|Authors: ||N. Pongprasert, V. Srilaong|
|Keywords: ||carbon dioxide micro-bubbles, chlorine dioxide, browning|
This research aimed to investigate the effect of carbon dioxide micro-bubbles (CO2-MBs) in combination with chlorine dioxide (ClO2) solution to reduce disease incidence and peel browning of rambutan fruit.
Rambutan fruits were dipped in water (control), CO2-MBs, 3 ppm of chlorine dioxide (ClO2) and CO2-MBs combined with 3 ppm of ClO2 solution for 5 min and then stored at 13°C for 12 days.
Fruits dipped in CO2-MBs or 3 ppm of chlorine dioxide showed a lower weight loss during storage.
Control fruit started to exhibit disease symptoms after 3 days of storage.
CO2-MBs treatment combined with 3 ppm of ClO2 was the most effective to delay and reduce disease severity of rambutan fruits until 9 days of storage.
In addition, CO2-MBs combined with 3 ppm of ClO2 also reduces the browning symptoms of peel by inhibiting the total phenol accumulation, polyphenol oxidase activity and quinone.
These results indicated that and CO2-MBs combined with 3 ppm of ClO2 was an effective treatment to control the postharvest disease and maintain the quality of rambutan fruit during storage.
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