Articles
EFFECT OF DIFFERENT ATMOSPHERES ON THE QUALITY OF ‘RONG RIAN’ RAMBUTAN
Article number
665_47
Pages
381 – 386
Language
English
Abstract
Rong Rian rambutan fruits were stored in low O2 atmosphere consisted of 1, 2, 4, or 6% O2 in N2 or air +5, 10, 20 or 40% CO2 at 13°C with 90-95% RH. Control treatment was the fruit stored in the air.
Samples of the fruits from each treatment were evaluated every five days.
It was found that 1% O2 caused no visible injury, but caused off-flavour and unacceptable eating quality to the rambutan fruits after five days of storage.
CO2 at 20 and 40% caused skin and spintern browning after 10 and 5 days of storage, respectively, while off-flavour was detected in rambutans stored in 1% O2 after 10 days, and in 20 and 40% CO2 after 15 and 5 days.
The safe levels of O2 and CO2 to prolong storage life of the rambutans were ≥2% O2 and 5 to 10% CO2. The results of this experiment also showed that low O2 had a better control of the disease than high CO2.
Samples of the fruits from each treatment were evaluated every five days.
It was found that 1% O2 caused no visible injury, but caused off-flavour and unacceptable eating quality to the rambutan fruits after five days of storage.
CO2 at 20 and 40% caused skin and spintern browning after 10 and 5 days of storage, respectively, while off-flavour was detected in rambutans stored in 1% O2 after 10 days, and in 20 and 40% CO2 after 15 and 5 days.
The safe levels of O2 and CO2 to prolong storage life of the rambutans were ≥2% O2 and 5 to 10% CO2. The results of this experiment also showed that low O2 had a better control of the disease than high CO2.
Authors
B. Ratanachinakorn, S. Nanthachai, N. Nanthachai
Keywords
controlled atmosphere (CA), anaerobiotic products, storage life, O2, CO2
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