Carbon dioxide micro-bubbles in combination with chlorine dioxide to reduce peel browning and disease incidence of rambutan fruit
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Publication Details
Author list: Pongprasert N., Srilaong V.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2018
Volume number: 1210
Start page: 117
End page: 121
Number of pages: 5
ISBN: 9789462612075
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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Abstract
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 13ฐC 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.
Keywords
Carbon dioxide micro-bubbles, Chlorine dioxide
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