Shelf Life Prediction of Longan with Intermediate Moisture Using Osmotic Dehydration, Combined with Different Packaging and Storage Temperatures
Hong Phuc Vu Le, Napapan Chokumnoyporn, Jurmkwan Sangsuwan, Witoon Prinyawiwatkul, Sujinda Sriwattana · 2025
Read Shelf Life Prediction of Longan with Intermediate Moisture Using Osmotic Dehydration, Combined with Different Packaging and Storage Temperatures by Hong Phuc Vu Le, Napapan Chokumnoyporn, Jurmkwan Sangsuwan, Witoon Prinyawiwatkul, Sujinda Sriwattana (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12785622.txt.
Description
Hong Phuc Vu Le and four co-authors predict the shelf life of dried longan fruit under varied packaging in this 2025 paper. The fruit was first soaked to draw out water, then hot-air dried to an intermediate moisture level. Samples were sealed in three bag types and stored at four temperatures for twenty-four weeks.
Cool storage kept color and taste scores high in every package. Foil bags flushed with nitrogen slowed quality loss the most, ahead of foil without nitrogen and clear plastic. A standard heat-based model fit the decline well and predicted shelf life at warm temperatures accurately. For the best package in the cold, it projected up to fifty-eight weeks. The authors frame the method as a way to cut post-harvest losses.
Catalog record
| CREATOR | Hong Phuc Vu Le, Napapan Chokumnoyporn, Jurmkwan Sangsuwan, Witoon Prinyawiwatkul, Sujinda Sriwattana |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 40 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |