QUALITY EVALUATION OF RAMBUTAN FRUITS PACKED WITH FROZEN GEL DURING STORAGE AT 10°C
The quality changes of rambutan fruits packed in insulated box lined with frozen gel (1 kg) at different sides of the insulated box (bottom, top and opposite sides) were evaluated. Fruits packed without frozen gel were treated as the control samples. Storage was conducted at 10°C with relative humidity (RH) at 85-90%. Evaluation of samples was conducted for every 2 days interval for durations of 14 days storage. All fruits packed with frozen gel retained their freshness and showed minimal colour changes as compared to the control until day 12 of storage. Rambutan fruits packed with frozen gel also had lower weight loss (0.2-1.4%), whilst the weight loss of the control fruits increased with duration of storage (2.2-5.5%). The total soluble solids (TSS) of frozen gel packed fruits decreased on day 2 as compared to the control fruits. However, there was no significant difference between the fruits packed with different arrangement of frozen gel. On day 10, the TSS of the packed fruits increased (16.5-16.6°Brix) whilst a sudden decrease (16.4°Brix) was observed in the control fruits which had a higher weight loss (6%). The use of frozen gel in the packing had contributed to the high RH of the surrounding atmosphere inside the packing (95%) for 4 day as compared to the RH of the surrounding atmosphere of the control fruits (85%). Regardless of the packing system, all fruits had shown serious quality degradation from day 14 onwards.
Latifah, M.N., Fauziah, O., Ab Aziz, I. and Azlan, O. (2013). QUALITY EVALUATION OF RAMBUTAN FRUITS PACKED WITH FROZEN GEL DURING STORAGE AT 10°C . Acta Hortic. 1012, 1353-1360
physical and chemical changes, shelf life, bulk packing