ShareEffect of potassium metabisulphite on low-temperature storage of rambutan.
Author(s) : SIVAKUMAR D., WIJERATNAM R. S. W., WIJERATHNAM R. L., et al.
Type of article: Article
Summary
Rambutan fruits were dipped in 250 ppm potassium metabisulfite and held at 13.5 °C and at 95% RH for 7, 14 and 21 days. The dip treatment increased the retention of Brix°, prevented change in acidity, gave higher retention of anthocyanin and ascorbic acid, and reduced disease incidence and severity, and browning of stored fruits. Potassium metabisulphite spraying was not effective.
Details
- Original title: Effect of potassium metabisulphite on low-temperature storage of rambutan.
- Record ID : 2002-2377
- Languages: English
- Source: Trop. Sci. - vol. 40 - n. 1
- Publication date: 2000
Links
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Indexing
- Themes: Fruit
- Keywords: Metabisulphite; Treatment; Temperature; Cold storage; Tropical fruit
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