บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Litchi and rambutan insect disinfectation: treatments to minimize induced pericarp browning

Robert E. Paull, Maria Eloisa Q. Reyes and Marcelino U. Reyes

Postharvest Biology and Technology Vol: 6 Issue: 1-2 Pages: 139-148

1995

บทคัดย่อ

Litchi and rambutan insect disinfectation: treatments to minimize induced pericarp browning

Cold storage of litchi fruit at 1°C for 12 days or hot water treatment (HWT) of litchi and rambutan at 49°C for 20 min proposed as insect disinfestation treatments result in pericarp damage. Litchi fruit had pericarp browning and there was spintern and skin browning in rambutan fruit. Sulfur dioxide exposure prior to disinfestation treatment resulted in less browning that helped to maintain fruit quality. Various types of modified atmosphere storage of litchi or, alternatively, waxing the fruit were less effective in preventing pericarp browning than the sulfur dioxide treatment.