Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Thungkru, Bangkok 10140, Thailand.EditorKanlayanarat, S.;Boonyaritthongchai, P.;Acedo, A. L., Jr.MeetingAsia Pacific Symposium on Postharvest Research, Education and Extension, Bangkok, Thailand.;
The efficacy of several surface coatings and lime dip in reducing water loss and browning of rambutan (<i>Nephelium lappaceum</i> L.) fruit was examined. Dipping fruit for 5 min in polyethylene wax (Super size Z) at 2:1, 1:1 and 1:2 dilution with water comparably reduced weight loss and delayed browning of the fruit. However, fruit developed off-flavors. On the other hand, sucrose fatty acid esters at 0.1-0.5% did not reduce weight loss but decreased fruit browning. L* and a* values did not correlate with browning scores. Lime as 2% solution was not effective in reducing weight loss and browning. It was concluded that storage at a low but non-chilling temperatures (approximately 13 degrees C) and high RH is required to reduce fungal spoilage, retard water loss and to slow browning.