Inhibition of duku (Lansium domesticum) spoilage using azone

Abstract

Two dominant spoilages on post harvested duku are skin browning and fungal growth. Two types of three-day post harvested duku, i.e. those detached from its raceme and those still attached on its raceme, were exposed to ozone or UV-C irradiation for 40 seconds, prior to storage at 29±2°C. The percentage cf duJcu with skin browning based on a fixed scale, fungal growth, aril damage, composition changes were examined after 9 days of storage. There was no skin browning, fungal growth and aril datnage on the attached duku treated by ozone on the 9th days of post-harvest or the 6th days of storage. The level of total soluble solids and skin thickness of the attached duku were significantly higher than those of detached duku. The level of total soluble solids of untreated and UV treated detarhed duku were significantly lesser among others. Ozonated duku had higher titratable acidity than the UV treated and untreated duJcu. Ozone can be used as an effective, simple and rapid method to prolong the shelf life of duku without adversely affecting the quality attributes.