Effect of cinnamaldehyde on quality and disease of 'Rong-rien' rambutan

Conference proceedings article

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Publication Details

Author list: Uthairatanakij A., Sapbua D., Jitareerat P.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2013

Volume number: 973

Start page: 215

End page: 218

Number of pages: 4

ISBN: 9789066050495

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84878190287&doi=10.17660%2fActaHortic.2013.973.29&partnerID=40&md5=c912b7578b497dfded49389378327bce

Languages: English-Great Britain (EN-GB)

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Abstract

In recent years, food safety has become of greater importance. Cinnamaldehyde has been reported as an antifungal agent and also listed as Generally Recognized as Safe (GRAS). The objective of this research was to investigate the effect of cinnamaldehyde on postharvest quality and disease control in rambutan. Fruit were soaked in cinnamaldehyde solution at 30 ppm for 20 min, and untreated fruit served as the controls. Fruit were dried at 22ฐC for 5 min and then stored at 13ฐC. Cinnamaldehyde did not affect total soluble solids, spintern browning, or overall visual quality. However, cinnamaldehyde did tend to reduce disease incidence with no statistically significant difference from the controls.

Keywords

cinnamaldehyde, Fresh produce, Visual quality