Carbon dioxide micro-bubbles in combination with chlorine dioxide to reduce peel browning and disease incidence of rambutan fruit

This research aimed to investigate the effect of carbon dioxide micro-bubbles (CO₂-MBs) in combination with chlorine dioxide (ClO₂) solution to reduce disease incidence and peel browning of rambutan fruit. Rambutan fruits were dipped in water (control), CO₂-MBs, 3 ppm of chlorine dioxide (ClO₂) and CO₂-MBs combined with 3 ppm of ClO₂ solution for 5 min and then stored at 13°C for 12 days. Fruits dipped in CO₂-MBs or 3 ppm of chlorine dioxide showed a lower weight loss during storage. Control fruit started to exhibit disease symptoms after 3 days of storage. CO₂-MBs treatment combined with 3 ppm of ClO₂ was the most effective to delay and reduce disease severity of rambutan fruits until 9 days of storage. In addition, CO₂-MBs combined with 3 ppm of ClO₂ also reduces the browning symptoms of peel by inhibiting the total phenol accumulation, polyphenol oxidase activity and quinone. These results indicated that and CO₂-MBs combined with 3 ppm of ClO₂ was an effective treatment to control the postharvest disease and maintain the quality of rambutan fruit during storage.