Effects of chemical pre-treatment methods combined with electron beam irradiation on the quality of “Edor” longan

Khanh Chu1, Nguyen Thi Ly2, Cao Van Chung2, Pham Thi Thu Hong2, Doan Binh2, Tran Hoa Truc3, Nguyen Tran Diem Ha3
1 s:56:"Research and Development Center for Radiation Technology";
2 Research and Development Center for Radiation Technology
3 HCMC University of Technology and Education

Main Article Content


Using electron beam (EB) radiation as a quarantine treatment when exporting fresh fruit is a development trend in the world. In this study, the effect of EB irradiation treatment in the quarantine dose (400 to 1000 Gy) on the quality of export "Edor" longan was investigated. Investigation of chemical pre - treatments measure combined with EB irradiation to decrease pericarp browning of longan has also been carried out. “Edor” longan were treated by SO2 fumigation or dipping in 1,5 N HCl solution for 20 min after EB irradiation at low quarantine dose (400 Gy). Untreated and non-irradiated fruits were used as control. That all were then stored assumed commercial conditions (25-26°C). The results showed that the treated samples delayed a decrease in the total phenolic content and had lower pericarp browning than control. In addition, the treated samples were no significantly difference in terms of weight loss, TSS, total acid content, vitamin C, ... compared with the control. In particular, the treated samples had delayed the degree of damage level due to rotting when extending shelf life up to 22 days compared the control (12 days). Therefore, the method of combining SO2 fumigation treatment with EB irradiation (400 Gy) can be used for quarantine treatment of export "Edor" longan; and treatment with 1,5 N HCl solution can be considered to replace the traditional SO2 fumigation method.

