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

N. Pongprasert, V. Srilaong
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.
Pongprasert, N. and Srilaong, V. (2018). Carbon dioxide micro-bubbles in combination with chlorine dioxide to reduce peel browning and disease incidence of rambutan fruit. Acta Hortic. 1210, 117-122
DOI: 10.17660/ActaHortic.2018.1210.16
https://doi.org/10.17660/ActaHortic.2018.1210.16
carbon dioxide micro-bubbles, chlorine dioxide, browning
English

Acta Horticulturae