Carbon dioxide micro-bubbles in combination with chlorine dioxide to reduce peel browning and disease incidence of rambutan fruit

Pongprasert, N.; Srilaong, V.

Carbon dioxide micro-bubbles in combination with chlorine dioxide to reduce peel browning and disease incidence of rambutan fruit

2018

Pongprasert, N. | Srilaong, V.

This research aimed to investigate the effect of carbon dioxide micro-bubbles (CO(2)-MBs) in combination with chlorine dioxide (ClO(2)) solution to reduce disease incidence and peel browning of rambutan fruit. Rambutan fruits were dipped in water (control), CO(2)-MBs, 3 ppm of chlorine dioxide (ClO(2)) and CO(2)-MBs combined with 3 ppm of ClO(2) solution for 5 min and then stored at 13°C for 12 days. Fruits dipped in CO(2)-MBs or 3 ppm of chlorine dioxide showed a lower weight loss during storage. Control fruit started to exhibit disease symptoms after 3 days of storage. CO(2)-MBs treatment combined with 3 ppm of ClO(2) was the most effective to delay and reduce disease severity of rambutan fruits until 9 days of storage. In addition, CO(2)-MBs combined with 3 ppm of ClO(2) also reduces the browning symptoms of peel by inhibiting the total phenol accumulation, polyphenol oxidase activity and quinone. These results indicated that and CO(2)-MBs combined with 3 ppm of ClO(2) was an effective treatment to control the postharvest disease and maintain the quality of rambutan fruit during storage.

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