Physiological and biochemical responses of harvested rambutan (Nephelium lappaceum L.) fruits to postharvest dip treatments during storage

Abstract

The effect of pretreatments on rambutan fruit (Nephelium lappaceum L.) browning properties during storage or shelf-life was determined. Water loss in rambutan fruits induces degradation of nutritional value and imposes stress that increases respiration and ethylene production. In the present investigation, Good quality rambutan fruits of uniform size and maturity with red skin colour were used. The fruits were dipped in paraffin wax emulsions, ozonated and sulphited water, were air dried and stored under room temperature (30±2oC; RH 80-85%) for standardizing the best pretreatment. eight loss, TSS, pH, acidity, vitamin C, sugars, and antioxidant activity were measured till the end of shelf life. The application of ozone reduced browning of rambutan fruit. The inhibition of browning was associated with increased consumer acceptance. Thus, ozone treatment can be an effective means to extend the shelf life of rambutan fruit.

Keywords

• Rambutan
• spinterns
• browning
• paraffin
• ozonization
• sulphitation