Vol. 9 (6) : November-December 2018 issue
Green Farming Vol. 9 (6) : 1045-1049 ; November-December, 2018
Standardization of packaging and storage conditions with respect to browning index, organoleptic characteristics and shelf-life of rambutan (Nephelium lappaceum L.)
MANJUNATH J. SHETTYa1*, GEETHALEKSHMY P.R.b2, MINI C.c3, VIJAYARAGHAVA KUMARd4 and BEENA R.e5
aDepartment of Post-Harvest Technology, College of Horticulture, Bengaluru, University of Horticultural Sciences, Bengaluru - 560 065 (Karnataka),
bDepartment of Post-Harvest Technology, cDepartment of Post-Harvest Technology, dDepartment of Agricultural Statistics, eDepartment of Plant Physiology, College of Agriculture, Vellayani - 695 522, Kerala Agricultural University, Thiruvananthapuram (Kerala)
Designation : 1PhD scholar *(jshettymanju@gmail.com), 2Assistant Professor, 3,4Professor and Head, 5Assistant Professor and Head
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-7486
Total Pages : 5
Received : 21 November 2018
Revised accepted : 03 December 2018
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Citation :
MANJUNATH J. SHETTY, GEETHALEKSHMY P.R., MINI C., VIJAYARAGHAVA KUMAR and BEENA R. 2018. Standardization of packaging and storage conditions with respect to browning index, organoleptic characteristics and shelf-life of rambutan (Nephelium lappaceum L.). Green Farming Vol. 9 (6) : 1045-1049 ; November-December, 2018
ABSTRACT
Dehydration is the major problem in rambutan which induces the browning of spinterns and reduction of marketable value. The inhibition of browning was associated with increased consumer acceptance. Influence of packaging and storage conditions on shelf-life of rambutan fruits were studied during storage. Packaging have the potential to reduce moisture loss, restrict entrance of oxygen, lower respiration and retard discoloration. Temperature is a critical factor in maintaining product quality during storage and its management is the most important tool for extending shelf life and quality of agricultural produce. In the present study, browning score, general appearance, internal fruit quality viz., taste, flavour and pulp browning of rambutan fruits were assessed over the period of storage. Freshly harvested rambutan fruits immediately after ozonization (2 ppm) were packed in 2% ventilated polypropylene packages and stored under refrigerated conditions (10±2 o C) extended storage life up to 14 days.
Key words :
Browning index, General appearance, Polypropylene, Rambutan, Refrigeration, Ventilated, Shelf-life.
