ISHS Acta Horticulturae 712: IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality
HYDROCOOLING IMPROVES QUALITY AND STORAGE LIFE OF ´RONG-REIN´ RAMBUTAN (NEPHELLIUM LAPPACEUM L.) FRUIT |
| Authors: | K. Nampan, C. Techavuthiporn, S. Kanlavanarat |
| Keywords: | ´Rong-rein´ rambutan, Nephellium lappaceum L., precooling, cold storage, pericarp browning, fruit quality, postharvest life |
| Abstract:
Rambutan (Nephellium lappaceum L.) fruit cv. ‘Rong-rein’ harvested at color stage 4-5 (light red peel and green spinterns) were cooled in 2C, 5C or 10C water to 13C internal temperature prior to storage at 13C with 90-95% RH. Hydrocooled fruit showed markedly reduced pericarp browning quantified as higher L* values than non-hydrocooled fruit (control). Water temperature of 10C caused the greatest reduction in browning. Lower water temperatures, particularly at 2C, induced chill injury shown as increased surface discoloration. Browning severity correlated well with weight loss, which was similarly decreased in hydrocooled fruits. Hydrocooling also retarded respiration rates and maintained better quality by reducing ascorbic acid and titratable acid loss and delaying soluble solid increase. Shelf life increased from 4-6 days in the control to 10-14 days in hydrocooled fruits. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
