Evaluation and Preservation of Some Longan Cultivars
Abstract: This study was performed to choose or select the best cultivars of longan fruit ( Wuyuan, " Wu " and Kohala, " Ko " ). Longan is an untraditional new crop fruits recently grown in new reclaimed areas. Besides, to investigate the possibility of preserving those aforementioned fruits by soaking in different concentrations of High Fructose Corn Syrup ( HFCS ) plus sucrose, then stored at ambient temperature ( 25 + 2o C ) in glass jars for six months. As well as studying the influence of storage at ambient temperature ( 25+ 2o C ) on chemical and physical properties of the processed product. The effect of preservation using (HFCS and sucrose) solution to final concentration ( 40 % ) on the quality attributes during storage was investigated. The obtained results revealed that longan( Wu ) cultivar soaked in ( HFCS and sucrose by 1 : 3, 3 : 1 and 40 % HFCS ) solution were found to be the best products. The obtained data also revealed that longan cultivar ( Wu ) had the highest palatability of sensory attributes scores especially color, taste, texture, odor and overall palatability when treated as follows: ( HFCS ) : sucrose ( 3 : 1 ) ( treatment No. 3 ) and 1 : 3 ( treatment No. 1 ) and HFCS 40 % ( treatment No. 4 ), respectively. The results also ascertained that fresh as well as stored longan cultivars ( Wu ) had the highest values for qualitative characteristics, sugars, T.S.S., ascorbic acid, hunter color measurements and cyanidin 3 glucoside, compared to the other studied cultivar ( Ko ). Dehulled of ( Wu ) cultivar were found to have the most amounts of ( ascorbic acid, T.S.S. and attractive lightness color measurements ) after soaking in HFCS plus sucrose solution as well as during storage in glass jars up to 6 months at ambient temperature ( 25 + 2oC ). So, " Ko " and " Wu " longan cultivars packed in glass jars covered with the aforementioned sugar HFCS solution retained their quite palatable, qualities during storage at ambient temperature for up to 6 months. All investigated samples maintained their original sensory properties up to 6 months.
Publication year 2014
Pages 1236-1253
Organization Name
serial title International Journal of Plant & Soil Science
Author(s) from ARC
External authors (outside ARC)
    محمد رمضان محمد مسعود قسم بحوث تصنيع الحاصلات البستانية – معهد بحوث تكنولوجيا الأغذية مركز البحوث الزراعية – الجيزة.
Publication Type Journal
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