|Authors: ||P. Yingsanga, T. Srinon|
|Keywords: ||rambutan, aloe vera gel, spintern, coating|
Storage of rambutan fresh fruit at normal temperature causes a very high loss of water, resulting in rapid deterioration, wilting, and browning due to the number of spinterns on the surface of fruit.
The objective of this research, therefore, was to extend the shelf-life of rambutan fruit by coating with aloe vera gel.
The experiment was conducted by using fresh 'Rongrien' rambutan fruit, non-spinterned (cut-off spinterns). Four treatments were applied: 1) no dipping; 2) dipping with distilled water; 3) dipping in aloe vera gel of 50% concentrate; and 4) dipping in 100% aloe vera gel.
The fruits were then stored at 25°C, relative humidity of 60-70%. All treatments were browned during day 2 of storage.
However, the 'Rongrien' rambutan, spintern cut, dipped with 100% aloe vera gel, showed significantly slowest weight loss throughout the shelf life (p>0.05).
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