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Efficacy of polyethylene wax, sucrose fatty acid ester and lime dips in delaying postharvest browning of rambutan
- Yingsanga, P., Srilaong, V., Kanlayanarat, S., McGlasson, B., Noichinda, S.
- Acta horticulturae 2012 no.943 pp. 173-180
- Nephelium lappaceum, coatings, fatty acid esters, fatty acids, polyethylene, spoilage, sucrose, temperature, weight loss
- 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.