1.56
134.60 ± 0.40
126.33 ± 2.20
122.33+2.05
162.07 ± 2.57
5
154.33 ± 2.37
157.73 ± 1.01
152.07 ± 1.67
142.47 ± 0.46
178.80 ± 0.92
7
168.13 ± 2.61
163.87 ± 2.16
160.87 ± 0.31
163.33 ± 0.70
—
0
PO
20.31 ± 2.17
19.93 ± 2.08
18.99 ± 2.13
20.71 ± 1.85
23.82 ± 1.86
3
21.27 ± 2.38
22.49 ± 2.78
23.37 ± 2.94
21.03 ± 1.43
31.23 ± 3.94
5
20.27 ± 2.38
21.91 ± 0.92
22.27 ± 3.47
23.00 ± 0.79
39.33 ± 1.93
7
22.15 ± 1.50
23.59 ± 2.42
22.57 ± 1.93
23.91 ± 0.31
—
0
PA
21.85 ± 1.36
20.90 ± 0.47
22.23 ± 1.44
22.04 ± 1.03
25.57 ± 0.53
3
23.41 ± 1.61
23.69 ± 1.43
23.64 ± 0.26
23.48 ± 1.19
26.22 ± 0.45
5
28.88 ± 0.66
23.91 ± 0.45
26.93 ± 1.39
23.87 ± 0.81
21.43 ± 0.38
7
30.98 ± 0.85
25.38 ± 1.29
27.83 ± 1.40
23.99 ± 1.30
—
0
TP
4.37 ± 0.01
4.37 ± 0.11
4.67 ± 0.06
4.55 ± 0.09
4.17 ± 0.10
3
4.47 ± 0.05
4.42 ± 0.03
5.00 ± 0.07
4.71 ± 0.15
3.93 ± 0.13
5
3.98 ± 0.11
3.84 ± 0.10
4.20 ± 0.14
3.89 ± 0.11
3.00 ± 0.13
7
3.28 ± 0.10
3.04 ± 0.06
3.87 ± 0.0
3.45 ± 0.16
—
LONGAN PULP
0
PP
28.33 ± 3.08
30.93 ± 1.50
27.73 ± 3.84
24.20 ± 1.56
28.16 ± 1.12
3
29.93 ± 0.42
32.20 ± 0.72
28.87 ± 1.29
29.20 ± 0.53
33.12 ± 1.05
5
45.13 ± 1.85
42.73 ± 0.99
42.27 ± 0.92
36.53 ± 2.57
37.65 ± 1.44
7
38.80 ± 5.17
42.87 ± 5.60
37.20 ± 5.44
34.20 ± 2.82
—
0
PO
0.10 ± 0.00
0.11 ± 0.01
0.09 ± 0.01
0.09 ± 0.01
0.17 ± 0.03
3
0.11 ± 0.01
0.13 ± 0.01
0.10 ± 0.02
0.11 ± 0.01
0.27 ± 0.03
5
0.13 ± 0.01
0.13 ± 0.01
0.11 ± 0.01
0.12 ± 0.02
0.37 ± 0.03
7
0.19 ± 0.03
0.19 ± 0.03
0.13 ± 0.01
0.15 ± 0.01
—
0
PA
2.42 ± 0.11
2.50 ± 0.11
2.38 ± 0.14
2.43 ± 0.20
2.77 ± 0.13
3
2.49 ± 0.48
2.53 ± 0.46
2.38 ± 0.12
2.51 ± 0.22
2.77 ± 0.21
5
2.49 ± 0.29
2.51 ± 0.05
2.55 ± 0.30
2.53 ± 0.29
2.77 ± 0.24
7
2.95 ± 0.19
2.81 ± 0.08
2.87 ± 0.18
2.81 ± 0.34
—
0
TP
0.72 ± 0.02
0.75 ± 0.02
0.74 ± 0.03
0.74 ± 0.01
0.67 ± 0.05
3
0.82 ± 0.05
0.81 ± 0.03
0.83 ± 0.05
0.80 ± 0.07
0.78 ± 0.04
5
0.81 ± 0.05
0.81 ± 0.02
0.86 ± 0.04
0.81 ± 0.03
0.81 ± 0.02
7
0.88 ± 0.01
0.85 ± 0.05
0.90 ± 0.02
0.88 ± 0.03
—
Different lowercase letter indicates significant difference at in each storage day within PPO, POD, PAL, or TPC in longan fruit pericarp or pulp; different uppercase letter indicates significant difference at in each treatment within PPO, POD, PAL, or TPC in longan fruit pericarp or pulp; : activity (U/g fw); : content (mg/g GAE fw); CAR: carrageenan; CHI: chitosan; UV: ultraviolet-treated; PPO: polyphenol oxidase; POD: peroxidase; PAL: phenylalanine ammonia lyase; TPC: total phenolic content; control: fruits not subjected to coating or UV irradiation.
