Shelf Life Extension of Rambutan by Minimal Processing, Modified Atmosphere Packaging and Cold Storage

Shelf life extension of peeled rambutan (Nephelium lappaceum L. cv. Rongrien) by a combination of modified atmosphere packaging and storage at 4 degrees C was investigated. The minimal process was conducted in a temperature-controlled (25 degrees C) room. The optimum solution for soaking peeled rambutan at 4 degrees C for 3 min. prior to packaging consisted of 0.5% citric acid, 0.5% CaCl2 and 0.2% sodium benzoate (wt/wt). The treated rambutan was placed 200 g each on a polystyrene tray with a water absorbent sheet underneath, packaged in nylon/LLDPE bags (210x250 mm, 80 mu m thick), flushed with a mixture of gases providing a headspace atmosphere of 20% CO2, 8% O-2 and 72% N-2), sealed and stored at 4 degrees C and 76% RH. Physical, chemical, microbial and sensory properties of the rambutan samples were judged acceptable for consumption after 21 d of storage.