Postharvest Browning of Rambutan is a Consequence of Water Loss

Abstract

<jats:p>Rambutan (<jats:italic>Nephelium lappaceum</jats:italic> 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.</jats:p>

Aparência, compostos fenólicos e enzimas oxidativas em uva 'Itália' sob influência do cálcio e do armazenamento refrigerado

“…Durante os 70 dias de armazenamento, as uvas não tiveram variações significativas no teor de fenóis, cuja média foi 0,332% (Tabela 1). Esta resposta pode ser favorável ao prolongamento da conservação pós-colheita da uva 'Itália' uma vez que, de acordo com Landrigan et al (1996), o escurecimento da casca decorrente da perda de água do fruto após a colheita aumenta com o decréscimo no nível de fenóis.…”

Comparison of Rambutan Quality after Hot Forced-air and Irradiation Quarantine Treatments

“…The rapid desiccation of the spinterns may be related to the high surface : volume ratio and the poor closing capability of stomata (Landrigan et al, 1994). Various studies have suggested that reducing weight loss from desiccation is crucial in preventing browning (Landrigan et al, 1996a(Landrigan et al, , 1996bPaull et al, 1995). Desiccation can be reduced by storage at low temperatures and high relative humidity.…”

“…Physiological browning may be caused by degradation of anthocyanin pigments from increased polyphenol oxidase, as in litchi (Underhill and Critchley, 1992), or by oxidation of phenols to quinones that polymerize to form brown pigments (Mayer and Harel, 1979). Mechanical damage, such as bending of spinterns, can hasten desiccation and browning in fruits (Landrigan et al, 1996b).…”

Rambután: un nuevo frutal tropical para Colombia con potencial para el mercado interno y de exportación.

“…Los frutos pesaron en promedio 36,4 g, los tamaños fueron superiores a los reportados por otros autores que reportaron 32,0 g para cultivos en Costa Rica (Vargas, 2003) hasta 24,0 g para condiciones de Veracruz en México (Del Ángel et al, 2014). Los grados Brix fueron elevados con un promedio del 19,6% teniendo en cuenta que la concentración de sólidos solubles totales que debe tener un fruto de calidad comercial está entre el 16-18% (Landrigan et al, 1996).…”