Abstract:
'Rong-rein' rambutan were stored in 75, 85 and 95% relative humidity (RHs) and treatedwith aqueous solutions of 3 types of surface coating : Chitosan, Starfresh and Sucrose fatty acid(M-1695) and then stored at 13 ํC to investigate the prolonging of storage life. Rambutan storedin 75, 85 and 95% relative humidity (RHs) had storage life of 6 days 12 days and 20 daysrespectively and stored in 95%RH was better than others RH to reduced weight loss delayedchanged of contents of total phenolics, ascorbic acid and browning. The development ofbrowning was positively correlated to weight loss (r = 0.9906) but negatively correlated to totalphenolics (r = 0.9703) during storage. The effects of surface coating; hit coated with surfacecoating had storaged life 14-16 days, delayed changed of contents of total phenolics, ascorbicacid, respiration rate and browning. Fruits coated with Starfresh were better than Chitosan andsucrose fatty acid to reduced weight loss. However, increasing the concentration of starfieshcoating did not significantly reduced weight loss. Most effective concentration of chitosan andsucrose fatty acid were 0.75% and 0.5% respectively.