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Effect of integration of oxalic acid and hot water treatments on postharvest quality of rambutan (Nephelium lappaceum L. cv. Anak Sekolah) under modified atmosphere packaging


The shelf life of rambutan is often limited due to rapid water loss from the spinterns and browning of the pericarp. An integrated approach, which combined hot water treatment (HWT) (56 °C for 1 min), oxalic acid (OA) dip (10% for 10 min) and modified atmosphere packaging (MAP), was used to study their effectiveness on the quality of rambutan during storage (10 °C, 90–95% relative humidity). Significant differences were observed in rambutan quality with the combination of MAP + HWT + OA after 20 days of storage. This treatment combination resulted into better retention of firmness and colour (L and a* values) than in the control. Change in the total soluble solid content was significantly delayed however the titratable acidity showed no significant change in comparison to the control at the end of storage.

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Correspondence to Asgar Ali.

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Hafiz, A.F.A., Keat, Y.W. & Ali, A. Effect of integration of oxalic acid and hot water treatments on postharvest quality of rambutan (Nephelium lappaceum L. cv. Anak Sekolah) under modified atmosphere packaging. J Food Sci Technol 54, 2181–2185 (2017).

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  • Rambutan
  • Oxalic acid
  • Firmness
  • Colour
  • Weight loss