Article Details

Author Biographies

Nguyen Thi Ly, Research and Development Center for Radiation Technology

202A Street 11, Linh Xuan ward, Thu Duc City, Ho Chi Minh City

Cao Van Chung, Research and Development Center for Radiation Technology

202A Street 11, Linh Xuan ward, Thu Duc City, Ho Chi Minh City

Pham Thi Thu Hong, Research and Development Center for Radiation Technology

202A Street 11, Linh Xuan ward, Thu Duc City, Ho Chi Minh City

Doan Binh, Research and Development Center for Radiation Technology

202A Street 11, Linh Xuan ward, Thu Duc City, Ho Chi Minh City

Tran Hoa Truc, HCMC University of Technology and Education

01 Vo Van Ngan, Linh Chieu ward, Thu Duc City, Ho Chi Minh City

Nguyen Tran Diem Ha, HCMC University of Technology and Education

01 Vo Van Ngan, Linh Chieu ward, Thu Duc City, Ho Chi Minh City


[1]. Lin, Y., Chen, M., Lin, H., Lin, M., Hung, Y.C., Lin, Y., Chen, Y., Wang, H. and Ritenour, M.A. Phomopsis longanae-induced pericarp browning and disease development of longan fruit can be alleviated or aggravated by regulation of ATP-mediated membrane lipid metabolism. Food Chemistry, 269, pp.644-651, 2018.
[2]. Sun, J., Lin, H., Zhang, S., Lin, Y., Wang, H., Lin, M., Hung, Y.C. and Chen, Y. The roles of ROS production-scavenging system in Lasiodiplodia theobromae (Pat.) Griff. & Maubl. -induced pericarp browning and disease development of harvested longan fruit. Food Chemistry, 247, pp.16-22, 2018.
[3]. Han, D.M., Li, J.G., Pan, X.W., Li, R., Guo, D.L., Wu, Z.X. and Shuai, L. Recent advances in postharvest research on longan fruit. Acta Horticulturae, 1029, pp.325-330, 2014.
[4]. Li, H.Y. and Li, C.F. The early high quality and high production techniques for longan trees. South China Fruits, 28(6), pp.30-31, 1999.
[5]. Uthairatanakij, A., P. Jitareerat, S. Photchanachai, and P. Ieamtim. "Combined treatments of sulfur dioxide and polyethylene bags on the quality and disease incidence in gamma irradiated Longan fruit'Daw'." In VI International Postharvest Symposium 877, pp. 1489-1494, 2009.
[6]. Jiang, Y., Zhang, Z., Joyce, D.C. and Ketsa, S. Postharvest biology and handling of longan fruit (Dimocarpus longan Lour.). Postharvest Biology and technology, 26(3), pp.241-252, 2002.
[7]. Sing, C. T. "Sulfur dioxide fumigation in postharvest handling of fresh longan and lychee for export. [Conference paper]. " ACIAR Proceedings-Australian Centre for International Agricultural Research (Australia) (1994).
[8]. Lin, Hetong, Lin Yifen, Yihui Chen, Kong Xiangjia, and Zhang Junian. "Technologies of post-harvest handling and storage for longan fruits." In 2011 International conference on new technology of agricultural, pp. 758-763. IEEE, 2011.
[9]. Han, D.M., Wu, Z.X., Ji, Z.L. and Han, M. Effects of SO2 treatment on the oxidation and senescence of longan fruit. J. Fruit Sci, 16(1), pp.24-29, 1999.
[10]. Apai, W. Effects of fruit dipping in hydrochloric acid then rinsing in water on fruit decay and browning of longan fruit. Crop Protection, 29(10), pp.1184-1189, 2010.
[11]. Man, D.L. and Phong, N.V. Effect of chitosan concentration and dipping time in acid-chitosan coating solution on quality of “tieu da bo” longan fruitsduring cold storage. Van Hien University Journal of Science, 5(2), pp. 128-140, 2017.
[12]. Tran, D.T., Hertog, M. and Nicolai, B.M. Multi-response optimization of postharvest treatments to maintain quality of longan'Huong Chi'during cold storage. European Journal of Horticultural Science, 84(4), pp.226-236, 2019.
[13]. Likhittragulrung, S., Pankasemsuk, T., Whangchai, K., Apai, W. and Pattanapo, W. Study on the effects of longan fruit dipping in chlorine dioxide on pericarp browning and quality during cold storage. Geomate Journal, 18(68), pp.41-46, 2020.
[14]. Khunpon, B., Uthaibutra, J., Faiyue, B. and Saengnil, K. Reduction of enzymatic browning of harvested ‘Daw’longan exocarp by sodium chlorite. ScienceAsia, 37(3), pp.234-239, 2011.
[15]. Hallman, G.J. Phytosanitary measures to prevent the introduction of invasive species. Biological invasions, pp.367-384, 2007.
[16]. Ali, S., Khan, A.S., Malik, A.U., Anwar, R., Anjum, M.A., Nawaz, A., Shafique, M. and Naz, S. Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions. Food Chemistry, 350, p.129277, 2021.
[17]. Khan, A.S., Ahmad, N., Md, A.U. and Amjad, M. Cold Storage Influences the Postharvest Pericarp Browning and Quality of Litchi. International Journal of Agriculture & Biology, 14(3), pp.389-394, 2012.
[18]. AOAC. Titratable Acidity in Official Methods of Analysis, 13th edn. Washington, DC: Association of Official Agricultural Chemists. (1980).
[19]. ISO 6557/2. Fruits, vegetables and derived products. Determination of ascorbic acid content. Part 2. Routine methods. ISO, 1984.
[20]. Tang, Y.Y., He, X.M., Sun, J., Li, C.B., Li, L., Sheng, J.F., Xin, M., Li, Z.C., Zheng, F.J., Liu, G.M. and Li, J.M., 2019. Polyphenols and alkaloids in byproducts of longan fruits (Dimocarpus Longan Lour.) and their bioactivities. Molecules, 24(6), p.1186, 2019.
[21]. Lichter, A., Dvir, O., Rot, I., Akerman, M., Regev, R., Wiesblum, A., Fallik, E., Zauberman, G. and Fuchs, Y. Hot water brushing: an alternative method to SO2 fumigation for color retention of litchi fruits. Postharvest Biology and Technology, 18(3), pp.235-244, 2000.
[22]. Wu, Z., Han, D., Ji, Z. and Chen, W. Effect of sulphur dioxide treatment on enzymatic browning of longan pericarp during storage. Acta Horticulturae Sinica, 26, pp.91-95, 1999.
[23]. Fleuriet, A. and Billot, J. Fruit phenolics. CRC Press, Boca Raton, 378, 1990.
[24]. Queiroz, C., Mendes Lopes, M.L., Fialho, E. and Valente-Mesquita, V.L. Polyphenol oxidase: characteristics and mechanisms of browning control. Food reviews international, 24(4), pp.361-375, 2008.
[25]. Sivakumar, D., Regnier, T., Demoz, B. and Korsten, L. Effect of different post-harvest treatments on overall quality retention in litchi fruit during low temperature storage. The Journal of Horticultural Science and Biotechnology, 80(1), pp.32-38, 2005.
[26]. Yaman, Ö. and Bayoιndιrlι, L. Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food science and Technology, 35(2), pp.146-150, 2002.
[27]. Bhowmik, S.R. and Pan, J.C. Shelf life of mature green tomatoes stored in controlled atmosphere and high humidity. Journal of Food Science, 57(4), pp.948-953, 1992.
[28]. Apai, W., M. Huntavee, and S. Likhittragulrung. "Effects of Acid Dips on Pericarp Browning and Fruit Quality of Longan Fruits during Cold Storage." In Southeast Asia Symposium on Quality and Safety of Fresh and Fresh-Cut Produce 875, pp. 213-222, 2009.
[29]. Jiang, Y., Li, Y. and Li, J. Browning control, shelf life extension and quality maintenance of frozen litchi fruit by hydrochloric acid. Journal of Food Engineering, 63(2), pp.147-151, 2004.
[30]. Han, D., Luo, T., Zhang, L., Wu, J., Wu, H., Wu, Z., Li, J., Wang, J. and Pan, X. Optimized precooling combined with SO2‐released paper treatment improves the storability of longan (Dimocarpus longan Lour.) fruits stored at room temperature. Food Science & Nutrition, 8(6), pp.2827-2838, 2020.
[31]. Follett, P.A. and Sanxter, S.S. Longan quality after hot-water immersion and X-ray irradiation quarantine treatments. HortScience, 37(3), pp.571-574, 2002.
[32]. Uthairatanakij, A., Cholmaitri, C., Aiamla-or, S. and Jitareerat, P. Gamma irradiation as
phytosanitary treatment for red flesh dragon fruit. In IV Asia Symposium on Quality Management in Postharvest Systems 1210, pp.145-150, 2017.
[33]. Wall, M.M. and Khan, S.A. Postharvest quality of dragon fruit (Hylocereus spp.) after X-ray irradiation quarantine treatment. HortScience, 43(7), pp.2115-2119, 2008.
[34]. Kilcast, D. Effect of irradiation on vitamins. Food chemistry, 49(2), pp.157-164, 1994.
[35]. Ajibola, V.O., Babatunde, O.A. and Suleiman, S. The effect of storage method on the vitamin C content in some tropical fruit juices. Trends in Applied Sciences Research, 4(2), pp.79-84, 2009.