Physical and chemical quality changes of longkong (Aglaia dookkoo Griff.) during passive modified atmospheric storage

Longkong is a tropical and non-climacteric fruit which is highly perishable after harvest. The shelf life extension of longkong by using passive MAP with two different OTR packages and stored at 18°C, 25°C and at a 85% of relative humidity was investigated. In this study, physical and chemical quality changes of longkong was monitored. At the end of storage longkong stored under 18°C in M1 and M2 package was found better quality than other storage conditions and it resulted, less reduction in colour in both L* and b* values, less accumulation of CO2, weight loss and also less reduction in pH, titratable acidity and sugar was found. Although, fruit stored in M1 had a better quality than M2, it evidenced by in L* (56.69), a* (10.55) and b* (32.64) values. Weight loss was 2.61% and TSS was 14.2° Brix found at the end of storage.