International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (265) Last page : (271)
Article doi: http://dx.doi.org/10.18782/2320-7051.6048
Relationship of Waxing Treatments to Certain Physiological, Browning and Sensory Characteristics of Rambutan (Nephelium lappaceum L.)
Manjunath J. Shetty1*, P. R. Geethalekshmi2, Mini C.3 and Beena R.4
1PhD Scholar, Department of Post Harvest Technology, College of Horticulture, Bengaluru, UHS (B) Karnataka
2Assistant Professor, 3Professor and Head, Department of Post Harvest Technology,
4Assistant Professor, Department of Plant Physiology,
College of Agriculture, Vellayani, KAU, Kerala
*Corresponding Author E-mail: jshettymanju@gmail.com
Received: 30.11.2017 | Revised: 27.12.2017 | Accepted: 4.01.2018
ABSTRACT
Dipping of rambutans in 1% wax formulations viz. KAU wax (bee wax), palm wax (carnauba wax) and paraffin wax helped to reduce % unacceptable fruits when fruits were stored under room temperature (30±2oC; 80-85% RH) for standardizing the best wax formulation. Dipping of rambutans in bee wax and carnauba wax treatments were found to be less effective in prolonging the shelf life compared to paraffin wax. Dehydration is the major problem in rambutan which induces the browning of spinterns and degradation of nutritional value. Techniques which slow down respiration and dehydration rate were found to be more effective in prolonging the shelf life of rambutans. Fruits treated with 1 % paraffin wax, showed minimum physiological loss in weight (PLW) (18.36%), lowest browning score (3.43) and superior in general appearance, taste and flavour with minimum pulp browning at the end of shelf life.
Key words: Browning, Paraffin, Formulation, Emulsion, Scores
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Shetty, M.J., Geethalekshmi, P.R., Mini, C. and Beena, R., Relationship of Waxing Treatments to Certain Physiological, Browning and Sensory Characteristics of Rambutan (Nephelium lappaceum L.), Int. J. Pure App. Biosci.6(1): 265-271 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6048
