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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 1676-1683
DOI: https://doi.org/10.20546/ijcmas.2018.701.203


Proficiency of Post-harvest Treatments in Maintaining Sensory and Organoleptic Quality Attributes of Rambutan (Nephelium lappaceum L.) during Ambient Storage
Manjunath J. Shetty1*, P.R. Geethalekshmi2, C. Mini2 and Thushara T. Chandran2
1Department of Post-Harvest Technology, College of Horticulture, Bengaluru, UHS (B), Karnataka, India
2Department of Post-Harvest Technology, College of Agriculture, Vellayani, KAU, Kerala, India
*Corresponding author
Abstract:

Water loss is the major problem in rambutan which induces the browning of spinterns and ultimately reduces the consumer acceptance. Techniques which slow down respiration and dehydration rate were found to be more effective in increasing overall acceptability of rambutans. The efficacy of several pre-treatments in up regulating consumer acceptance of rambutan (Nephelium lappaceum L.) fruit was examined. Dipping fruits for 5 min in 2 ppm ozonized water comparably reduced the browning of the fruit stored under room temperature (30±2oC; 80-85% RH). On the other hand, waxing treatments did not reduce browning but retained excellent internal fruit quality. Sulphitation (350ppm) solution was not effective in reducing browning and enhancing marketable value. It was concluded that ozonization (2ppm) treatment recorded lowest browning score (4.10) and superior in general appearance (4.83), taste and flavour with minimum pulp browning at the end of shelf life.


Keywords: Rambutan, Browning, spinterns, Sulphitation, Scores, Ozonization, Paraffin
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How to cite this article:

Manjunath J. Shetty, P.R. Geethalekshmi, C. Mini and Thushara T. Chandran. 2018. Proficiency of Post-harvest Treatments in Maintaining Sensory and Organoleptic Quality Attributes of Rambutan (Nephelium lappaceum L.) during Ambient Storage.Int.J.Curr.Microbiol.App.Sci. 7(1): 1676-1683. doi: https://doi.org/10.20546/ijcmas.2018.701.203