Postharvest quality of Rambutan (Nephelium lappaceum L.) associated with packaging and storage conditions

Abstract

Limited information exists regarding the ideal packaging and storage conditions for optimum quality and storage life of rambutan. In this study, the physicochemical properties of rambutan fruits were monitored during storage. Fruit were packaged in Ventilated LDPE (150 gauge), Ventilated Polypropylene (PP) (100 gauge), Polystyrene tray with cling film wrap, Shrink wrapping and stored under room (30±2?C and RH 80-85%) or refrigerated (10±2?C and RH 90-95%) conditions were investigated for their potential to enhance the quality and extend the storage life of the fruit. Rambutan pre-packaged in ventilated polypropylene (PP) reduced weight loss. Refrigerated storage extended storage life of PP packed fruits compared to un-refrigerated fruits up to 14 days. Result of study revealed that Rambutan pre-packaging of rambutan in ventilated polypropylene (PP) reduced weight loss, while refrigerated storage extended storage life of PP packed fruits compared to un-refrigerated fruits up to 14 days. These results provide important information regarding the storage behavior of rambutan fruits and indicate that packaging and storage conditions are effective for reducing moisture loss and extending storage life of fresh rambutan fruit.

Keywords

• Shelf life
• Polypropylene
• Polystyrene
• Shrink wrap
• Refrigeration