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Litchi and rambutan insect disinfestation: treatments to minimize induced pericarp browning.

Author(s) : PAUL R. E., REYES M. E. Q., REYES M. U.

Type of article: Article

Summary

Cold storage of litchi fruit at 1 deg C for 12 days or hot water treatment of litchi and rambutan at 49 deg C for 20 min proposed as insect disinfestation treatments result in pericarp damage. Litchi fruit had pericarp browning and there was spintern and skin browning in rambutan fruit. Sulphur dioxide exposure prior to disinfestation treatment resulted in less browning that helped to maintain fruit quality. Various types of modified atmosphere storage of litchi or, alternatively, waxing the fruit were less effective in preventing pericarp browning than the sulphur dioxide treatment.

Details

  • Original title: Litchi and rambutan insect disinfestation: treatments to minimize induced pericarp browning.
  • Record ID : 1996-1631
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 6 - n. 1-2
  • Publication date: 1995/06

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