P. Yingsanga, P. Wattanakulpakin
Fruit quality of spinterned and non-spinterned rambutan (Nephelium lappaceum Linn.) ‘Rongrien’ was compared. Spinterned (intact fruit) and non-spinterned (spinterns cut off) rambutan fruits were stored in ambient relative humidity (60-70%) at 25°C for four days. The changes of weight loss, total soluble solid (TSS), the ratio of TSS and titrable acid (TSS/TA) and peel color (L*, a* values and hue angle) were measured. Before storage, non-spinterned fruits showed the higher L and a values than that of spinterned fruits, but there were no differences in the other fruit qualities. During storage, the percent of weight loss both spinterned and non-spinterned fruits was the highest on day 4 of storage, and the spinterned fruits had a trend to increase than that of non-spinterned fruits. L*, a* values and hue angle of spinterned or non-spinterned fruits decreased by the storage time, but these color values were not different between spinterned and non-spinterned fruits. TSS and TSS/TA of both rambutan fruits were unchanged all the time. This research implies that the quality changes of rambutan during storage and shelf-life were not influenced by their spinterns. The study suggests that non-spinterned rambutan fruits might be advantageous to prolong shelf-life by coating treatment and improve postharvest management compared to spinterned fruits.
Yingsanga, P. and Wattanakulpakin, P. (2015). STORAGE QUALITY OF SPINTERNED AND NON-SPINTERNED RONGRIEN RAMBUTAN . Acta Hortic. 1088, 141-144
DOI: 10.17660/ActaHortic.2015.1088.19
rambutan, spinterns, fruit qualities

Acta Horticulturae