Dipping rambutan fruit in a polyethylene wax formulation delays postharvest browning
Prakaidao Yingsanga, Varit Srilaong, Sirichai Kanlayanarat, Barry McGlasson and Sompoch Noichinda
Book of abstracts, APS2010 & SEAsia2010 & GMS2010, August 2-4, 2010, Radisson Hotel, Bangkok, Thailand
2010
บทคัดย่อ
The efficacy of several surface coatings and several wax formulations for reducing water loss from rambutan (Nephelium lappaceum L.) fruit was examined. Immersion of the fruit in a lime solution (Ca(OH)2) was tested because Ca++ ions have been reported to strengthen the spinterns (Salakpet, 1981). Dipping fruit in a calcium chloride solution (strength) did not reduce postharvest browning of spinterns possibly because the salt did not penetrate into the tissue. Dipping fruit in Super size Z (polyethylene) wax delayed browning of spinterns and retarded weight loss of the fruit. However, the fruit developed off-flavors when stored at 25°C for (4 days after storage). Itwas concluded that storage at a low but non-chilling temperatures (approximately 13 °C) and high RHis required to reduce fungal spoilage, retard water loss and to slow browning.