MATURITY & QUALITY
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https://geneticsandfertility.com/services/sperm-testing/ Longan fruit should be harvested ripe for best eating quality. They are harvested and marketed as clusters when the skin becomes smooth and its color changes to yellowish brown or light brown (depending on the cultivar). A minimum of 20% soluble solids may be used as a maturity index.
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- Longan fruit vary in weight from 5 to 20 g, with a smooth, thin, leathery, light-brown pericarp (skin)
- The aril (edible portion) is white surrounding a dark-brown or black seed
- Soluble solids content ranges from 18 to 22% and titratable acidity is low (pH = 6.2 to 6.7)
- Larger fruit that are free from defects (skin blemishes, insect damage) are preferred by consumers
TEMPERATURE & CONTROLLED ATMOSPHERE (CA)
get link go to site Optimum Temperature
https://www.grupoursa.com/trayectoria/ 5 ± 1°C (41 ± 2°F); storage potential = 2-4 weeks, depending on cultivar
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https://bettierose.co.uk/307_baker_fotor/ 90 – 95%. Maintaining high humidity and packaging to reduce water loss are very important in preventing skin color changes to dull, dark brown.
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go to site 8-12 ml CO2/kg·hr at 10°C (50°F); 15-25 ml CO2/kg·hr at 20°C (68°F);non-climacteric respiratory pattern
Order Valium Without Prescription To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
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https://www.52editions.com/confirmations/ Less than 0.1 µl C2H4/ kg·hr at 20°C (68°F)
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Responses to Controlled Atmospheres (CA)
Based on the limited published information, a CA combination of 3% O2 + 5% CO2 is effective in delaying skin browning and maintaining quality of longan fruit kept at 4°C for 35 days. Modified atmosphere packaging that results in 2-3% O2 and up to 5% CO2 is also effective in reducing water loss and associated darkening of the skin.
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