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Changes in some chemical components and in the physiology of rambutan fruit (Nephelium lappaceum L.) as affected by storage temperature and packing material

Published online by Cambridge University Press:  19 December 2012

Yuanzhi Shao ,
Jianghui Xie ,
Ping Chen  and
Wen Li
Yuanzhi Shao
Affiliation:
Coll. Food Sci. Hainan Univ., Haikou, 570228 PR China
Jianghui Xie
Affiliation:
Key Lab. Postharvest Physiol. Fresh-keep. Technol. Trop. Hortic. Prod. Hainan Prov., Zhanjiang, 524091 PR China
Ping Chen
Affiliation:
Coll. Hortic. Landsc. Hainan Univ., Haikou 570228, PR China. liwen9-210@163.com
Wen Li*
Affiliation:
Key Lab. Postharvest Physiol. Fresh-keep. Technol. Trop. Hortic. Prod. Hainan Prov., Zhanjiang, 524091 PR China Coll. Hortic. Landsc. Hainan Univ., Haikou 570228, PR China. liwen9-210@163.com
*
* Correspondence and reprints
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Abstract

Introduction. Rambutan (Nephelium lappaceum L.) is a kind of tropical fruit with high commercial value in international trade. However, harvested rambutan fruits suffer from a short shelf life and show rapid postharvest deterioration problems due to spintern browning and flesh decay. Materials and methods. Rambutan fruit (cv. ‘Baoyan 5’) were harvested in 2009 and 2010. Changes in some chemical components and the physiology of fruits were investigated at different storage temperatures (25 °C and 10 °C) and with different packing materials (regular low-density polyethylene and anti-moisture polyethylene bags). Results and discussion. Changes in the development of the browning index, and contents of total soluble solids, titratable acidity and vitamin C greatly decreased during low temperature storage (10 °C); moreover, low temperature storage (10 °C) could maintain a significantly higher level of superoxide dismutase activity and lower values of malondialdehyde and cell membrane permeability. The effects of packing material were different according to the different storage temperatures. At 10 °C, the beneficial effects of anti-moisture polyethylene bags on fruit quality and physiology were observed. However, at 25 °C, fruit packed with regular low-density polyethylene proved to be of better quality than those packed with anti-moisture polyethylene bags. Conclusion. The overall results suggest that packing with anti-moisture polyethylene bags and storage at 10 °C were the most suitable conditions to maintain quality and to extend the storage life of rambutan fruit.

Keywords

ChinaNephelium lappaceumfruitsstoragetemperaturepacking materialchemical compositionpostharvest physiologyChineNephelium lappaceumfruitsstockagetempératurematériel de conditionnementcomposition chimiquephysiologie après récolteChinaNephelium lappaceumfrutasalmacenamientotemperaturamaquinaria de embalajecomposición quimicafisiología postcosecha
Type
Original article
Information
Fruits , Volume 68 , Issue 1 , January 2013 , pp. 15 - 24
Copyright
© 2012 Cirad/EDP Sciences

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