EFFECT OF FRUIT BAGGING ON CHEMICAL COMPOSITIONS AND SKIN PIGMENTS OF FRESH LONGAN (DIMOCARPUS LONGAN LOUR.)

Abstract

The effect of bagging on chemical composition and skin color pigments of fresh longan cv. 'Daw' produced during pre-season, on-season and off-season periods indicated that bagging caused the skin to be more yellowish-green or golden-yellow than control or non-bagged fruits. Bagging of fruits in each period led to changes in the color of fruit rind after the 7 th week of bagging. The amount of chlorophyll, beta-carotene, anthocyanin and phenolic components were found to decrease with time. However, bagging of fruits did not show any significant effect on the chemical compositions of fruit. Bagging of fruits during on-season caused fruits to be much bigger and longer than control fruits while bagging of fruits during off season caused fruits to be smaller and shorter than control fruits and bagging of fruits during pre-season did not affect fruit size. Bagging of fruits during on- and off-season caused lower total soluble solids than that of control fruits, while bagging during pre-season did not significantly affect the total soluble solid content.