Electrolyte leakage in the peel wer

Electrolyte leakage in the peel were higher in fruits stored at 12°C than those stored at 18 °C and increased during time in the treated fruits. While, the increasing of lipoxygenase activity in the peel was observed after storage at 12°C for 9 days and higher than those stored at 18°C. Lipoxygenase activity decreased after transferred to room temperature. On the 6 days of storage at low temperature, the content of malondialdehyde (MDA) was the difference in fruits stored at both temperatures. MDA content in the fruits stored at 12°C increased during the first 9 days, and then decreased through to the end of storage. This study showed that chilling injury symptom in longkong fruit was related with the increase in lipoxygenase activity and electrolyte leakage in longkong peel.