Effects of ozone fumigation on shelf life and sulfur dioxide residues of longan fruit

Abstract

The result of reducing SO2 by O3 fumigation found that O3 fumigation for 120 min. before SO2 fumigation at the concentrations of 1.2%, 1.0% and SO2 commercial prevented pericarp browning for 42 days, while SO2 commercial treatment was 35 days. The usages of O3 prior to SO2 or SO2 prior to O3 fumigation did not reflect significant differences from the SO2 fumigation in commercial practice. For the prolonged shelf life, it was found that O3 fumigation for 120 min. prior to SO2 1.2% application extended shelf life for 28 days compared with commercial SO2 fumigation of 21 days. This study showed that SO2 at the concentration of 1.0 and 1.2% fumigation made the SO2 residue in longan flesh lower than 50 mg/kg which it recommended that SO2 residue was decreased by the storage time.