Effect of antitranspirant on freshness and storage life of rambutan fruit (Nephellium lappaceum L.)
Oranoot Angsooksiri and Sirichai Kanlayanarat
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 461
2003
บทคัดย่อ
Effect of antitranspirant on freshness and storage life of rambutan fruit (Nephellium lappaceum L.)
Rambutan fruit cv. ‘Rong-rien’ (Nephellium lappaceum L.) harvested at export-ripeness stage (color stage 4-5 with light red peel and green spinterns) were dipped for 5 min in 0-15 uM abscissic acid (ABA) or 0-5 ppm salicylic acid (SA) and then stored at 13°C with 80-95% RH. Both ABA and SA delayed pericarp browning. ABA was most effective at 10 uM while Sa at 0.5 ppm. Lower or higher ABA or SA concentrations resulted to reduced degree of browning inhibition. Browning scores compared well with surface L*, a* and fruit weight loss. ABA reduced the rates of respiration, losses in ascorbic acid and titratable acids, and increase in soluble solids. These effects were also induced by SA. In addition, SA depressed ethylene production rates and retarded losses in peel water and anthocyanin contents. Both ABA and SA significantly prolonged fruit shelf life.