ISHS Acta Horticulturae 712: IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality
ANTITRANSPIRANTS MAINTAIN FRESHNESS AND IMPROVE STORAGE LIFE OF RAMBUTAN (NEPHELLIUM LAPPACEUM L.) FRUIT |
| Authors: | P. Siriphollakul, W. Nivomlao, S. Kanlavanarat |
| Keywords: | Rambutan, Nephellium lappaceum L., antitranspirant, abscissic acid, salicylic acid, pericarp browning, quality, shelf life, cold storage |
| Abstract:
Rambutan (Nephellium lappaceum L.) fruit cv. ‘Rong-rein’ harvested at export-ripeness stage (color stage 4-5 with light red peel and green spinterns) were dipped for 5 min in 0-15 µM abscissic acid (ABA) or 0-5 µL•L-1 salicylic acid (SA) and then stored at 13ºC with 80-90% RH. Both ABA and SA delayed pericarp browning. ABA was most effective at 10 µM and SA at 0.5 µL•L-1 Lower or higher ABA or SA concentrations resulted in reduced browning inhibition. Browning scores compared well with fruit weight loss. ABA reduced the rates of respiration, losses in ascorbic acid and titratable acids, and increase in soluble solids. SA also induced these effects. In addition, SA retarded losses in anthocyanin contents. Both ABA and SA significantly prolonged fruit shelf life. | |
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