SHELF LIFE EXTENSION OF RAMBUTAN BY MINIMAL PROCESSING, MODIFIED ATMOSPHERE PACKAGING AND COLD STORAGE

Shelf life extension of peeled rambutan (Nephelium lappaceum L. cv. Rongrien) by a combination of modified atmosphere packaging and storage at 4°C was investigated. The minimal process was conducted in a temperature-controlled (25°C) room. The optimum solution for soaking peeled rambutan at 4°C for 3 min. prior to packaging consisted of 0.5% citric acid, 0.5% CaCl₂ and 0.2% sodium benzoate (wt/wt). The treated rambutan was placed 200 g each on a polystyrene tray with a water absorbent sheet underneath, packaged in nylon/LLDPE bags (210×250 mm, 80 μm thick), flushed with a mixture of gases providing a headspace atmosphere of 20% CO₂, 8% O₂ and 72% N₂), sealed and stored at 4°C and 76% RH. Physical, chemical, microbial and sensory properties of the rambutan samples were judged acceptable for consumption after 21 d of storage.