The effect of enzymic action, mechanical damage, and relative humidity (RH), on browning of stored rambutan was investigated. Mature rambutan fruit (`R 134') were infiltrated with known enzyme inhibitors, then either mechanically damaged or left undamaged, before storage at 20 °C with 95% or 65% RH. Fruit were visually scored for browning and weight loss was measured. All fruit at low RH browned severely. At high RH, infiltration with water, but not with the enzyme inhibitors, salicylhydroxamic acid and catalase, led to a large increase in browning. We infer that enzymes were involved in browning in damaged tissue under high RH. At low RH, inhibitors were ineffective as desiccation was the dominant causative factor of browning.
Rambutan (Nephelium lappaceum L.) rapidly lose their attractive appearance after harvest due to a superficial pericarp browning. Storage at high humidity minimizes fruit desiccation and may, therefore, delay browning onset. This paper examines the effect of reduced water loss rate on browning that may occur with time. Rambutan fruit pericarp browning beyond a commercially saleable level occurred at a weight loss of 25% to 40%. This depended on duration and storage relative humidity (RH). Skin browning was 50% greater on the red (R 134) than the yellow (R 156) cultivar at 60% RH. There was a storage time × RH interaction in the development of browning such that browning was observed earlier at lower RHs. Skin browning and spintern (soft spine) browning developed independently. Cracks appeared on the surface of fruit with increased weight loss. Browning occurrence was consistent with increased total phenolic compound levels in the pericarp. Water loss precedes browning occurrence and, over time, water loss is related to browning. Water stress appeared to affect rambutan pericarp tissue in much the same manner as senescence.
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