Carbon dioxide micro-bubbles in combination with chlorine dioxide to reduce peel browning and disease incidence of rambutan fruit

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.

IV Asia Symposium on Quality Management in Postharvest Systems

N. Pongprasert, V. Srilaong

carbon dioxide micro-bubbles, chlorine dioxide, browning

https://doi.org/10.17660/ActaHortic.2018.1210.16