International Journal of Chemical Studies
Vol. 5, Issue 6 (2017)
Effect of waxing treatments on biochemical composition and postharvest shelf life of Rambutan (Nephelium lappaceum L.)
Author(s): Manjunath J. Shetty, P. R. Geethalekshmi, C. Mini and Vijayaragahavakumar
Abstract: Browning due to high transpiration, high respiration rate and decay are the main causes for quality deterioration and postharvest loss of rambutan. Water loss also induces degradation of nutritional value and imposes stress that increases respiration and ethylene production. In the present investigation, Good quality rambutan fruits of uniform size and maturity with red skin colour were used for the study. The harvested fruits dipped in 1% wax formulations viz. KAU wax (bee wax), palm wax (carnauba wax) and paraffin wax were air dried and stored under room temperature (30±2oC; RH 80-85%) for standardizing the best wax formulation. The results obtained from paraffin waxes were better than the other treatment combinations after 4 days of postharvest life.
Pages: 1747-1749 | 390 Views 8 Downloads
How to cite this article:
Manjunath J. Shetty, P. R. Geethalekshmi, C. Mini, Vijayaragahavakumar. Effect of waxing treatments on biochemical composition and postharvest shelf life of Rambutan (Nephelium lappaceum L.). Int J Chem Stud 2017;5(6):1747-1749.