Effect of ozone micro-nano bubbles on longan shelf life extension
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Abstract
ABSTRACT
This study aims to evaluate the effect of water use on micro/nano ozone bubbles (O3MNBs) on extending the shelf life of longan was investigated. The experiment used Completely Random Design (CRD) consisted of 4 treatments and 4 replications, i.e. 1) Distilled water, 2) 10 minutes O3MNBs water, 3) 20 minutes O3MNBs water and 4) 10 minutes O3MNBs water. Longan fruit were soaked in each treatment then stored at 5°C and 80% relative humidity. The results revealed that the control treatment was the highest on weight loss than other treatments at 6-9 days after treated by O3MNBs water. Moreover, The L* and b* color indexes of longan fruit skin showed that the O3MNBs water treatments were greater than the untreated fruit. The control treatment appeared pericarp browning at 9 days after storage and was found fungal on the fruit at 12 days after treatment.
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