AbstractThe mature longan fruit (Di

Abstract
The mature longan fruit (Dimocarpus longan Lour.) is small (ca. 1.5–2 cm diameter), conical, heart-shaped or spherical in shape and light brown in colour. It has a thin, leathery and indehiscent pericarp surrounding a succulent, edible white aril. The aril contains a relatively large dark brown seed. Maturity can be determined on the basis of fruit weight, skin colour, flesh sugar concentration, flesh acid concentration, sugar:acid ratio, flavour and/or days from anthesis. Longan fruit are non-climacteric with little change in soluble solids concentration (SSC) or titratable acidity (TA) after harvest. Longan fruit deteriorate rapidly unless proper handling techniques are employed. The major factors reducing the storage life and marketability of longan fruit are microbial decay and pericarp browning. Low temperature storage at 1–5 °C is used to reduce pathological decay, but has a only limited role in reducing pericarp browning. Moreover, the fruit deteriorate rapidly when removed from cold storage. Under refrigeration, longan fruit have a storage life of approximately 30 days. Pulp quality and disease development are generally stable during cold storage until such time as fruit become visually unacceptable from pericarp browning. Sulfur dioxide fumigation has been the most effective postharvest treatment for control of pericarp browning in longan fruit, and is used extensively in commercial situations at present. However, there is increasing consumer and regulatory resistance to the use of this chemical. Insect disinfestation has become increasingly important with the expanding export market. Irradiation and heat treatments for insect disinfestation of longan fruit have been found to be alternatives to treatment with insecticides. Recent research has focused on reducing these major postharvest problems in order to produce light-coloured, chemical-free fruit without disease or insect infestation.

ผลลัพธ์ (ไทย) 1:

บทคัดย่อThe mature longan fruit (Dimocarpus longan Lour.) is small (ca. 1.5–2 cm diameter), conical, heart-shaped or spherical in shape and light brown in colour. It has a thin, leathery and indehiscent pericarp surrounding a succulent, edible white aril. The aril contains a relatively large dark brown seed. Maturity can be determined on the basis of fruit weight, skin colour, flesh sugar concentration, flesh acid concentration, sugar:acid ratio, flavour and/or days from anthesis. Longan fruit are non-climacteric with little change in soluble solids concentration (SSC) or titratable acidity (TA) after harvest. Longan fruit deteriorate rapidly unless proper handling techniques are employed. The major factors reducing the storage life and marketability of longan fruit are microbial decay and pericarp browning. Low temperature storage at 1–5 °C is used to reduce pathological decay, but has a only limited role in reducing pericarp browning. Moreover, the fruit deteriorate rapidly when removed from cold storage. Under refrigeration, longan fruit have a storage life of approximately 30 days. Pulp quality and disease development are generally stable during cold storage until such time as fruit become visually unacceptable from pericarp browning. Sulfur dioxide fumigation has been the most effective postharvest treatment for control of pericarp browning in longan fruit, and is used extensively in commercial situations at present. However, there is increasing consumer and regulatory resistance to the use of this chemical. Insect disinfestation has become increasingly important with the expanding export market. Irradiation and heat treatments for insect disinfestation of longan fruit have been found to be alternatives to treatment with insecticides. Recent research has focused on reducing these major postharvest problems in order to produce light-coloured, chemical-free fruit without disease or insect infestation.

ผลลัพธ์ (ไทย) 3:

นามธรรม
ผู้ใหญ่ลำไย ( ลำไย Lour . ) มีขนาดเล็ก ( ประมาณ 1.5 – 2 เซนติเมตร เส้นผ่าศูนย์กลาง ) , รูปกรวย , รูปหัวใจ หรือทรงกลม ในรูปร่าง และสีน้ำตาลอ่อนสี . แต่ก็มีบาง เหนียวและไม่แตกเปลือกรอบฉ่ำ , กินขาวเนื้อ . เนื้อค่อนข้างใหญ่ สีน้ำตาลเข้ม มีเมล็ด วุฒิภาวะ สามารถตัดสินใจบนพื้นฐานของน้ำหนัก ผลไม้สีผิวความเข้มข้นน้ำตาลเนื้อ เนื้อน้ำตาล : อัตราส่วนความเข้มข้นของกรด , กรด , กลิ่น และ / หรือ วันดอกบาน . ลำไยจะไม่หมดกับการเปลี่ยนแปลงเล็ก ๆน้อย ๆในความเข้มข้นของปริมาณของแข็งที่ละลายน้ำได้ ( SSC ) หรือปริมาณกรด ( TA ) หลังการเก็บเกี่ยว ลำไยเสื่อมสภาพอย่างรวดเร็ว นอกจากเทคนิคการจัดการที่เหมาะสมเป็นลูกจ้าง