Effect of gibberellic acid and lime solution treatment on postharvest quality of rambutan (Nephelium lappaceum L.) fruit
1981
Soemsuk Salakphet
The rambutan fruits dipped in 20 ppm GA or 2% lime solution for 10 minutes retained their marketable quality for 3 days at room temperature. However, GA treated fruits had better condition than the lime solution treatment. Untreated fruits became dessicated and turned dark brown in 3 days. After 3 days storage, 'Roangrian' cultivar had better quality than 'Srichompoo'. All treatments of both varieties had decayed fruit from the first day of the experiment
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