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Subject: search.filters.subject.Longan fruit

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    Item type:Publication,
    Development of a synbiotic longan beverage: a nutritious and functional blend
    (2025-02-01)
    Sakuntasri, K.
    ;
    Kwanmuang, P.
    ;
    Massa, S.
    ;
    Krusong, W.
    ;
    Charoenrat, T.
    Synbiotic foods, which synergistically combine probiotics and prebiotics, have garnered attention for their potential health benefits. In line with this trend, this study aimed to develop a synbiotic beverage using longan fruit as the base and fructo-oligosaccharides (FOS) as the prebiotic source. Two strains of Lactobacillus probiotics, Lactobacillus casei 431 and Lactobacillus plantarum KM001, were used to ferment the longan juice with and without FOS. Total soluble solids, reducing sugar, pH, total acid production, and viable cell count of Lactobacillus microorganisms were evaluated to determine the optimal fermentation duration. The findings indicated that fermenting the juice for 12 hrs at 37°C aligned with the criteria established by the FAO/WHO for probiotic foods. Furthermore, compared to L. casei 431, the longan juice containing FOS fermented with L. plantarum KM001 showed a better survival rate in a simulated gastrointestinal environment. Additionally, the microorganism count in this beverage remained relatively constant throughout its 28-days shelf life at 4°C. These findings underscore the synbiotic longan beverage as a functional drink that combines viable probiotics with prebiotic FOS.
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    Combinative Effect of Salicylic Acid Immersion and UV-C Illumination on Chilling Injury-Related Factors of Longan (Dimocarpus longan Lour.) Fruit
    (2020-04-02)
    Promyou, S.
    ;
    Supapvanich, S.
    The aim of this study was to investigate the effect of salicylic acid (SA) immersion incorporated with UV-C irradiation alleviating chilling injury (CI) of longan fruit cv. “E-Dor”. The fruit were immersed in 2 mM SA for 1 hour and then illuminated under UV-C light at the dose of 4.4 kJ·m<sup>−2</sup> (SA + UV-C), and the untreated fruit were used as control. All treatments were held at 4°C and 90 ± 2% relative humidity for 8 days. The determined parameters were browning score of skin and electrolyte leakage (EL), lipoxygenase (LOX) activities, malondialdehyde (MDA) contents, fatty acid contents, and free radical scavenging activities of both skin and flesh fruit. SA + UV treatment apparently delayed and lowered skin browning incidence by preventing the increases in EL, LOX activity, and MDA content, induced the ratio of unsaturated fatty acids per saturated fatty acid content, and maintained free radical scavenging activity. The treatment also lowered EL and LOX activity and maintained free radical scavenging activity of the fruit flesh during cold storage. These indicated that the use of SA + UV-C is an effective alternative preventing skin browning caused by CI of longan fruit during cold storage.
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    Postharvest quality maintenance of longan fruit by ultra violet-C incorporated with salicylic acid application
    (2017-01-01)
    Suiubon, Sonthaya
    ;
    Supapvanich, Suriyan
    ;
    Promyou, Surassawadee
    The purpose of this study was to investigate the effects of salicylic acid (SA) dips incorporated with ultra violet-C (UVC) irradiation on postharvest quality of longan fruit cv. 'Dor' during refrigerated storage at 10°C. The longan fruit were dipped in SA solution at the concentration of 0, 1.0, 2.0 and 3.0 mM before irradiated with 6.6 kJ m<sup>-2</sup> UVC. Physicochemical quality attributes including peel colour, taste attributes, fruit decay, sensorial qualities and bioactive compounds were monitored. SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (ΔE*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage. All treatments did not affect the fruit taste attributes including total soluble solids (TSS), total acidity (TA) and TSS/TA ratio. The fruit dipped with 2.0 and 3.0 mM SA incorporated with the UVC irradiation effectively delayed the fruit decay as well as inhibited off-flavour. The fruit dipped with 2.0 mM SA incorporated with UVC irradiation showed the highest acceptability score and also enhanced the activity of antioxidant enzymes such as ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT).