Efficacy of polyethylene wax, sucrose fatty acid ester and lime dips in delaying postharvest browning of rambutan
Conference proceedings article
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Publication Details
Author list: Yingsanga P., Srilaong V., Kanlayanarat S., McGlasson B., Noichinda S.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2012
Volume number: 943
Start page: 173
End page: 180
Number of pages: 8
ISBN: 9789066050204
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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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 13ฐC) and high RH is required to reduce fungal spoilage, retard water loss and to slow browning.
Keywords
browning, Polyethylene wax, Rambutan, Spintern, Sucrose fatty acid ester
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