Issue: Số 7 - Tháng 4 - 2024Hóa học - Công nghệ thực phẩm
Impacts of Processing Conditions on the Quality of Minimally Processed Edor Longan (Euphoria longan Lam.)
Published: July 28, 2026
Abstract
Minimally processed products are foods that are processed to a minimal extent to preserve their flavor, color, and nutritional value. Longan is a tropical fruit with great potential for processing into minimally processed products. This study explored the processing conditions necessary to extend the shelf life of minimally processed longan products. The study’s results showed that blanching longan at 55°C for 12 minutes, then dipping it in 0.75% ascorbic acid for 1 minute, and storing it at 4-6°C can help minimally processed longan products maintain their physicochemical properties during storage.
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