Skip to main content

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

Journal of Food Science and Technology volume 54, pages 2181–2185 (2017)Cite this article

Abstract

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.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

References

  • Ali A, Muhammad MTM, Sijam K, Siddiqui Y (2011) Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chem 124:620–626

    Article  CAS  Google Scholar 

  • Amnuaysin N, Jones ML, Seraypheap K (2012) Changes in activities and gene expression of enzymes associated with cell wall modification in peels of hot water treated bananas. Sci Hortic 142:98–104

    Article  CAS  Google Scholar 

  • Huang H, Jing G, Guo L, Zhang D, Yang B, Duan X, Jiang Y (2013) Effect of oxalic acid on ripening attributes of banana fruit during storage. Postharvest Biol Technol 84:22–27

    Article  CAS  Google Scholar 

  • Jin P, Zhu H, Wang L, Shan T, Zheng Y (2014) Oxalic acid alleviates chilling injury in peach fruit by regulating energy metabolism and fatty acid contents. Food Chem 161:87–93

    Article  CAS  Google Scholar 

  • Landrigan M, Morris SC, Eamus D, McGlasson WB (1996) Postharvest water relationships and tissue browning of rambutan fruit. Sci Hortic 66:201–208

    Article  Google Scholar 

  • Latifah MN, Abdullah H, Aziz I, Fauziah O, Talib Y (2009) Quality changes of rambutan fruit in different packaging system. J Trop Agric Food Sci 37:143–151

    Google Scholar 

  • Li P, Zheng X, Liu Y, Zhu Y (2014) Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stress. Food Chem 142:72–78

    Article  CAS  Google Scholar 

  • Martínez-Esplá A, Zapata PJ, Valero D, García-Viguera C, Castillo S, Serrano M (2014) Preharvest application of oxalic acid increased fruit size, bioactive compounds, and antioxidant capacity in sweet cherry cultivars (Prunus avium L.). J Agric Food Chem 62:3432–3437

    Article  Google Scholar 

  • Mohamed S, Othman E, Abdullah F (1988) Effect of chemical treatments on the shelf life of rambutans (Nephelium lappaceum)—II. Pertanika 11:407–417

    CAS  Google Scholar 

  • Mustafa MA, Ali A, Manickam S, Siddiqui Y (2014) Ultrasound-assisted chitosan–surfactant nanostructure assemblies: towards maintaining postharvest quality of tomatoes. Food Bioprocess Technol 7:2102–2111

    Article  CAS  Google Scholar 

  • Nurhuda HH, Maskat MY, Mamot S, Afiq J, Aminah A (2013) Effect of blanching on enzyme and antioxidant activities of rambutan (Nephelium lappaceum) peel. Int Food Res J 20:1725–1730

    Google Scholar 

  • O’Hare TJ (1995) Postharvest physiology and storage of rambutan. Postharvest Biol Technol 61:189–199

    Article  Google Scholar 

  • Saengnil K, Lueangprasert K, Uthaibutra J (2006) Control of enzymatic browning of harvested “Hong Huay” litchi fruit with hot water and oxalic acid dips. ScienceAsia 32:345–350

    Article  CAS  Google Scholar 

  • Sarip J (2002) Performance of Rambutan Genebank in Kemaman. http://www.persatuangenetikmalaysia.com/files/congress05/04Poster41.pdf. Accessed 15 Nov 2014

  • Sun J, Su W, Peng H, Zhu J, Xu L, Bruñá NM (2010) Two endogenous substrates for polyphenoloxidase in pericarp tissues of postharvest rambutan fruit. J Food Sci 75:C473–C477

    Article  CAS  Google Scholar 

  • Wang Q, Lai T, Qin G, Tian S (2009) Response of jujube fruits to exogenous oxalic acid treatment based on proteomic analysis. Plant Cell Physiol 50:230–242

    Article  CAS  Google Scholar 

  • Whangchai K, Saengnil K, Uthaibutra J (2006) Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit. Crop Prot 25:821–825

    Article  CAS  Google Scholar 

  • Wu F, Zhang D, Zhang H, Jiang G, Su X, Qu H, Duan X (2011) Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life. Food Res Int 44:1299–1305

    Article  CAS  Google Scholar 

  • Yingsanga P, Srilaong V, Kanlayanarat S, Noichinda S, McGlasson WB (2008) Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo. Postharvest Biol Technol 50:164–168

    Article  CAS  Google Scholar 

  • Zheng X, Tian S (2006) Effect of oxalic acid on control of postharvest browning of litchi fruit. Food Chem 96:519–523

    Article  CAS  Google Scholar 

  • Zheng X, Tian S, Gidley MJ, Yue H, Li B (2007) Effects of exogenous oxalic acid on ripening and decay incidence in mango fruit during storage at room temperature. Postharvest Biol Technol 45:281–284

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia Campus, 43500, Semenyih, Selangor D. E., Malaysia

    Ahmad Faiz Ahmad Hafiz, Yeoh Wei Keat & Asgar Ali

Authors
  1. Ahmad Faiz Ahmad Hafiz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yeoh Wei Keat
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Asgar Ali
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Asgar Ali.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

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). https://doi.org/10.1007/s13197-017-2645-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2645-1

Keywords

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