Articles
EFFICACY OF POLYETHYLENE WAX, SUCROSE FATTY ACID ESTER AND LIME DIPS IN DELAYING POSTHARVEST BROWNING OF RAMBUTAN
Article number
943_21
Pages
173 – 180
Language
English
Abstract
The efficacy of several surface coatings and lime dip in reducing water loss and browning of rambutan (Nephelium lappaceum L.) fruit was examined.
Dipping fruit for 5 min in polyethylene wax (Super size Z) at 2:1, 1:1 and 1:2 dilution with water comparably reduced weight loss and delayed browning of the fruit.
However, fruit developed off-flavors.
On the other hand, sucrose fatty acid esters at 0.1-0.5% did not reduce weight loss but decreased fruit browning.
L* and a* values did not correlate with browning scores.
Lime as 2% solution was not effective in reducing weight loss and browning.
It was concluded that storage at a low but non-chilling temperatures (approximately 13°C) and high RH is required to reduce fungal spoilage, retard water loss and to slow browning.
Dipping fruit for 5 min in polyethylene wax (Super size Z) at 2:1, 1:1 and 1:2 dilution with water comparably reduced weight loss and delayed browning of the fruit.
However, fruit developed off-flavors.
On the other hand, sucrose fatty acid esters at 0.1-0.5% did not reduce weight loss but decreased fruit browning.
L* and a* values did not correlate with browning scores.
Lime as 2% solution was not effective in reducing weight loss and browning.
It was concluded that storage at a low but non-chilling temperatures (approximately 13°C) and high RH is required to reduce fungal spoilage, retard water loss and to slow browning.
Authors
P. Yingsanga, V. Srilaong, S. Kanlayanarat, B. McGlasson, S. Noichinda
Keywords
rambutan, browning, spintern, polyethylene wax, sucrose fatty acid ester, lime
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